A macaroon ( ) is a small cake or cookie, typically made from ground almonds (the original main ingredient), coconut or other nuts (or even potato), with sugar and sometimes flavourings (e.g. honey, vanilla, spices), food colouring, glacé cherries, jam or a chocolate coating; or a combination of these or other ingredients. Some recipes use sweetened condensed milk. Macaroons are sometimes baked on edible rice paper placed on a baking tray.
Etymology
The name "macaroon" comes from the Sicilian maccherone and this from Greek μακαρία meaning "paste", referring to the original almond paste ingredient; this word itself derives from ammaccare, meaning "to crush".
Origins
Culinary historians write that macaroons can be traced to a French monastery of the 8th century in the city of Cormery. Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to Nancy 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".
Jews later adopted macaroons because it has no flour or leavening (macaroons are leavened by egg whites) and can be eaten during the eight-day observation of Passover.
Recipes for macaroons appear in recipe books at least as early as 1725 (Robert Smith's Court Cookery, or the Complete English Cook), and use egg whites and almond paste. Mrs Beeton's Book of Household Management includes a typical traditional recipe. Over time, coconut was added to the ground almonds and, in certain recipes, replaced them. Potato starch is also sometimes included in the recipe, to give the macaroons more body.
Regional varieties
Dominican Republic
Macaroons in the Dominican Republic are very dark. Grated coconut is mixed with ginger and cinnamon.
France
There are many regional variations of French macaroon. The coconut macaroon is known as the "Congolais", or "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.
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.
Ireland
A macaroon chocolate bar is made by Wilton Candy in County Kildare. The description on the packaging is "macaroon pieces in Irish milk chocolate." It was first made in 1937. Cleeve's Irish Confectionery also make 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. Ricciarelli are a soft almond variety originating from Siena. Amaretti di Saronno are a crunchy variety from Saronno.
Philippines
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.
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 is a macaroon variant made with hazelnuts and honey from the town of Salas, Asturias in northern Spain. A larger size version is commonly known as sultana or suspiros del moro.
Turkey
Acıbadem kurabiyesi is a traditional Turkish variety made of almonds, sugar and egg whites. The traditional recipes include a small amount of bitter almonds, which gives this macaroon its name. Because bitter almonds are not readily available, almond extract is typically used as a substitute. 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 an almond flake. Coconut macaroons are also popular.