Holiday Recipes: Macaron vs Macaroon

Are you struggling to come up with something creative to give as a hostess gift or a special treat for your neighbors and friends? Why not consider baking a special batch of cookies? For me, there is nothing better than biting into a delicious “macaroon”. Or, wait, is it “macaroon” or “macaron”? Have you ever been confused about which cookie is which?

There are definitely similarities, both are soft, moist and delicious. But, they are NOT the same confection. Here is quick little breakdown…

The Macaron

The macaron is made with a base of almond flour, sugar and egg whites. Two little light and fluffy cookies encase a buttercream center. The taste is not overly sugary but faint enough that it enhances the taste of the filling.

In a bakery case, they are little artful, colorful treats that look beautiful set out on a silver tray during the dessert course of a meal, lovingly delivered in a simple box with a beautiful bow to a friend or given as a hostess gift.

I have never made them personally but my girlfriend swears by the food networks recipe. She makes them for every special occasion, routinely gives them to her children’s teachers for special occasions, new moms and holiday gifts, and she even delivers them to the staff at her mom’s care facility and they are huge hits.

Recipe Ingredients

I’ve hyperlinked to the recipe above but here is a quick shopping list if you are going to the grocery store:

• Almond flour
• Egg whites
• Salt
• Sugar
• Food coloring
• Vanilla
• Filling (see recipe)

The Macaroon

A delightful little coconut confection, they are my favorite cookie when dipped in chocolate. Unlike the subtle Macaron, with its delicate little texture, the Macaroon looks similar to a haystack or a little flakey mountain of golden brown shreds (once they are baked).

Recipe Ingredients

• Bag of sweet shredded coconut (approximately 4 cups)
• ¼ cup of sugar
• 1/8 teaspoon salt
• 2 tablespoons flour (all-purpose)
• ½ teaspoon pure vanilla (not imitation)
• 4 egg whites (room temperature)
• 8 ounces of milk chocolate

Instructions:

Heat oven to 325 degrees. Blend coconut, sugar, salt, and salt together with a hand mixer. Add vanilla and egg whites to bowl. Grease a baking sheet or use parchment paper and drop rounded teaspoons on the cookie sheet. Bake for 20 minutes or until the edges of the cookie are golden. Don’t overcook it. Cool on wire rack. Dip the bottom of the cookie in chocolate and place on parchment paper, allowing the chocolate to dry. Refrigerate 30 minutes. Keep fresh in an airtight container. Best if eaten within 5 days.

You may also find my Office Gift Giving Wish List helpful. For more of Diane’s etiquette tips, read her posts on Inc., subscribe to her articles on Huff Post, “like” The Protocol School of Texas on Facebook, and follow her on Pinterest, Instagram and Twitter. Buy her new book, Modern Etiquette for a Better Life.