Baking Lingo - Macaroon, not Macaron


This weekend my household asked me to whip up a batch of macaroons, emphasis on the oons.  Now before your mind is blown picturing me labouring over perfect french confections, all colours and flavours of the rainbow,  I'll repeat myself:  I made macaroons, not macarons.

Macaroons are like the macaron's estranged hillbilly cousin.  They are as simple as the macaron is sophisticated, and as easy-going as the macaron is fussy.  I love both equally but am not skilled enough to make the latter.  Both are meringue-based but a macaroon is essentially a ball of coconut and egg-white dipped in chocolate, whereas the macaron is a meringue sandwich with a variety of fillings.  

Now that we've distinguished between the two, I will emphasize that both are equally delicious.  A word to the wise though is to always tell people that macaroons are coconut-based before they bite into them.  Coconut seems to be a polarizing ingredient that people either love or hate, and if someone who isn't a fan ends up eating a macaroon they'll be pretty disturbed with how it tastes.

For the rest of us who are coco for coconut, here's the recipe:


Macaroons
Original recipe found here

Preheat oven to 350 and line a baking sheet with parchment paper

Ingredients:

1 bag of flaked coconut
3 egg whites
1/3 cup granulated sugar
1 tbsp of flour, all-purpose
1/2 tsp. vanilla extract
1/2 tsp. almond extract
 small pinch of salt
1/2 bag of semi-sweet chocolate chips

Instructions:

1-In a medium sized bowl, mix together your coconut, sugar, flour, extracts and salt until just combined.

2-In a separate bowl, whip together the three egg whites until soft peaks form.  If you're a sissy you can use a mixer or try to do it pioneer-style with a large whisk (which takes a lot of elbow grease).

3-Fold your egg whites into the dry ingredients and mix until well combined.  Form small balls with your palm and place on sheet.  Bake for 15 minutes, or until golden at the bottoms and edges.

4-Take the chocolate and melt in a small pan. Once the macaroons have cooled for a 30 minutes, dip them head first into the melted chocolate.  Refrigerate so that the chocolate sets.


Enjoy and roll your eyes at everyone who still confuses their macaroons with their macarons!