Food trends always mistify, surprise and delight me. For some reason, it seems so strange that FOOD should go in and out of style… Like remember when smoothies had their heyday? How bout wraps? Cupcakes are still trending, although now every trendy person ever has at least one Macaron photo on their instagram feed. Which is obviously just because they are pretty. Because while they are tasty, they arent THAT tasty. You know? I mean, I like them. But their trendiness is just not proportional to their yumminess. Anyway, Macaroons and Macarons are two different things with one thing in common: both kosher for Passover. So here they go: a maracroon vs Macaron recipes that I gleaned from the internet for a showdown.
Recipe via Martha Stewart Living
- 1 1/4 cups plus 1 teaspoon confectioners’ sugar
- 1 cup (4 ounces) finely ground sliced, blanched almonds
- 6 tablespoons fresh egg whites (from about 3 extra-large eggs)
- Pinch of salt
- 1/4 cup granulated sugar
- Macaron Filling
- To make the macarons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners’ sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners’ sugar mixture until completely incorporated.
- Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about 15 minutes.
- Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.
- To fill the macarons: Fill a pastry bag with the filling. Turn macarons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macarons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.
To make coffee-flavored macarons: In step 1, add 2 drops brown food coloring to the egg whites after they are whipped. In step 4, blend 1/2 cup macaron filling with 1 1/2 teaspoons espresso powder dissolved in 1/2 teaspoon warm water for the filling.
To make cassis-flavored macarons: In step 1, add 2 drops purple food coloring to the egg whites after they are whipped. In step 4, use 1/3 cup good-quality cassis jam for the filling.
To make pistachio-flavored macarons: In step 1, add 2 drops green food coloring to the egg whites after they are whipped. In step 4, combine 1/2 cup macaron filling with 1 tablespoon pistachio paste for the filling.
- 3 large egg whites
- 1 cup sugar
- 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
- In the bowl of an electric mixer, whisk egg whites and sugar. Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3 to 5 minutes.
- Transfer bowl to the mixer, and fit with the whisk attachment. Whip on high speed until mixture is stiff and shiny, 3 to 5 minutes. Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated. The filling can be kept, covered and refrigerated, up to 1 week. Bring to room temperature before stirring.
To make hazelnut-honey filling: In a small bowl, combine 1/2 cup of macaron filling with 1/3 cup finely ground hazelnuts and 2 tablespoons good-quality honey.
Butter a baking sheet covered in foil
2 large egg whites
2 tablespoons sugar
1 tablespoons matzah meal
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 1/2 cup sweetened flaked coconut
zest from 1 orange
¼ cup dark chocolate pieces (for drizzling)
Preheat oven to 300°F. Line baking sheet with foil and butter.
Stir together egg whites, sugar, vanilla, almond extract, matzah meal, zest from one orange until combined, then stir in coconut. Using your hand pick up handfuls of coconut mixture and form into mounds (about 2 inches in diameter) then drop onto baking sheet. I made about 9-10 with this recipe.
Bake until coconut tips start to brown, 20-25 minutes then move foil to cooking rack until completely cooled, about 25 minutes. Peel macaroons from foil or use metal spatula. And put on wax paper or plate for drizzling.
I melted the chocolate in the microwave in 30 sec increments, stirring in between and making sure it did not burn.
Melt dark chocolate pieces until liquid and drizzle across the macaroons with a spoon. When chocolate has hardened, serve and enjoy!