Editing Macaroon

{{Short description|Type of cookie}}
{{Distinguish|macaron|macaroni}}
{{about|the type of cookie|the authorization credential|macaroons (computer science)}}
{{Refimprove|date=December 2008}}
{{Infobox prepared food
| name = Macaroon
| image = Almond macaroon and coconut macaroon.jpeg
| image_size =
| caption = Almond and coconut macaroons
| alternate_name =
| place_of_origin =  [[Middle East]]; [[Italy]]; [[France]] 
| region =Mediterranean basin
| creator =
| course = [[Snack]]
| type = [[Biscuit]]
| served =
| main_ingredient = [[Almond]]s (or [[coconut]]s), [[egg white]]s
| variations =
| other = Cream filling, different flavors other than those shown
}}
[[File:A plate of coconut and chocolate coconut macaroons served on Passover.jpg|alt=A plate of coconut and chocolate coconut macaroons served on Passover|thumb|A plate of [[coconut]] and [[chocolate]] coconut macaroons served on [[Passover]]]]
A '''macaroon''' ({{IPAc-en|ˌ|m|æ|k|ə|ˈ|r|uː|n}} {{respell|MAK|ə|ROON}}) is a small [[cake]] or [[cookie]], originally made from [[almond meal|ground]] [[almond]]s, [[egg white]]s, and [[sugar]],<ref>{{OEtymD|macaroon}}</ref> but now often with [[coconut]] or other [[Nut (fruit)|nut]]s. They may also include [[fruit preserves|jam]], [[chocolate]], or other flavorings.<ref>{{cite news |url=https://thestar.com/life/food-and-drink/mark-towhey-s-chocolate-macaroons/article_e074078d-83ab-581c-8111-c4fc2bb23f1a.html |title=Mark Towhey's chocolate macaroons |newspaper=[[Toronto Star]] |date=December 17, 2023}}</ref>

==Etymology==
The name ''macaroon'' is borrowed from French {{Lang|fr|macaron}}, in turn from the Sicilian {{Lang|scn|maccarone}}'','' a variant form of {{Lang|scn|maccherone}}, the same word as [[macaroni]]. The origin of that is unclear; it may be from medieval Greek μακαρία, 'barley broth', or μακαρώνεια, 'funeral chant'. The etymology connecting it to Italian {{Lang|it|maccare}}, 'to bruise'<ref>{{cite web | title=A Brief history of Macaroons | url=https://cor.ca/2013/03/a-brief-history-of-macaroons/ | publisher=Judy Pister | work=COR online | date=March 29, 2013}}</ref> is now rejected.<ref>{{Cite book |title=Oxford English Dictionary |year=2023 |chapter=macaroon, macaron, macaroni}}</ref> The origin of the word may also have referred to a sort of [[gnocchi]].{{cn|date=August 2024}}

==Origins==
Macaroons can be traced to a French [[monastery]] of the 8th century in the city of [[Cormery]].<ref>{{Cite web |url=https://thegoodlifefrance.com/cormery-macarons-loire-valley-speciality/ | title=Cormery Macarons, Loire Valley speciality - The Good Life France |website=thegoodlifefrance.com | date=2021-07-26}}</ref> Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to [[Nancy, France]] seeking asylum during the [[French Revolution]]. The two women paid for their housing by baking and selling macaroons, and thus became known as the "Macaroon Sisters".<ref name=history>{{Cite news | url=https://www.myjewishlearning.com/the-nosher/the-jewish-history-of-macaroons/ | title=The Jewish History of Macaroons | first=Joanna | last=O'Leary | work=[[70 Faces Media]] | date=March 23, 2021}}</ref>

Macaroons became a popular treat for [[Jews]] on [[Passover]] because they had no flour or leavening, as macaroons are leavened by egg whites.<ref name=place>{{Cite news | url=https://www.atlasobscura.com/articles/coconut-macaroons-passover | title=How Coconut Macaroons Earned a Place on the Passover Table | first=Sam | last=Lin-Sommer | work=[[Atlas Obscura]] | date=April 15, 2022}}</ref><ref>{{Cite news | url=https://tylerpaper.com/arena/parade/toasted-coconut-macaroons-are-the-passover-treat-everyone-loves/article_be27afaf-601b-5663-978d-4c7eccc715f7.html | title=Toasted Coconut Macaroons Are the Passover Treat Everyone Loves | work=[[Tyler Morning Telegraph]]}}</ref>

Recipes for macaroons appeared in recipe books at least as early as 1725 (Robert Smith's ''Court Cookery, or the Complete English Cook''), and use [[Egg (food)|egg]] whites and [[almond paste]].<ref name=history/> ''[[Mrs Beeton's Book of Household Management]]'' (1861) includes a typical traditional recipe.<ref>{{cite book |first=Isabella |last=Beeton |title=The Book of Household Management |url=https://ebooks.adelaide.edu.au/b/beeton/isabella/household/chapter35.html |chapter=XXXV: Recipes |publisher=[[University of Adelaide]] |date=17 December 2014 |access-date=4 January 2010 |archive-date=28 November 2009 |archive-url=https://web.archive.org/web/20091128154446/http://ebooks.adelaide.edu.au/b/beeton/isabella/household/chapter35.html |url-status=dead }}</ref><ref name=history/> 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.<ref name=history/>

