y1bpaee-show-poster2x3-VRIQZQC.jpg

Us

Start watching
Key Art of "Summer of Rockets" featuring Keeley Hawes and Toby Stephens.

Summer of Rockets

Start watching
6HWbNHN-show-poster2x3-c7tgE2Y.png

Artbound

Start watching
FZG3mkG-show-poster2x3-nOossfs.png

SoCal Update

Start watching
Death in Paradise Series 10

Death in Paradise

Start watching
millionaire still

KCET Must See Movies

Start watching
MZihTLV-show-poster2x3-5CKaGu8.jpg

Independent Lens

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
HvlSxHY-show-poster2x3-4ik43uV.png

Earth Focus

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Macaroons vs. Macarons: A Primer

Support Provided By

A few weeks ago, we were alerted to the fact that it was National Macaroon Day. That news put some giddy-up in our collective step, seeing as we're always on the look-out for those International Food Days of Wonder since they give us an excuse to make up a gallery of the most delectable shots around. So we took to the Internets, scoured to find the most appetizing macaroon photos around, and put one together. Problem was, we ended up with a whole bunch of "macaron" shots instead, because sometimes we're idiots.

But instead of just killing the post and moving on, we thought it'd be nice to create a bit of a primer/lesson when it comes to macaroons vs. macarons. Maybe this will save you some embarrassment/score you some points the next time you happen upon a dessert-based conversation at a networking event. Or maybe this will just make you want to run out to the store this afternoon and try them both for yourself. Either one's an acceptable outcome.

So, then. Let's begin. These are macarons:

macaroon01
Photo of macaron from the Paris Bakery from Flickr user LWY.
macaroons93
Photo of good looking dessert tray full of macarons by Flickr user LaFemmeEnNoir.
macaroon03
Box of macarons from somewhere in L.A. by Flickr user kjly.

Notice the sandwich thing going on there -- that's the main key to telling the difference. While both confections are meringue in their styling, the macaron is basically two cookies with a creamy, super-sweet filling inside. (Think of an Oreo, but way classier.) Options for the fillings can be pretty much anything, from raspberry to chocolate to straight-up cream to any bit of sweetness your heart desires. As legend goes, they were first created back in the late 1700s in a convent in France, which makes sense seeing as nuns know how to make their sweets. They, as you'd imagine, are delicious.

Meanwhile, here's the macaroon:

macaroon1
Photo by Flickr user little blue hen.
macaroon2
Photo of macaroon by Flickr user stevendepolo.
macaroon3
Photo of paleo coconut macaroon by Flickr user elana's pantry.

Notice the cake-like quality to it. It's a bit harder on the outside and kind of comes apart when you bite into it. Generally speaking, they're filled with nuts of some sort, usually almonds, but coconuts are also common. As far as sweetness goes, compared to the above macarons, they're like eating a chunk of desert. (Not a misspelling there.) But as a satisfying post-meal treat that won't make you feel terrible about yourself -- in the vain of a coffee-cake or some other style of confection -- the macaroon is always worthwhile. Also of note: The recipe for macaroons reportedly came from an Italian monastery in the 1500s. Which begs the question, were religious folks doing nothing but trying to make desserts back in the day?

So, there ya go. You now know the difference between macaroons and macarons. The more you know, people!

Support Provided By
Read More
An illustration of the Three Sisters Garden depicts a tall stalk of corn with beans growing up its stalk. Broad leaves from the squash plant and squash are at the bottom of the stalk.

The Importance of Restoring Ancestral Seeds to Indigenous Communities

Through the process of seed rematriation, where seeds are returned to their place of origin, Indigenous communities restore relationships with their ancestral seeds.
A blue and purplish corn on a table.

Acoma Blue Corn Restored to Its Community of Origin

The restoration of Acoma blue corn to its community of origin represents a hopeful example of how seed rematriation can improve Indigenous foodways.
An asymmetrical ceramic dish holds a small, bite-sized piece of white steamed fish sitting in a thin, broth-y sauce. The fish is topped with a fine green powder. Additionally, someone is pouring more of the sauce from a small ceramic container.

Jon Yao of Kato Finds Confidence in the Flavors of His Taiwanese Upbringing

Los Angeles' Kato Restaurant, where the dishes are edible mnemonic devices for Asian Americans, is an homage to Chef Jon Yao's Taiwanese heritage.