Macaroon

What is Macaroon?

A macaroon is a small, sweet treat that can be either a biscuit or a cake. The classic version uses ground almonds, egg whites, and sugar, but coconut is now a common main ingredient, especially outside Europe. Some versions include other nuts like cashew, hazelnut, or walnut, and flavorings such as chocolate or jam. Macaroons are typically dense and chewy, sometimes crisp on the outside and soft inside. They may be shaped into mounds, crescents, or piped with a star tip, and are often dipped in chocolate or topped with fruit.

Where does Macaroon come from?

Macaroons are thought to have originated in the Mediterranean, with early records from both French and Italian monasteries in the 8th century. In France, the city of Nancy became known for its macaroons, especially after two nuns began selling them to the public during the French Revolution. The treat spread across Europe and beyond, adapting to local tastes and ingredients. Its flourless, leavening-free recipe made it especially popular among Jewish communities for Passover.

How is Macaroon made?

Traditional macaroons are made by mixing ground nuts or coconut with egg whites and sugar to form a thick batter. The mixture may be shaped by hand or piped onto baking trays, sometimes on rice paper. Some recipes use sweetened condensed milk or potato starch for texture. Macaroons can be baked plain, dipped in chocolate, or filled with jam or cream. In commercial production, coconut macaroons are common, while homemade versions may use a wider range of nuts.

How and when is Macaroon eaten?

Macaroons are usually eaten as a snack or with tea, and are popular at festivals and religious occasions, especially Passover. They are often served plain or with chocolate, and in some countries, appear at weddings or holidays. In the United States, they are dense and sweet, while in the Philippines, they are baked in cupcake wrappers and topped with a raisin. Macaroons can be enjoyed on their own or as part of a dessert platter.

Kinds of Macaroon

Many countries have their own macaroon styles. In France, coconut macaroons are called Congolais. Germany has almond crescents called Mandelhörnchen, often dipped in chocolate. Italy features soft ricciarelli and crunchy amaretti. The Netherlands has bitterkoekje, sometimes used in desserts or liqueurs. In the Philippines, macaroons are cake-like and chewy. Scottish macaroons have a fondant center and are coated in chocolate and coconut. Libyan abambaer and Spanish carajito use almonds and hazelnuts, respectively.

What Macaroon means

Macaroons hold a special place in Jewish culture as a flourless treat for Passover. They also appear at weddings and holidays in various countries. In Scotland and Ireland, commercial macaroon bars are popular confections. The treat’s adaptability has made it a staple in many regions, each adding its own ingredients and traditions. Macaroons are often linked to family gatherings and festive occasions.

When Macaroon is on the table

Questions people ask about Macaroon

Good reading and sources

• Encyclopaedia BritannicaArticle
• In search of Thoothukudi macaroonThe Hindu, Article

• Macaroon on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data