- 5 minutes
- 20 minutes
One of the biggest culinary misconceptions currently around is the difference between macaroons and macarons. Pronounced the same, the two pastries are vastly different. The macaroon, as presented in the recipe below, is an Italian-derived coconut or almond pastry (it's actually a cake and not a cookie) that was adopted by the Jewish culture. This is due to the fact that the recipe is unleavened and not made of flour and therefore safe to eat for Passover. With the spread of delis throughout North America, the macaroon spread and developed a following. The macaron, on the other hand, is a meringue-based French almond sandwich cookie. While the two have similar roots, the two pastries are vastly different today, but equally delicious. In French, a macaroon is called a congolais.
- Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment and grease lightly.
- In a mixing bowl, mix together the dry ingredients. Stir in the egg whites and the vanilla. Allow mixture to rest for 20 minutes.
- Drop batter onto baking sheet in rounded tablespoons with two inches spacing between macaroons. Bake for 18 to 20 minutes or until golden brown. Cool for at least two minutes before depanning and cool completely on a rack before serving.