A macaronˌmakəˈrän/; is a French sweet meringue-based confection made with egg whites, icing sugar, granulated sugar, almond flour or ground almonds and food colouring. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies.

A macaroon/ (ˌmækəˈruːn) /is a French sweet based cookie made with egg white, granulated sugar, sweetened coconut and vanilla.

Recipe for Macarons:

Macaron Ingredients Makes 12- 18 finished cookies (24-36 individual)

80 grams Almond Flour

85 grams Powdered Sugar

64 grams Egg Whites (2 large eggs) room temperature

50 grams Sugar

1/8 tsp Salt

1/8 tsp Cream of Tarter

1-2 tsp powdered green food coloring or 4 drops gel food coloring

Directions

On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew (remember to draw the circles on the back side of your parchment to avoid ink or pencil stains on your macarons!).

Whisk egg whites, salt & cream of tarter by hand until frothy and looks like shaving cream (2-3 minutes).If using a stand up mixer whisk on #6 until soft peaks form, add 1/3 of the granulated sugar and continue to whisk on #8 for 3 minutes, repeat adding 1/3 of sugar at a time, once all the sugar is added whisk on high until stiff peaks form ( if using gel food coloring add it now).

While egg whites are mixing, sift almond flour and powdered sugar together one time, set aside until egg whites are ready.

Sift 1/3 of almond flour mixture into another bowl, add powdered food coloring if using, add 1/3 egg white meringue, gently foldalmond flour and meringue together about 10-12 turns, sift another 1/3 of flour and add 1/3 meringue, gently fold 10-12 turns until combined, sift remaining flour in and add remaining meringue, fold 10-15 more times until incorporated, mixture should flow like lava from spatula back into bowl.

Line 2 baking sheets with parchment. Fill a piping bag with Macaron filling, I use a Atecco tip #805,

On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew (remember to draw the circles on the back side of your parchment to avoid ink or pencil stains on your macarons!). Tap baking sheet 2-3 times on the counter to remover air bubbles, sprinkle oven safe edible stars or decorations on half of the trees, allow to dry 20-60 minutes until they are no longer tacky to touch. I use a small desk fan to help dry my macarons.

Preheat oven to 300f,(convection is not recommended) bake one sheet at a time for 20 minutes, rotating half way through. Allow to cool, match tops and bottoms according to size.

On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew (remember to draw the circles on the back side of your parchment to avoid ink or pencil stains on your macarons!).

Fill one cookie with your favorite jam or ganache top with matching cookie.  Store in aritight container or freeze.

Recipe for Macaroons:  By:Alice Medrich

Macaroon Ingredients Makes 20-24

3/4 cup granulated sugar

4 large egg whites

3 cups sweetened coconut

2 teaspoons real vanilla extract

1/4 teaspoon salt

Directions; Preheat oven to 350F conventional 325F convection

Line 2 baking sheets with parchment paper.

In a heat proof bowl( preferably stainless steel) mix all ingredients, stir to incorporate completely. Set bowl in a large skillet of barley simmering water and stir, scraping the bottom to prevent burning, continue until the mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque ( 7-12 minutes). A scoop of batter should hold a soft shape without a puddle of syrup forming around it.  Remove bowl from skillet.

Scoop tablespoons of mixture 2 inches apart onto cookie sheets.  Using your finger to make a hollow depression in the center (if you want to fill with ganache, if not leave as is).

Bake for 14-16 minutes, or until edges of cookies and any protruding coconut are deep golden brown, rotate the sheets from top to bottom, front to back half way through cooking time.  Transfer cookies on parchment to cool cookie sheets allow to cool completely.

If filling macaroons with ganache, whip cooled ganache on medium for 2-3 minutes until it holds its shape, place ganache into a pastry bag. Pipe 1 inch high kiss-shaped mounds into each macaroon nest.  Drizzle melted chocolate softly over top. (see direction for melting chocolate below.

Chocolate Ganache Directions;

8 oz quality chocolate at least 65% cut into small pieces

1 cup heavy whipping cream

2 tablespoons unsalted butter (room temperature)

1-1/2 Tablespoons corn syrup

Heat cream in a sauce pan (I prefer stainless steel) bring to a soft boil, pour over chocolate pieces, stir using a rubber or silicone spatula from the center do not whisk, when chocolate is almost all melted add corn syrup and continue to stir, then add butter 1 tablespoon at a time and continue to stir until butter is completely incorporated. Cover ganache with plastic wrap allowing the wrap to set on top of gancache. Allow to cool for at least 1 hour.  If not using the same day refrigerate until ready, then bring to room temperature before using.

Chocolate Drizzle Directions;

4 oz quality chocolate at least 65% cut into small pieces

Place chocolate into a microwave safe bowl, heat in microwave for 30 seconds, stir chocolate, heat again for 10 seconds intervals until 3/4 of chocolate is melted. Stir until all chocolate is melted and it registers 91f. 

Dip Ganche filled macaroons into chocolate to cover ganache, turn right side up and use a fork to drizzle around edges. Drizzle chocolate  over macaroons if you did not fill with ganache.  Set in refrigerator for 5 minutes to set.  Store in an airtight container in refrigerator.