Macarons are sweet meringue-based confections made with egg white, icing sugar, granulated sugar, almond meal, and often food coloring. They are delicate sandwich cookies with a crisp exterior and a chewy texture that comes from properly beaten egg whites. Macarons are typically filled with buttercream, jam, or ganache, and come in a host of flavors and colors. They are made primarily with almond flour and sugar, making them naturally gluten-free.
Macarons are often confused with macaroons, which are cookies typically made of shredded coconut stirred into whipped egg whites and sugar. Macaroons are not as light as macarons and are not made with almond flour.
The history of macarons is slightly unclear, but they are thought to have been brought to France around 1533 by Catherine di Medici and her pastry chefs. The first known written macaron recipe dates back to 17th century France. Macarons gained more notoriety in 1792 when two Carmelite nuns seeking asylum in Nancy during the French Revolution baked and sold macarons in order to support themselves.
In summary, macarons are sweet meringue-based confections made with almond meal, egg whites, and sugar, while macaroons are cookies made with shredded coconut, egg whites, and sugar.
