Talk:Macaroon

What about this: Marcarooni...

macarooni - 1611, "small sweet cake consisting largely of ground almonds," from Fr. macaroni (16c.), from It. dial. maccaroni (see macaroni). Fr. meaning said to have been invented 1552 by Rabelais. The -oon ending was conventional in 15c.-17c. Eng. to add emphasis to borrowings of Fr. nouns ending in stressed -on.
 * 1) From ETYMOLOGY Ma-Mak

Jorge Stolfi 06:24, 15 Apr 2004 (UTC)


 * The story I put there, seems to be the most prevalent. But I hadn't been paying much attention to etymology. So it seems probable that macaroonis were around before then. I think the "macarooni sisters" is likely true, or at least well enough ingrained in the cultural consciousness that it doesn't matter. Also, it said Rabelais was credited with it? I'm not sure that's terribly likely. He gets credited with an awful lot of things. Rhymeless 08:20, 15 Apr 2004 (UTC)

From VfD
(kept after update)


 * Article states that original macarooni made of almond paste is a cookie--it is not according to Food Channel, they call it a pastry. Now coconut macarooni, relatively new invention, is more of a cookie. —Preceding unsigned comment added by 24.130.244.75 (talk) 20:33, 16 April 2008 (UTC)
 * Dicdef. RickK 04:03, 14 Apr 2004 (UTC)
 * I added some history and such, how's that? Rhymeless 05:41, 14 Apr 2004 (UTC)
 * Much better. Very nice. Keep.  --ssd 08:18, 14 Apr 2004 (UTC)
 * Keep. Once substub, now a good article. Well done. Andrewa 09:31, 14 Apr 2004 (UTC)
 * Keep - now a decent short article. -- Cyrius|&#9998 16:36, Apr 14, 2004 (UTC)
 * It's perfect, ignoring it not having a bold title, a definite keep. -- user:zanimum
 * Keep. Good job, Rhymeless. Cribcage 05:50, 15 Apr 2004 (UTC)
 * Keep as rewritten. Psychonaut 14:33, 16 Apr 2004 (UTC)
 * Keep. BL 08:05, Apr 19, 2004 (UTC)
 * I cannot seem to create a new topic, however this article is incorrect to reference the "Macaroni" article in the "French" variation. The correct French word for the coconut macarooni is a "congolais" not a macaroon or a macaron.  --Dougcweho (talk) 18:22, 20 March 2010 (UTC)

Potato
The use of potato in Scottish macarooni bars is mentioned in the article as being a myth. However, one only needs to do a google search for "potato macarooni" to find several "traditional" recipies. Moreover, I remember eating them during the 7 years I lived in Scotland and often finding potato listed where lists of ingredients were provided. Regardless of what the proper or original recipie for the Scottish macarooni is, it would seem that the use of potato has in fact become quite common. —Preceding unsigned comment added by JamesTheNumberless (talk • contribs)

Merge
discussed at talk:Macaroni Art LaPella 20:35, 3 March 2007 (UTC)
 * The Macaroni and Macarooni are completely different foods, this article should not be merged. See below for a detailed description of the differences:
 * http://theresnoplacelikeoz.com/foodlove/macaron-vs-macarooni-whats-the-difference/
 * http://www.nadsbakery.com/2010/06/macrons-vs-macaroons.html
 * --Pavithran (talk) 07:03, 8 April 2012 (UTC)

Italian Amaretti
Does anyone have information on the Italian variant (made with almonds or apricot kernels, I believe) called Amaretti? —Preceding unsigned comment added by 78.94.190.109 (talk) 23:22, 21 January 2009 (UTC)
 * As it is "Amaretti", it does not have a place in the article as isn't or related to Macarooni. Keithf2008 (talk) 15:52, 29 March 2009 (UTC)

Italian Amaretti and English Macaroonis are the same thing; or at least they were originally (see e.g. recipe for Macaroonis in Mrs Beeton's Book of Household Management). The word Macarooni seems to now have a broader meaning, but biscuits identical to Amaretti are still refered to, and sold as, Macaroonis, at least in the UK. —Preceding unsigned comment added by 133.9.117.113 (talk) 11:23, 4 January 2010 (UTC)

Etymology is incorrect!
As noted in the notes section - correctly, according to Webster's (see http://www.merriam-webster.com/dictionary/macaroon for a citation) - the "macaroon" word and concept were derived directly from the French in the early 17th Century, and the French was derived from the Italian maccarone at an earlier point. Yet the article itself INCORRECTLY claims that the English word and concept were derived directly from the Italian rather than the French.

Also, the article misses the fact that almond-based macaroons - yes, called macaroons, not "macarons" - can be found throughout North America. Some of these are the French style, as a sandwich with a layer of buttercream or ganache in the center; others are not. So the "French macaroon" or "macaron" is one type of macaroon. There are lots of internet citations for French macaroons - just to cite one example, see the recipe from well-known pastry chef Gale Gand, at http://www.foodnetwork.com/recipes/gale-gand/french-macaroons-recipe/index.html Even this store in France that makes them writes about them in English using the word "macaroon" - http://www.laduree.fr/public_en/historique/histoire_macaron.htm.plus.htm  Nsxtasy —Preceding unsigned comment added by Nsxtasy (talk • contribs) 05:07, 1 December 2009 (UTC) Most macaron retailers in NYC, Los Angles, Toronto, San Francisco, Boston and Chicago call the almond sandwich version "macaron" so as not to be confused with the more pedestrian coconut "macaroon". ,, , etc...--DCX (talk) 02:56, 24 March 2010 (UTC)

First appearing in print in 1552
It first appears in print in 1552 in the "Quart livre" by François Rabelais as is referenced in the French language version of the same article. —Preceding unsigned comment added by Dougcweho (talk • contribs) 02:50, 24 March 2010 (UTC)

Macaroon and Tuticorin, India
Tuticorin in India is very famous in the Southern part of India for it's Macaroon. Tuticorin has one of the world's oldest ports and was well connected with the west for quite a long time. It was previously a colony of the Dutch and the British. So Macaroon might 've be introduced by either by them or the traders who frequent Tuticorin. Some links from the web that talk about the Macaroon of Tuticorin just as a proof.


