Macaron or Macaroon? That is the question.

Macaron? Or Macaroon? There is a big difference. The French macaron (roll the RRR when you say that!) are dainty little almond-meringue sandwich cookies with filling. A macaroon is a sweet, chewy coconut cookie. They are worlds apart. The French macaron is a sophisticated cookie to serve at a gathering where there are lots of sweet treats. I guarantee these cookies will be the first to disappear. Make sure you bake a double batch, so you won't have disappointed guests.
French Macarons
Prep 10 min; Cook 10 min; Ready in 2 hrs 10 min
Makes 16 servings
Tools Needed
Silicone baking mold (Fat Daddio's SMF-006
Cookie sheet (Fat Daddio's CS)
Stand mixer with whisk attachment
Pastry bag (Fat Daddio's SPB)
Round tip (Fat Daddio's Tips)
3 egg whites (room temperature)
1/4 cup white sugar
1 2/3 cups confectioners sugar
1 cup finely ground almonds
Gel food coloring (optional)
For chocolate macarons: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the ground almonds.
  1. Place a Fat Daddio's silicone baking mold on a cookie sheet.  Or line a cookie sheet with a silicone baking mat.
  2. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes. Now is the time to add your gel food color. If you are making more than one color cookie, divide your batter. Fold gently.
  3. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
  4. When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter into the baking mold, or onto the silicone baking mat in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
  5. Preheat oven to 275 degrees F (140 degrees C).
  6. Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.
Recipe adapted from
For more inspiration, visit our A Cookie A Day Board on Pinterest.