Last week I admitted that when I started blogging three years ago, I didn't know the difference between a macaron and a macaroon. Quite a few people commented admitting that they didn't know the difference either. Not to worry - my basic rule is macarons are those fancy french airy biscuit sandwiches that come in heaps of difference colours/flavours while macaroons are generally biscuits made from egg whites, coconut and sugar and not sandwiched with anything (usually).
Then last week I was flicking through one of my very first recipe books and came across a recipe for chocolate macaroons. Well it blew my definition right out of the water. Their version of a macaroon is a cross between the two - a macaroo'on I would call it if I had to think of something.
They're super light and the shell is teeth-shatteringly crunchy but inside is a chewier, biscuit like centre. Being so light, they fool you into thinking you can eat several of them in one sitting which you probably could as they're not overly sweet. They kept well in my cookie jar for quite a few days but did get crunchier as time went on.
I think they were at their eating best about two days after baking.
As they're nice and tough on the outside and don't squish easily, they'd make a lovely Christmas or hostess gift bagged up in cellophane with a pretty ribbon. There's not all that much flour in them either so I think you could easily substitute gluten-free, rice or corn flour to make them gluten-free. Enjoy!
What about you? Do you prefer macarons or macaroons? Did you know the difference?
I'm linking these up with the 12 Weeks of Christmas Treats Blog Hop!
Recipe
Chocolate chip macaroons
Ingredients
- 2 cups desiccated coconut
- ½ cup caster sugar
- 2 egg whites
- ⅓ cup finely chopped dark chocolate I used coconut chocolate
Instructions
- Pre-heat the oven to 180C fan-forced and line two baking trays with paper.
- Mix all the ingredients together.
- Use a level tablespoon of mixture for each one and roll the mixture into a ball.
- Place on the tray leaving at least 2 centimeters between each ball.
- Bake for 10 minutes or until they start to turn golden.
- Leave the baked macaroons on the tray for 5 minutes and then transfer to a wire rack to cool completely.
Hotly Spiced says
Unbelievable! This is the second blog I have read this morning mentioning Christmas baking. I'm starting to feel like I've been left behind. I'd better start sorting what I'm going to cook. These look like fantastic hostess gifts and excellent Christmas fare xx
Claire says
Haha better get cracking Charlie :-)!
Glamorous Glutton says
I think the Macaroon has been superseded by the macaron but both are delicious. The macaron is definitely daintier but I love the chewy coconutty macaroon of my childhood. These look really delicious and different. GG
Claire says
Yes I feel for the poor macaroon. The definitely have their place GG and they're easier to make that's for sure!
Maureen | Orgasmic Chef says
I love your chocolate macaroo'ons. I like macarons but I can only ever eat one. I think I could polish off a lot of these petties. :)
Claire says
Yes I think you could manage a couple of these!
ChrissieJay says
Hi Claire - I'm not sure the ingredients as posted today are correct. Can you have a look and post an update if necessary as I'm really keen to try these. Cheers, ChrissieJay.
Claire says
Hi Chrissie. Sorry about that. Had a bit of a mishap with my recipe ap! All good now.
Marica says
Sorry Claire - 3 egg whites and how much sugar??? haha
Claire says
It was a test and you all passed!
Susana I. says
Hi,
the ingredients reads 3 free-range egg whites three times and that´s it. Hope it´ll be fixed, they look good :)
Thanks.
Claire says
All fixed now Susana! 9 egg-whites would have been rather interesting!
Lorraine @ Not Quite Nigella says
Hehe I wonder if the humble macaroon has been forgotten in favour of the macaron! :P
Claire says
Possibly!