 * http://connoisseuratlarge.wordpress.com/2008/07/12/macaroons-from-tuticorin/


 * http://cookerycorner.blogspot.com/2007/08/macaroons.html


 * http://cookingforward.blogspot.com/2008/04/macaroon.html

Delivi (talk) 18:49, 31 March 2010 (UTC)

QuentinUK (talk) 05:07, 17 December 2011 (UTC)

Congolais
http://jasminecuisine.blogspot.com/2008/02/congolais.html

The French congolais does not have almonds in. It is just coconuts (held together with egg and sugar). QuentinUK (talk) 05:07, 17 December 2011 (UTC)

Section Fact Dispute - Macaroon vs Macaron

 * The Macaron and Macaroon are completely different foods. The "French" sub-section under the "Regional Varieties" section seems to imply that the Macaron is basically French Macaroons - this is incorrect. See below for a detailed description of the differences:
 * http://theresnoplacelikeoz.com/foodlove/macaron-vs-macaroon-whats-the-difference/
 * http://www.nadsbakery.com/2010/06/macrons-vs-macaroons.html
 * --Pavithran (talk) 07:06, 8 April 2012 (UTC)


 * Incorrect. These are not completely different foods.  They are both small cakes made from almond paste, egg-white and sugar.  The coconut macaroon is actually a regional variety of the french macaroon.  The reemergence of the french style as a novel and popular confection in the english speaking world has led to the adoption of the french term macaron to distinguish from the more well known coconut macaroon.  However, the word macaroon may be properly applied to both.  As explained above, -oon is an english suffix used in words adopted from french ending in a stressed -on.  That the scottish, british or americans butchered the macaron and turned it into the terrible coconut cake which is now more well known in the english speaking world is completely irrelevant.  If I were rewriting the article, I would merge the two and start from scratch.  The Real Macaroon is the french macaron, however the coconut macaroon is the more well known version regional variety in many parts of the world (NOT the other way around).  My parting words should be definitive on the subject: In the Art of French Cooking, Julia Child uses macaroon as the english translation in her recipes for french macarons.  If that's not enough, I don't know what is.  173.79.114.113 (talk) 22:30, 23 April 2012 (UTC)


 * I'm with the other anon on this. Right now I'm watching an episode of Masterchef, and both the contestant (himself a professional chef), and the judges (one a Frenchman with multiple Michelins, who made a point of referring to spending years of study of and work on these), and both are switching between "macaron" and "macaroon" freely and interchangeably.  IMO it's not sustainable to have two articles pretending these are two unrelated words for two utterly different things...  and then having a lengthy discussions of "variations" which makes total nonsense of that.  I'd recommend complete merger of the two articles.  If that's not going to happen, then they should each avoid "over-reach" as to the "complete difference" and "incorrectness" beyond what's verifiable.  84.203.34.36 (talk) 20:55, 6 December 2012 (UTC)


 * Well all I can tell you is this... they sure TASTE completely different! You're going to have a hard time convincing anybody who has eaten both that they are just different kinds of the same thing.  And considering that we're talking about food here, I think that should count for something.  12.31.187.178 (talk) 21:55, 29 June 2015 (UTC)

Jap Cakes
Jap Cakes (reportedly short for 'Japonaise', a British term for nut based meringues, including macaroons) is a traditional British treat. From the recipes, Jap Cakes consist of two rounds of almond meal meringue sandwiching and coated with buttercream; and rolled in chopped almonds. I suggest adding Jap Cakes to the United Kingdom section of this Macaroon article.Penelope Gordon (talk) 06:40, 31 January 2016 (UTC)

A Commons file used on this page has been nominated for deletion
The following Wikimedia Commons file used on this page has been nominated for deletion: Participate in the deletion discussion at the. —Community Tech bot (talk) 01:12, 22 March 2019 (UTC)
 * Macaroon Bar Cleeves.jpg

Semi-protected edit request on 22 April 2021
Change macaroon to macarooni 68.194.105.59 (talk) 02:14, 22 April 2021 (UTC)
 * Red information icon with gradient background.svg Not done: You seem to have gotten to the wrong article. Try macaroni... RandomCanadian (talk / contribs) 03:07, 22 April 2021 (UTC)

Macaroon recipe
1.Egg white      310 gm   Caster sugar 420 gm Beat egg white till foam gradually add Sugar time to time till soft peak. DONOT OVER BEAT

2. Almond powder 375gm Icing sugar         375 gm      Sieve first Butter ( melted) 10 ml Food color           8-10 ml Add to the mixture

3.Mix with meringue, NOTE:- JUST FOLD ON MIXTURE DONOT OVER MIX PRE HEAT OVEN 150°C BAKING 150°C 13 min Or 135° - 15 min FAN LEVEL 2 37.211.82.191 (talk) 18:41, 9 February 2023 (UTC)

Inconsistency
This article uses both "biscuit" (British English) and "cookie" (American English). JacktheBrown (talk) 10:21, 8 June 2024 (UTC)