Macaroons

Macaroons are a type of small circular biscuit, typically made from ground almonds (the original main ingredient), coconut, and/or other nuts or even potato, with sugar, egg white, and sometimes flavorings (e.g. honey, vanilla, spices), food coloring, glace cherries, jam and/or a chocolate coating. Some recipes call for sweetened condensed milk. Macaroons are often baked on edible rice paper placed on a baking tray.

History

The macaroon is believed to have originated in Italy during the 9th century. It was introduced to other European countries by Italian monks. The word "macaroon" comes from the Italian word "maccarone" or "maccherone" which means "paste", referring to the original almond paste ingredient.

Varieties

There are many varieties of macaroons. The original macaroon was a "small sweet cake consisting largely of ground almonds" similar to Italian or Moroccan amaretti. The English version of macaroons, often lightly baked, includes coconut. In the U.S., the term "macaroon" often refers to the coconut variety. French macaroons, also known as macarons, are meringue-based: made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar.

Preparation

Macaroons are made from a mixture of egg whites, sugar, and ground almonds or coconut. The mixture is baked until the cookies are light brown. They are often decorated with a variety of toppings, such as chocolate or fruit.

Cultural significance

Macaroons are popular worldwide, and they have a particular significance in Jewish cuisine, especially during Passover, as they contain no leavening agents and are therefore suitable for the traditional Passover feast.

See also

• Amaretti
• Macaron
• Coconut
• Almond
• Passover