macaron or macaroon?

I was meeting with my boss awhile ago and someone mentioned a cupcake truck, her response was “aren’t cupcakes out and macarons in these days?”  I’m not sure if cupcakes are totally out, but macarons are totally in!
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But it leads me to some questions. 1) are these spelled with one “o” and the coconut confection is spelled with two?  1.5) If the meringue version is spelled with one “o” then why does my spell check yell at me?
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2) Why are there two very different desserts with practically the same name?!
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I bought these at Target because I’ve been seeing them all over the blog world and haven’t had a chance to taste one.
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Coincidentally (not ironically!) enough the conference I attended this week also served macarons. 
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My verdict?  Tasty, but not craveworthy.  The lemon macaron was the best.  Of course, I’ve only had mass produced macarons so who am I to judge?
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Where have you found your favorite macaron?  How do you spell it?  Do you have a recipe that I should try?

7 comments:

Fiona said...

There is no way mass-produced macarons could ever be tasty, you need to try the real thing (or make it!)

Beth @ Kitchen Minions said...

I'm not surprised, do you have a recipe you recommend?!

kate said...

Im so glad Im not the only one who is confused! I didnt even know these existed until recently. And they are popping up everywhere. Even on Gossip Girl this week!

Beth @ Kitchen Minions said...

Kate, they really are the "in" thing these days, I need to find some good ones!

Anonymous said...

You're exactly right, these have one "O" and the cocnut cookie has two "O"s. Prolly your spell-check doesn't know macaron because it's a french word and not a commonly used french word (yet!).

Jess in Bali said...

They have one "O" because they are pronounced macarOns, different word than macaroon. there are tons of recipes on the internet. just remember to let them sit before baking until the tops are hard to the touch, twice as long during rainy days. humidity is very bad for baking these cookies. the recipe i use is:

100g 5 day aged egg whites (aged after separated)
225g powdered sugar
125g almond meal (red mill, or trader joes or make your own)
5g powdered egg whites
28g fine bakers sugar
gel or powdered food coloring (optional)

have everything measured and at room tempurature ahead of time DIGITAL SCALE needed

if the meal sticks together its too moist you need to thinly layer it on a cookie sheet and bake it in a warm oven for a few hours.

preheat oven to 290-300 F.

sift together powdered sugar and almond meal removing any larger peices.

and sift together powdered egg whites and sugar

in a cold metal stand mixing bowl beat eggs whites on low-med till frothy then add powdered eggs and sugar slowly. continue beating until eggs are shiny firm peaks not stiff. This is when you would add the food coloring mix only a bit to distribute the color on low.

remove from mixer and fold in 1/4 of the almond mixture with a spatula rotating the bowl as you go scraping the sides in large circular motions incorporating everything WELL.

have 2 or 3 cookie sheets ready with silicone baking mats or parchment paper.

fill a piping bag fitted with a large round tip (#12 works) and pipe circles about 1-1 1/2 inch in diameter (they will spread out) one inch apart (about 20-25 on a sheet)

tap the sheet firmly on a sturdy counter top a few times to release bubbles, then pop any remaining bubbles with toothpick.

let the cookies set for 30-60 min depending on humidity, until tops are firm to touch.

bake for 15-16 minutes, the cookie should almost pop off the sheet.

fill with buttercream frosting or anything delicious.

*the cookies need to age, so fill them after they have cooled, place them in a container and in the fridge they go for at least 24 hours up to 3-4 days for maturation. The longer the more melt in your mouth. if you overcook the cookies they will still be delish if you let them mature for a few days.

serve at room temp. enjoy!

Paris P√Ętisseries said...

The feet on your macarons are . . . perfect. I am dazzled. As someone who reviews French pastry and has made his share of macarons, color me impressed.