==Nutrition==
Mass-produced commercial macaroons are generally about half an ounce, or 14 grams, in weight. They do not undergo a high amount of [[food processing]], containing only coconut, [[sweetener]], [[Starch#Use as food additive|starch]], [[egg whites]] and [[flavoring]], if any. At about 60–70 calories each, however, they contain about 3–4 grams of [[saturated fat]] due to the coconut, and 3–4 grams of added sugar, depending on the particular flavor. They are [[Ovo-vegetarian]] (not [[Lactarian]] or [[vegan]] as they contain egg whites), and contain no [[gluten]], [[dairy product|dairy]], [[cholesterol]], or [[sulfites]].

==Preparation==
Some recipes use sweetened condensed milk.<ref>{{cite web |title=Coconut Macaroons |url=https://www.foodnetwork.com/recipes/ina-garten/coconut-macaroons-recipe3-1916155 |website=Food Network |first=Ina |last=Garten |year=2002}}</ref><ref>{{cite web |title=Paradise Macaroons |url=https://www.foodnetwork.com/recipes/alton-brown/paradise-macaroons-recipe-2009367 |website=Food Network |first=Alton |last=Brown |year=2008}}</ref> Macaroons are sometimes baked on edible [[rice paper]] placed on a baking tray.

==Regional varieties==

===Dominican Republic===
Macaroons in the [[Dominican Republic]] are very dark. Grated coconut is mixed with [[ginger]] and [[cinnamon]].

===France===
{{Main articles|Macaron}}
There are many regional variations of French macaroon. The coconut macaroon is known as the '[[:fr:Congolais (pâtisserie)|Congolais]]',<ref>{{cite journal | jstor=10.1525/gfc.2009.9.2.14 | title=The Macaroon and Madame Blanchez | publisher=University of California Press | last=Meyers | first=Cindy | journal=Gastronomica: The Journal of Critical Food Studies | number=2 | year=2009 | volume=9 | pages=14–18| doi=10.1525/gfc.2009.9.2.14 }}</ref><ref>{{cite web |title=Recipe from ''le congolais ou rocher à la noix de coco'' |url=https://chefsimon.com/gourmets/chef-simon/recettes/congolais |publisher=Chefsimon.com | archive-url=https://web.archive.org/web/20110629102744/http://chefsimon.com/congolais.html |archive-date=29 June 2011 |url-status=live}}</ref> or ''{{Lang|fr|le rocher à la noix de coco}}''.

===Germany===
''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.<ref>{{Cite web |title=Mandelhörnchen: Süße Leckerei selber machen | trans-title=Almond croissant: Make your own sweet treat |url=https://www.bunte.de/meldungen/mandelhoernchen-suesse-leckerei-selber-machen-63290.html | work=[[Bunte]] |date=December 13, 2013 |language=de}}</ref><ref>{{Cite web |url=https://www.lecker.de/mandelhoernchen-39895.html |title=Mandelhörnchen selber backen - so geht's | trans-title=Bake almond croissants yourself - here's how |website=lecker.de |language=de}}</ref>

===India===
[[Thoothukudi]] in [[Tamil Nadu]] and [[Mangalore]] in [[Karnataka]] have their own varieties of macaroon made with cashews and egg whites, adapted from those introduced in colonial times.<ref>{{cite web |url=https://www.thehindu.com/features/metroplus/Food/in-search-of-thoothukudi-macaroon/article4170768.ece | first=Olympia | last=Shilpa Gerald |title=In search of Thoothukudi macaroon |work=[[The Hindu]] |date=December 8, 2012}}</ref>

===Ireland===
A macaroon [[chocolate bar]] is made by Wilton Candy in [[County Kildare]], described as macaroon pieces in Irish milk chocolate. It was first made in 1937.<ref name="The Irishman Macaroon Bar">{{cite web|title=The Irish Macaroon Bar|url=http://www.irelandlogue.com/best-blogs/the-irish-macaroon-bar.html|work=irelandlogue.com|date=24 September 2006|access-date=29 March 2009|archive-url=https://web.archive.org/web/20160330015335/http://www.irelandlogue.com/best-blogs/the-irish-macaroon-bar.html |archive-date=30 March 2016 |url-status=dead}}</ref> Cleeve's Irish Confectionery also makes a macaroon chocolate bar, with ingredients including cocoa butter, milk powder and desiccated coconut.

