On May 31 Macaroon Day is observed each year. Macaroons are small unleavened cakes with a crispy outer layer and a moist, chewy center. Although they are the same size as cookies, macaroons do not contain any flour and therefore do not fall into that classification.
The coconut macaroon is most commonly found in the United States. Most varieties of coconut macaroons are dipped in milk chocolate, dark chocolate or white chocolate. Almonds, pecans, cashews or other nuts are sometimes added to the cookie.
Culinary historians believe that macaroons originated in Italy. In fact, the word “macaroon” comes from the Italian word for paste: “maccarone.” In 1533, Italian monks and nuns introduced macaroons to France. Two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, began baking and selling these small sweets to help pay for their housing. They became known as the “Macaroon Sisters,” and their baking became famous throughout Europe.
Following are two macaroon recipes for you to try and enjoy.
Coconut Macaroons
French Macaroons