Skip to main content

The Manual may earn a commission when you buy through links on our site.

Macarons and macaroons are not the same — It’s time to learn the difference

Macaron vs. macaroon: These two distinctly different cookies share nothing but an annoyingly similar name

Chances are good that you’ve been under the false impression that macaroons and macarons are two different spellings and pronunciations of the same cookie. We’re sorry to tell you, but you’ve been misinformed. Pronounced, respectively, “mack-ah-ROON” and “mack-ah-ROHN”, these two treats are really quite different.

Macaron vs. macaroons

Macaroons, sometimes called coconut macaroons due to all the confusion, are a moist and sweet, chewy, coconutty dream, closely resembling an Almond Joy candy bar. Sweetened coconut flakes are held together with a whipped egg white and sugar mixture, and the result is heavenly. They’re often either dipped in or drizzled with chocolate to finish and keep their freshness beautifully, making for wonderful favors or gifts.

Macarons are the colorful little cuties that have taken the world by storm in the last decade or so. The macaron’s signature style is its classic meringue outer cookies, sandwiched together by a buttercream or jam filling. The meringue cookies are made from whipped egg whites and sugar that are then piped into small rounds and baked. Once set, they are filled and gleefully devoured.

Both of these delicacies are decadent little wonders, and both should be enjoyed and respected equally. So let us not pit these two treats against each other, macaron vs. macaroon, but rather embrace their differences and enjoy each as the delicately delicious little cookies they are.

Coconut macaroon recipe

Preppy Kitchen

This deliciously classic version of the macaroon is made with sweetened condensed milk and then dipped in chocolate. Traditional macaroons can be either chocolate dipped or plain, but when you have the option to add chocolate — why wouldn’t you?

Macaroon tips and tricks

  • Macaroons are naturally gluten-free, so have no fear of whipping up a big batch for a crowd of diverse eaters.
  • Be sure to use sweetened coconut flakes instead of unsweetened. These two varieties are texturally different, and unsweetened flakes will cause the macaroons to fall apart.
  • Folding egg whites is instructed in this recipe. When folding egg whites, do so very gently. The goal is to keep as much of the air inside as possible. The more air that escapes, the less light and fluffy your cookies will be.

French macarons with vanilla buttercream filling recipe

Ahead of Thyme

These trendy little treats come in almost every flavor imaginable these days. The possibilities of both taste and color combinations are immense, but this classic recipe is a timeless favorite.

Macaron tips and tricks

  • Macarons are also gluten-free as they contain almond flour and not all-purpose flour.
  • All-purpose flour cannot be substituted for almond flour in this recipe. Macaroons are delicate little cookies, and the structural differences in all-purpose flour would cause issues in both taste and texture.
  • Feel free to get colorful and add gel food coloring to your meringue batter. Gel is best for meringue as it will not affect the texture.

Editors' Recommendations

Lindsay Parrill
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
Grab a bottle of Old Forester President’s Choice before it’s too late
old forester presidents choice oldforester presidentschoice revised

Popular whisky brand Old Forester, known for its bourbons (and occasional rye whiskey too), is coming out with a new release of its rarest expression, President's Choice. This historied whisky dates back to 1964, when the president of the Brown-Forman corporation, George Garvin Brown II, selected a few of these private single barrels for sale to the public.

“President’s Choice is our most sought-after product – and most people never get the chance to buy a bottle,” said Old Forester's Master Taster Melissa Rift. “We’re excited to announce this special President’s Choice release just in time for Father’s Day.”

Read more
Omni Amelia Island’s Fish to Fork is the culinary event of the year
The perfect trip for the foodie in your life
Fish to Fork Sprouting Project Lunch 2024

If you know Omni hotels, you know the individual character each one possesses. Unlike so many cookie-cutter hotel chains, each Omni location has its own personality, complete with local charm and flavor. Whether you're after a warm and cozy (albeit intense) gingerbread competition in Asheville, North Carolina, or a lavish culinary getaway with a group of incredibly talented chefs in beautiful Florida, Omni has you covered.

From May 9-12, Omni Amelia Island hosted its eighth annual Fish to Fork event - a weekend-long affair where guests enjoyed their stay alongside award-winning chefs, dined on beautiful, locally grown, locally caught lavish meals, enjoyed a deep-sea fishing excursion, partook in all of the wonderful amenities Omni Amelia Island has to offer, and were pulled into a heart-racing chef showdown at the end of the wonderful weekend.

Read more
What is Cachaça? It’s not rum (but it’s close)
Cachaça is surprisingly similar to rum

Have you ever heard of Cachaça? You have if you’re an avid fan of interesting, exotic spirits or you’ve ever traveled to a very large country in South America. For everyone else, Cachaça is sort of like rum, but not exactly. For starters, it’s a geographically specific spirit as it’s only made in Brazil. But it’s so much more than that. Keep reading below as we take a deep dive into Brazil’s native spirit.
What is Cachaça?

Cachaça is very similar to rum. However, while rum is made with sugarcane juice or molasses, Cachaça is only made with fermented sugarcane juice. One of the oldest spirits made in South America, Cachaça’s roots can be traced back to the 1500s when the Portuguese colonists first started building mills for sugarcane production. Of course, they also brought stills to make spirits.

Read more