Macarons, Macaroons, and Macron - What's the Difference?

Chocolate Macaron shells from my tour of Lyon

If you're a fan of French cuisine or just have a sweet tooth, you may have come across the word "macaron" before. But what exactly is a macaron, and what's the difference between it and a macaroon or even a Macron?

In the first episode of Fabulously Delicious, we talked to pastry chef Molly Wilkinson about all things macarons. According to Molly, a macaron is a delicate, sandwich-like cookie made of two almond-based meringue shells with a filling in the middle. The shells are crispy on the outside and chewy on the inside, and they come in a variety of flavors and colors.

On the other hand, a macaroon is a denser, coconut-based cookie that is typically made with shredded coconut, egg whites, sugar, and vanilla extract. It's often dipped in chocolate and has a more rustic texture than a macaron.

And then there's Macron, which is a politician who served as the President of France from 2017 to well present day as I write this post. So, if you're looking for a sweet treat, you'll want to stick to macarons and macaroons!

Italian Meringue

Now that we know what a macaron is, let's talk about how to make them. According to Molly, the key to making great macarons is to get the meringue just right. There are three types of meringue used in making macarons: Italian, French, and Swiss.

Italian meringue is made by beating egg whites and sugar together while heating a sugar syrup to the boiling point. The hot syrup is then poured into the egg white mixture, creating a thick, glossy meringue. This type of meringue is stable and has a silky texture, making it a popular choice for macarons.

French meringue is made by beating egg whites and sugar together until stiff peaks form. This type of meringue is less stable than Italian meringue, but it's easier to make and works well for home bakers.

Swiss meringue is made by whisking egg whites and sugar together over a double boiler until the sugar is dissolved and the mixture is warm to the touch. The mixture is then beaten until stiff peaks form. This type of meringue is more stable than French meringue and less finicky than Italian meringue.

So, which type of meringue is the best for macarons? According to Molly, it really depends on your preference and experience level. Italian meringue is the most stable and produces the most consistent results, but it can be tricky to make. French meringue is easier to make but may result in more variation in your macarons. Swiss meringue is a good compromise between the two, offering stability and ease of use.

But no matter which type of meringue you choose, the key is to follow the recipe carefully and practice until you get the hang of it. And once you do, you'll be able to make delicious, picture-perfect macarons that will impress your friends and family.

Of course, if you're not up for making your own macarons, there are plenty of places to buy them, including Ladurée, one of Molly's favorite spots in Paris. With locations all over the world, Ladurée is known for its delicate and flavorful macarons, and it's a great place to satisfy your sweet tooth if you're in the mood for a treat.

This was the topic on Fabulously Delicious: The French Food Podcast and you can listen to the full episode via Spotify or Apple Podcasts on the links below or wherever you listen to podcasts.