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Macaroons
Appears in
Published 2000
Macaroons are chewy, egg-white-based confections, the soft cousins of crisp meringues. For most Americans, coconut comes to mind if the word “macaroon” is mentioned. In fact, coconut macaroons are a fairly recent variation on an old theme.
Almost all European countries with strong sweet baking traditions have a macaroon particular to them. Italy has several different types of amaretti (little bitter things), named for the aromatic presence of bitter almonds that gives the macaroons that characteristically perfumed flavor. French macaroons are smooth-surfaced and elegant-looking.
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