===Italy===
Italy has a wide tradition of cookies and confections made from ground almonds, including [[Pignoli (cookie)|pignoli]]. [[Ricciarelli]] are a soft almond variety originating from [[Siena]]. [[Amaretti di Saronno]] are a crunchy variety from [[Saronno]].

===Philippines===
[[File:Filipino Coconut Macaroons.jpg|thumb|[[Philippine]] coconut macaroons]]
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 a [[raisin]]. They are popular during holidays and special occasions.<ref >{{cite web |url=http://www.kawalingpinoy.com/filipino-coconut-macaroons/ |title=Filipino Coconut Macaroons | first=Lalaine | last=Manalo | work=Kawaling Pinoy | date=September 5, 2013}}</ref><ref >{{cite web |url=https://www.angsarap.net/2013/05/31/filipino-style-coconut-macaroons/ |title=Filipino Style Coconut Macaroons | author=Raymund |publisher=Ang Sarap |date=2 June 2016 }}</ref><ref>{{cite web |title=Coconut Macaroons |url=http://www.pinaycookingcorner.com/2013/07/coconut-macaroons.html | first=Tina | last=de Guzman |publisher=Pinay in Texas| date=July 2013}}</ref>

===Puerto Rico===
In [[Puerto Rico]], coconut macaroons are called ''besitos de coco'' (little coconut kisses). A few variations of ''besitos de coco'' can be found on the island, the most popular ones including [[lemon zest]] and [[vanilla]] as additional ingredients.

===Spain===
The ''carajito'' (little love or darling) is a macaroon variant made with [[hazelnuts]] and honey from the town of [[Salas, Asturias|Salas]], [[Asturias]] in northern Spain.<ref>{{cite web |url=http://ogarfelo.blogspot.com/2011/08/carajitos-del-profesor.html |last=Llano |first=Loly |title=Carajitos del Profesor |work=O Garfelo}}</ref> A larger size version is commonly known as ''sultana'' or ''suspiros del moro'' (sighs of the Moor).

===Turkey===
Coconut macaroons are called koko kurabiyesi in [[Cuisine of Turkey|Turkish]], and are widely available.  A similar cookie is
[[acıbadem kurabiyesi]], which is a traditional variety made of [[almond]]s, sugar and egg whites. These are part of the stock-in-trade of almost every bakery in [[Turkey]], as they are seldom made at home.

===United Kingdom===
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.

===Scotland===
The Scottish macaroon has a dense, sugary centre and is covered in chocolate and roasted coconut. Traditionally, it was made with leftover mashed potatoes and icing sugar.{{citation needed|date=March 2025}} Modern commercial versions eliminate the mashed potato because of shelf-life limitations. 

Macaroon bars were created in 1931 by [[Lees of Scotland]]. They are made from a combination (depending on the producer) of sugar, glucose, water, and egg white. These ingredients make a [[fondant icing|fondant]] centre. This recipe was reportedly discovered by accident in [[Coatbridge]] 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.<ref>{{cite news | url=https://www.scotsman.com/business/lees-miquel-targets-new-markets-2454941 | title=Lees' Miquel targets new markets | work=[[The Scotsman]] | last=Reid | first=Scott | date=September 18, 2006}}</ref>

Buchanan's makes a macaroon with Belgian chocolate and toasted coconut. They are a long-established family business based in [[Greenock]].

===United States===
[[File:Macaroons.jpg|thumb|Coconut macaroons]]
[[File:Coconut macaroon.jpg|thumb|US commercially made coconut macaroon, with US quarter for size reference]]
Macaroons come in a variety of flavors, including coconut, chocolate, chocolate chip, vanilla, and almond.<ref name=place/>

Commercially-made macaroons are generally dense, moist, and sweet. They are available in a few flavors and are often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy. Macaroons made with coconuts are often [[pastry bag|piped]] with a star-shaped tip, whereas macaroons made with nuts are more likely to be shaped individually due to the stiffness of the dough.

==See also==
{{Portal|France|Food}}
* [[List of almond dishes]]
* [[Almond biscuit]] – similar to macaroons
* [[Cocadas]] – confectionery similar to small coconut macaroons

==References==
{{Reflist|1}}


{{Commons category}}

{{Passover}}
{{Nut confections}}
{{Jewish baked goods}}
{{Filipino cuisine}}
{{Scottish cuisine}}

[[Category:Almond cookies]]<!-- both cookie cats b/c not always almond -->
[[Category:Biscuits]]
[[Category:Coconut desserts]]
[[Category:Cookies]]
[[Category:Dominican Republic cuisine]]
[[Category:Filipino cuisine]]
[[Category:Indian cuisine]]
[[Category:Jewish baked goods]]
[[Category:Jewish cuisine]]
[[Category:Passover foods]]
[[Category:Puerto Rican cuisine]]
[[Category:Scottish cuisine]]
[[Category:Tamil cuisine]]
[[Category:Turkish cuisine]]

{{Interwiki extra|qid = Q22583263}}