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A macaroon ( ) is a small cake or cookie, originally made from almond meal , , and sugar, but now often with coconut or other nuts. They may also include fruit preserves, chocolate, or other flavorings.
Macaroons became a popular treat for Jews on Passover because they had no flour or leavening, as macaroons are leavened by egg whites.
Recipes for macaroons appeared in recipe books at least as early as 1725 (Robert Smith's Court Cookery, or the Complete English Cook), and use egg whites and almond paste. Mrs Beeton's Book of Household Management (1861) includes a typical traditional recipe. Over time, coconut was added to the ground almonds and, in certain recipes, replaced them. Potato starch is sometimes included in the recipe to give the macaroons more body.
Macaroon bars were created in 1931 by Lees of Scotland. They are made from a combination (depending on the producer) of sugar, glucose, water, and egg white. These ingredients make a fondant icing centre. This recipe was reportedly discovered by accident in Coatbridge in when confectioner John Justice Lees was said to have botched the formula for making a chocolate fondant bar and threw coconut over it in disgust, producing the first macaroon bar.
Commercially-made macaroons are generally dense, moist, and sweet. They are available in a few flavors and are often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy. Macaroons made with coconuts are often pastry bag with a star-shaped tip, whereas macaroons made with nuts are more likely to be shaped individually due to the stiffness of the dough.
Nutrition
Mass-produced commercial macaroons are generally about half an ounce, or 14 grams, in weight. They do not undergo a high amount of food processing, containing only coconut, sweetener, starch, egg whites and flavoring, if any. At about 60–70 calories each, however, they contain about 3–4 grams of saturated fat due to the coconut, and 3–4 grams of added sugar, depending on the particular flavor. They are Ovo-vegetarian (not Lactarian or vegan as they contain egg whites), and contain no gluten, dairy product, cholesterol, or sulfites.
Preparation
Some recipes use sweetened condensed milk. Macaroons are sometimes baked on edible rice paper placed on a baking tray.
Regional varieties
France
There are many regional variations of French macaroon. The coconut macaroon is known as the 'Congolais', or le rocher à la noix de coco.
Germany
Mandelhörnchen (almond crescents) are a common treat in Germany. Made of a flour similar to that of the macaroon, they are formed to resemble a crescent, then covered in sliced almonds and dipped in chocolate.
India
Thoothukudi in Tamil Nadu and Mangalore in Karnataka have their own varieties of macaroon made with cashews and egg whites, adapted from those introduced in colonial times.
Ireland
A macaroon chocolate bar is made by Wilton Candy in County Kildare, described as macaroon pieces in Irish milk chocolate. It was first made in 1937.
Italy
Italy has a wide tradition of cookies and confections made from ground almonds, including pignoli. Ricciarelli are a soft almond variety originating from Siena. Amaretti di Saronno are a crunchy variety from Saronno.
Philippines
Philippine coconut macaroons are uniquely cake-like in texture. They are slightly crunchy on the outside and soft, moist, and chewy on the inside. They are usually baked into small, colourful cupcake wrappers and topped with a raisin. They are popular during holidays and special occasions.
Spain
The carajito (little love or darling) is a macaroon variant made with hazelnuts and honey from the town of Salas, Asturias in northern Spain.
Scotland
The Scottish macaroon has a dense, sugary centre and is covered in chocolate and roasted coconut. Traditionally, it was made with mashed potatoes and icing sugar. Modern commercial versions may eliminate the mashed potato.
United States
Macaroons come in a variety of flavors, including coconut, chocolate, chocolate chip, vanilla, and almond.
See also
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