By now you all know about my obsession with macarons. Now that I have finally mastered them (after many failed attempts), I can’t stop making them.
This week though, we’re making macaroons.
These two confections are often confused with each other. Let me explain the difference to you:
- A macaron is kind of like a cookie sandwich. The shells are made of almond flour, powdered sugar and egg whites and they’re usually filled with a buttercream or fruit filling.
- A macaroon is shredded coconut, mixed with some sweetened condensed milk, vanilla and whipped egg whites. And it’s sometimes dipped in chocolate (it should always be dipped in chocolate 😉 )
There is something so satisfying about a good macaroon. It’s crunchy on the outside, a little soft and gooey on the inside and has a nice balance of sweetness.
If I wasn’t giving these to friends it’s highly likely that I would just eat them all. No shame.
Macaroons are so, so easy to make. You basically combine the ingredients, scoop them onto a baking sheet, bake and dip in chocolate.
I like to make things easy for ya.