Don’t get macaroons confused with macarons!

  • Macaroons are usually wheatless sweet snacks that are quite similar to cookies, and they are generally suitable for those requiring a gluten-free diet.
  • Macaroons are primarily made of  sugar, whipped whites of eggs, and coconut and/or almond flour, and they are usually baked in an oven.
  • Macaroons can be dipped in chocolate, or contain or be decorated with glacé cherries, jam or nuts.
  • The term ‘macaroon’ it said to come directly from the word ‘maccarone’ or ‘maccherone’, Italian for food with a ‘paste-like appearance’, in reference to almond paste, which was the traditional base ingredient.
  • Macaroons are often confused with the popular macaron, and although they have similar ingredients, the two sweets are vastly different in appearance, though some people use the terms interchangeably.

Macaroon, Trivia, Ten Random Facts, Food, Culinary, Confectionery, Coconut, Chocolate Dipped

  • The texture of macaroons can be rough and uneven, especially if they are made with coconut, and they are generally raised in the centre; while macarons usually have a smooth and even appearance, and are sandwiched together with a creamy filling.
  • Macaroons became popular and favoured by Jews due to the snack’s unleavened nature, meaning it can be enjoyed throughout the Passover period.
  • It is thought that macaroons originated from Italy, perhaps as early as the 700s to 800s, and the food likely spread to France by the 1500s.
  • Coconut varieties of macaroons are typically high in fat, carbohydrates and manganese.
  • Macaroons have also been known as ‘mackaroons’ and ‘maccaroons’; and different countries have their own particular variations of the food.
Erdos J, Macaroon vs. Macaron: Two Very Different Cookies With a Linked Past, 2013, Food Network,
Macaroon, 2016, Wikipedia,
Pister J, A Brief History of Macaroons, 2016, Kashruth Council of Canada,


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