07/06/2026
I've had a lot of questions about macarons now I have been posting my journey to "getting them right"! Believe me, a macaron is a hard one to get right consistently. So, it's Macaron Monday. For the next few weeks, I'll be posting something about them, from history, pronunciation, and techniques. Let's start with how to pronounce the name. It's "mac-a-ron", not "mac-a-roon". They are completely different sweet treats. And here's what I found online.
Key Differences
Macaron: Pronounced “mac-uh-rohn,” French origin, modern filled version developed in Paris in the early 20th century. Made from almond flour, egg whites, and sugar, with a filling of buttercream, ganache, or jam. They are lightly sweet, with a delicate flavour that complements the filling, available in a wide range of flavours from classic chocolate or vanilla to exotic options like lavender, teas or rose. The shells are smooth, slightly crisp on the outside, and chewy inside, forming a delicate sandwich cookie. They are small, round, and colourful, often with a ruffled “foot” at the base of each shell. They require precise technique, including whipping meringue to stiff peaks and folding the batter correctly (macaronage). They are sensitive to humidity and oven temperature.
Macaroon: Pronounced “mac-uh-roon,” English adaptation, often associated with coconut cookies popularized in the U.S. in the late 19th century. Made from shredded coconut, egg whites, and sugar, sometimes with added nuts or chocolate. They are dense, chewy, and rustic in appearance. They are mounded, irregularly shaped, and usually golden-brown on the edges. Macaroons are simpler to make, often just mixed in one bowl and scooped onto a baking sheet. They are sweet and coconut-forward, sometimes enhanced with chocolate or other mix-ins
Summary Tip
A simple way to distinguish them: macarons are smooth, colourful, and sandwich-style, while macaroons are rustic, chewy, and coconut-based.
