Macaroon
Macaroon
Macaroon (/mækəˈruːn/; from French: macaron) is a type of small circular cake, typically made from ground almonds (the original main ingredient), coconut, and/or other nuts or even potato, with sugar, egg white, and sometimes flavorings (e.g. honey, vanilla, spices), food coloring, glace cherries, jam and/or a chocolate coating. Some recipes call for sweetened condensed milk. Macaroons are often baked on edible rice paper placed on a baking tray.
Etymology
The term "macaroon" comes from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient. In the French language, the word macaron is also used specifically to refer to the filled sandwich cookie composed of two thin layers of baked almond meringue, joined by a layer of buttercream, jam, or ganache filling.
Related Terms
- Almond: A type of nut, which is a common ingredient in macaroons.
- Coconut: A fruit used in some variations of macaroons.
- Meringue: A type of dessert, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acid such as lemon, vinegar, or cream of tartar.
- Ganache: A whipped filling of chocolate and cream, used in confections such as cakes and truffles.
- Buttercream: A type of icing or filling used inside cakes, as a coating, and as decoration.
External links
- Medical encyclopedia article on Macaroon
- Wikipedia's article - Macaroon
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