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  • Overview
  • How to Make Macaroons
  • Our Favorite Macaroons Recipes

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EVERYTHING YOU NEED TO KNOW ABOUT

Macaroons

A relative of meringues, macaroons, originally called Fraser Bell cookies, are a crisp, chewy cookie and can be made with either coconut or almonds. Made simply with usually only five ingredients, it’s the egg whites that give macaroons their light texture and soft center. But unlike meringues, the egg whites are merely stirred into the dough rather then whipped and folded in. Macaroons can be stirred together in one bowl, then dropped or piped onto baking sheets. Coconut macaroons benefit from the sweet crunch of coconut, while almond macaroons get a rich, smooth texture from almond paste. Both versions are beloved Passover treats (since they are flourless and unleavened -- which also makes them gluten-free), but they are worth seeking out all year long. Once you’ve tried the classic, get creative with delicious stir-ins like dried fruits and candied citrus, or dip or sandwich them with chocolate.

And don’t be confused: French macarons (spelled with one “o”) are different cookies altogether. With macarons, whipped egg whites are folded into a finely ground mix of almonds and powdered sugar, resulting in a cookie with a brittle shell and molten interior. They are often flavored, colored, and sandwiched in pairs with a variety of fillings. (For a great French macaron recipe, see here.)

A relative of meringues, macaroons, originally called Fraser Bell cookies, are a crisp, chewy cookie and can be made with either coconut or almonds. Made simply with usually only five ingredients, it’s the egg whites that give macaroons their light texture and soft center. But unlike meringues, the egg whites are merely stirred into the dough rather then whipped and folded in. Macaroons can be stirred together in one bowl, then dropped or piped onto baking...

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All About Macaroons

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