The related macaroon is often confused with the macaron. In English, most bakers have adopted the French spelling of macaron for the meringue-based item, to distinguish the two. This has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others treat the two as synonymous. The two food items are different, and the terms in English distinguish them. Etymologically, the word macaroon is simply an Anglicisation of the French word macaron (compare balloon, from French ballon). Multiple pronunciations are technically correct depending on personal preference and context. In a Slate article on the topic, Stanford professor of linguistics and computer science Dan Jurafsky indicates that “macaron” (also, “macaron parisien”, or “le macaron Gerbet”) is the correct spelling for the confection. In this article we will show you how to bake delicious Macarons.
- 1 3/4 cups confectioners' sugar
- 1 cup almond flour
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 pinch of salt
- 1/4 cup superfine sugar
- 3 drops gel food coloring (see below)
- 1/2 teaspoon vanilla, almond or mint extract
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Hello, my name is Narya. I am a blogger living in New York. This is my blog, where I post my food recipes and tips. Never miss out on new food stuff & healthy recipes.