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 Almond and coconut macaroons | |
| Type | Biscuit |
|---|---|
| Course | Snack |
| Place of origin | Middle East;Italy;France |
| Region or state | Mediterranean basin |
| Main ingredients | Almonds (orcoconuts),egg whites |
| Other information | Cream filling, different flavors other than shown |
Amacaroon (/ˌmækəˈruːn/MAK-ə-ROON) is a smallcake orcookie, originally made fromgroundalmonds,egg whites, andsugar,[1] but now often withcoconut or othernuts. They may also includejam,chocolate, or other flavorings.[2]
The namemacaroon is borrowed from Frenchmacaron, in turn from the Sicilianmaccarone, a variant form ofmaccherone, the same word asmacaroni. The origin of that is unclear; it may be from medieval Greek μακαρία, 'barley broth', or μακαρώνεια, 'funeral chant'. The etymology connecting it to Italianmaccare, 'to bruise'[3] is now rejected.[4] The origin of the word may also have referred to a sort ofgnocchi.[citation needed]
Macaroons can be traced to a Frenchmonastery of the 8th century in the city ofCormery.[5] Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came toNancy, France seeking asylum during theFrench Revolution. The two women paid for their housing by baking and selling macaroons, and thus became known as the "Macaroon Sisters".[6]
Macaroons became a popular treat forJews onPassover because they had no flour or leavening as macaroons are leavened by egg whites.[7][8]
Recipes for macaroons appeared in recipe books at least as early as 1725 (Robert Smith'sCourt Cookery, or the Complete English Cook), and useegg whites andalmond paste.[6]Mrs Beeton's Book of Household Management (1861) includes a typical traditional recipe.[6] 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.[6]
Mass-produced commercial macaroons are generally about half an ounce, or 14 grams, in weight. They do not undergo a high amount offood processing, containing only coconut,sweetener,starch,egg whites andflavoring, if any. At about 60–70 calories each, however, they contain about 3–4 grams ofsaturated fat due to the coconut, and 3–4 grams of added sugar, depending on the particular flavor. They areOvo-vegetarian (notLactarian orvegan as they contain egg whites), and contain nogluten,dairy,cholesterol, orsulfites.
Some recipes use sweetened condensed milk.[9] Macaroons are sometimes baked on ediblerice paper placed on a baking tray.
Macaroons in theDominican Republic are very dark. Grated coconut is mixed withginger andcinnamon.
There are many regional variations of French macaroon. The coconut macaroon is known as the 'Congolais',[10][11] orle rocher à la noix de coco.
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.[12][13]
Thoothukudi inTamil Nadu andMangalore inKarnataka have their own varieties of macaroon made with cashews and egg whites, adapted from those introduced in colonial times.[14]
A macaroonchocolate bar is made by Wilton Candy inCounty Kildare, described as macaroon pieces in Irish milk chocolate. It was first made in 1937.[15] Cleeve's Irish Confectionery also makes a macaroon chocolate bar, with ingredients including cocoa butter, milk powder and desiccated coconut.
Italy has a wide tradition of cookies and confections made from ground almonds, includingpignoli.Ricciarelli are a soft almond variety originating fromSiena.Amaretti di Saronno are a crunchy variety fromSaronno.
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 araisin. They are popular during holidays and special occasions.[16][17][18]
InPuerto Rico, coconut macaroons are calledbesitos de coco (little coconut kisses). A few variations ofbesitos de coco can be found on the island, the most popular ones includinglemon zest andvanilla as additional ingredients.
Thecarajito (little love or darling) is a macaroon variant made withhazelnuts and honey from the town ofSalas,Asturias in northern Spain.[19] A larger size version is commonly known assultana orsuspiros del moro (sighs of the Moor).
Acıbadem kurabiyesi is a traditionalTurkish variety made ofalmonds, sugar and egg whites. The traditional recipes include a small amount of bitter almonds, which gives this macaroon its name. Because bitter almonds are not readily available, almond extract is typically used as a substitute. These are part of the stock-in trade of almost every bakery inTurkey, as they are seldom made at home.
In the UK generally, the traditional almond macaroon often includes almond essence to strengthen the flavour, and is topped with half a blanched almond or (to cut costs) an almond flake. Coconut macaroons are also popular.
The Scottish macaroon has a dense, sugary centre and is covered in chocolate and roasted coconut. Traditionally, it was made with left-over mashed potatoes and icing sugar.[citation needed] Modern commercial versions eliminate the mashed potato because of shelf-life limitations.
Macaroon bars were created in 1931 byLees of Scotland. They are made from a combination (depending on producer) of sugar, glucose, water and egg white. These ingredients make afondant centre. This recipe was reportedly discovered by accident inCoatbridge 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.[20]
Buchanan's make a macaroon with Belgian chocolate and toasted coconut. They are a long-established family business based inGreenock.
Macaroons come in a variety of flavors, including coconut, chocolate, chocolate chip, vanilla and almond.[7]
Commercially-made macaroons are generally dense, moist and sweet. They are available in a few flavors, and often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy. Macaroons made with coconuts are oftenpiped with a star-shaped tip, whereas macaroons made with nuts are more likely shaped individually due to the stiffness of the dough.
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