What is the meaning of macaroon in cooking?

In the context of cooking, a macaroon (sometimes spelled macaron) can refer to two distinct types of sweets:

1. French Macarons:

French macarons are delicate cookies with a unique texture. They are made from a mixture of almond flour, icing sugar, egg whites, and food coloring. Macarons typically consist of two almond meringue shells filled with flavored ganache, buttercream, or jam. These colorful and visually appealing French pastries are characterized by their crispy outer shell and chewy, soft interior. The process of making French macarons is more elaborate compared to the coconut macaroon.

2. Coconut Macaroons:

Coconut macaroons are traditional rounded bite-sized cookies. These treats primarily consist of egg whites, sweetened condensed milk or granulated sugar, shredded coconut, and sometimes vanilla extract. The mixture is combined and shaped into small mounds before being baked until golden brown. They are renowned for their crunchy crust and tender, chewy coconut interior.

Both almond-based French macarons and coconut macaroons are sweet delicacies with distinctive flavors and textures, offering diverse experiences to individuals with specific taste preferences.