Macaron, macaroon. Two very different things. This here is what a macaron looks like, below is what a macaroon looks like.
I can understand how people can get them confused – the spelling of both is basically the same. But that’s where any similarities end. Macarons are almondy meringuey biscuits, filled with a delicious ganache or just about whatever else you can imagine. Macaroons on the other hand, are far more basic, don’t look as pretty and take a fraction of the time to make. But what they lack in the looks department, they make up for in taste. They are generally made with shredded coconut, though there are some variations. But flavours are not as diverse as with macarons. So here’s a recipe for you (taken from The Big Book of Beautiiful Biscuits). Give them a try. I promise you won’t be disappointed!
Ingredients (makes about 30)
- 2 eggs, separated
- pinch of salt
- ¾ cup caster sugar
- 3 cups shredded coconut
- Preheat oven to 160°C (140°C fan forced). Line cookie sheets with baking paper.
- Whisk egg whites and salt until egg whites form soft peaks. Beat in egg yolks one ata time.
- Gradually add sugar, beating well after each addition. Beat until sugar is dissolved.
- Add coconut and mix in well with spatula.
- Once mixed, spoon tablespoonfuls of the mixture onto the cookie sheets. Place in the oven and bake for 15-20 minutes or until golden.