food
Macaron vs Macaroon: The Difference, Explained
The short answer: A macaron (mac-ah-RON) is a French sandwich cookie: two smooth, round almond-meringue shells with a filling like ganache, buttercream, or jam in the middle. A macaroon (mac-ah-ROON) is a chewy, dense mound made mostly of shredded coconut, egg whites, and sugar, often dipped in chocolate. Same family tree, very different cookie. One letter apart, and fans of the first one will notice if you mix them up.
Macaron vs macaroon at a glance
| Macaron | Macaroon | |
|---|---|---|
| Say it | mac-ah-RON | mac-ah-ROON |
| Main ingredient | Almond flour and egg-white meringue | Shredded coconut and egg whites |
| Shape | Two flat round shells with a filling | A single domed or pyramid-shaped mound |
| Texture | Thin crisp shell, soft chewy center | Toasted outside, dense and chewy inside |
| Look | Smooth tops, ruffled "feet," every color | Rough, golden, often chocolate-dipped |
| Difficulty to bake | Hard. Famous for cracking and hollow shells | Easy. A great beginner cookie |
| Flour? | No wheat flour (almond flour only) | No wheat flour |
| Where you see it | Pastry shops, dessert cases, gift boxes | Grocery bakeries, holiday tins, Passover tables |
What is a macaron?
A macaron is a meringue-based cookie made from egg whites, powdered sugar, granulated sugar, and finely ground almonds. Two baked shells are sandwiched around a filling. According to the history of the macaron, the sandwich form became popular in Paris in the early 20th century. Before that, macarons were usually served as single cookies.
A well-made macaron has three signatures:
- A smooth, domed top with no cracks
- The "foot" (pied in French): the ruffled ring around the bottom edge of each shell that forms as it bakes
- A crisp shell that gives way to a soft, slightly chewy center
Bakers make the batter one of two ways. The French method folds almond flour and powdered sugar into whipped egg whites. The Italian method whips egg whites with a hot sugar syrup for a more stable meringue. Both use a folding step called macaronage, where the batter is mixed until it flows like slow lava. Too little and the shells crack. Too much and they spread flat.
What is a macaroon?
A macaroon is a simple drop cookie. Most macaroons in the US are coconut macaroons: shredded coconut, egg whites, sugar, and vanilla, scooped into mounds and baked until the edges turn golden. Many are dipped or drizzled in chocolate.
The original macaroons were made with ground almonds. Over the 1700s and 1800s, bakers started adding coconut and eventually replaced the almonds entirely in many recipes. Because macaroons use no flour or leavening, they became a traditional Passover treat, which is a big reason they are so common in the United States.
Are macarons and macaroons related?
Yes. They are cousins. Both descend from early European almond and egg-white cookies, and both words trace back to the Italian word maccarone (the same root as "macaroni"). English borrowed many French words ending in "-on" and spelled them "-oon," which is how one cookie ended up with two spellings.
Over time the recipes split. The French side refined the almond meringue into the delicate sandwich we call the macaron. The English and American side leaned into coconut and kept it rustic. Today they are different enough that bakers and fans treat the spelling as a real distinction.
How do you pronounce macaron?
- Macaron: mac-ah-RON (rhymes with "on")
- Macaroon: mac-ah-ROON (rhymes with "moon")
Memory trick: macaroon has two O's, like the two O's in coconut. The one with one O is the fancy French sandwich.
Why do people get so particular about the spelling?
Because the two cookies are so different that the wrong word paints the wrong picture. If a menu says "macaroon" and a delicate pastel sandwich shows up, fans notice. If it says "macaron" and a coconut mound arrives, they notice even faster.
For macaron lovers, getting the name right is a quiet signal that you know the treat. We are on that team. Our charm is called The Jolly Macaron, one O, always.
The Jolly Macaron: smooth shell, pillowy middle, raspberry rose. One O.
Which one should you try?
| If you like... | Try |
|---|---|
| Light, delicate, lots of flavors | Macaron |
| Chewy, rich, coconut | Macaroon |
| A gift box that looks beautiful | Macaron |
| Something easy to bake at home | Macaroon |
| Gluten-free baking | Either (check your ingredients) |
Popular macaron flavors
Macarons come in almost every flavor, but a few classics show up in nearly every pastry case:
- Raspberry or raspberry rose: pink shell, jam or raspberry buttercream
- Pistachio: pale green, pistachio buttercream
- Chocolate: cocoa shell, dark chocolate ganache
- Vanilla: cream shell, vanilla bean buttercream
- Salted caramel: tan shell, caramel buttercream
- Lemon: yellow shell, lemon curd
Raspberry rose is the one we chose to sew. Soft pink, a little fancy, gone too soon. It is the treat you slow down for.
How should you store macarons and macaroons?
| Macarons | Macaroons | |
|---|---|---|
| Room temperature | A few hours to one day | Up to about a week in an airtight container |
| Fridge | Several days, airtight. Bring to room temp before eating | Up to about two weeks |
| Freezer | Freezes well for a few months | Freezes well for a few months |
Many bakers say macarons taste best a day after they are filled, once the filling softens the shell slightly. Follow your bakery's guidance for filled macarons with fresh cream or fruit.
Macaron vs macaroon FAQ
What is the difference between a macaron and a macaroon?
A macaron is a French almond-meringue sandwich cookie with a filling. A macaroon is a chewy mound made mostly of shredded coconut and egg whites.
Is it macaron or macaroon?
Both are real words for different cookies. The colorful French sandwich cookie is a macaron (one O). The coconut cookie is a macaroon (two O's).
How do you pronounce macaron?
Mac-ah-RON. It rhymes with "on." Macaroon is mac-ah-ROON, rhyming with "moon."
Are macarons gluten-free?
Traditional macaron shells use almond flour instead of wheat flour, so the shells are naturally gluten-free. Fillings and bakery kitchens vary, so check if you have celiac disease or an allergy.
Why are macarons so expensive?
They are difficult to make well. Almond flour costs more than wheat flour, the batter is sensitive to humidity and mixing, and many batches fail. Each cookie is also piped, baked, filled, and matched by hand.
Are macaroons and macarons from the same place?
They share an ancestor: early European almond and egg-white cookies. The macaron developed in France. The coconut macaroon became popular in England and the United States.
Love a macaron? Clip one on. Meet The Jolly Macaron and the rest of the snack collection.
The Treat That Never Ends ✦
