Do you get confused between macarons and macaroons? You’re not alone! Many people use the two names interchangeably, when in fact, they refer to very different sweet delights. So read on to find out the differences between these two exquisite confections.
Differences in Ingredients
The main difference between macarons and macaroons is their ingredient list. Macarons are meringue-based and consist of almond flour, egg whites, and sugar. Macaroons, on the other hand, are coconut-based and comprise of grated coconut alongside powdered sugar and egg whites.
Looking at the history of macarons, they are single recipe cookies that were brought from Italy and introduced to France by the famous chef, Catherine de Medici. When macarons got to France, they were upgraded and a new sandwich cookie recipe was created. The method that was created is not the recipe most pastry chefs use today. If you’re looking for a recipe for the kind of macarons you’ve probably sampled at high-end patisseries, see here for a guide to how to make macarons for beginners.
There seems to be some confusion about the origin of macaroons because there are numerous stories. The most famous tale told about the history of the macaroon is that it was an American version of the French macaron. With an increased import of coconut into the Americans in the 1800s, Americans quickly re-invented the original macaron recipe which was later referred to as the macaroon. Or so the story goes.
Main Differences in Characteristics
Macarons are characterized by their delicate egg-shell like crust with an inner meringue texture while macaroons are characterized by their dense and lumpy texture that creates that delectable chewy experience in the mouth.
Macarons come with a delicious filling of fruit jam, ganache or buttercream, and the ratio of cookie to filling must be 2:1 respectively. On the other hand, macaroons’ shredded coconut gives them their signature texture and taste.
Another characteristic difference between macarons and macaroons is that macarons are moderately sweet while macaroons are extremely sweet. Macarons come in a wider variety of colors while macaroons are only known for three popular variations which are; chocolate-dipped, lemon-flavored and original coconut.
Preparation Differences Between Macarons and Macaroons
Macarons are the more challenging and fiddly to make of the two, especially for beginners. They require significant practice and patience to get right. The key step is the “macaronage” process, where ground almonds and sugar must be carefully folded into the meringue before being piped onto baking sheets. The macaroon, on the other hand, can be prepared in under 20 minutes, and there is even one variation that requires no baking at all.
Macarons are best enjoyed within a few hours of baking, and will last a couple of days when kept in the fridge, whilst macaroons can last for more than two months when frozen. The average cost per macaron cookie is almost double the average cost of the macaroon cookie. Whilst the macaron and the macaroon are very different confections, they are both sweet treats worth making the effort for!
Oreos! I think just about everyone loves Oreos, those chocolate cookies with the creamy filled centers. Of course everyone has their own preference when it comes to eating those yummy cookies. Do you bite into the whole sandwich or do you twist one side off and eat the creamy filling first? Personally I’m the bite the sandwich kind of gal! Now as much as we love oreos we also love funnel cake, that oily sweet crunchy treat you find at fairs, carnivals, and theme parks. Well have you ever had Deep Fried Oreos?
The only way I can describe Deep Fried Oreos is to say they’re a marriage of Oreo cookies and funnel cake. Yes it’s a battered and fried treat that has recently been added to the fried treats found at the state fairs and carnivals across the country. But it’s so easy to make at home so you don’t have to wait until the fair comes to town!
All you need is pancake batter, eggs, milk, oil, and of course the oreos. It’s so easy you can make a batch of about 2 dozen in less than an hour. I fry mine in coconut oil instead of vegetable oil, the coconut oil gives it that little bitty taste of coconut, yummy! But you can fry it in any oil you normally use. So with out further delay here’s the recipe. Hope you love these treats as much as we do!
Deep Fried Oreos
1 Cup Milk
1 1/2 cups Bisquick mix
1 Tsp. Vanilla
About 2″ oil for deep frying
Beat Eggs and milk together in a small bowl.
Mix in Bisquick until the batter is smooth not lumpy.
Stir in Vanilla
Heat oil over medium high heat.
Dip each oreo in dough and drop into hot oil.
Fry until golden brown.
Drain fried oreos on paper towel
Dust with powdered sugar and serve.
Some folks like them hot, they’re crunchier when served hot. But others like them cooled. I’m not sure how well they keep as we never have any left over that needs storing!
We love Chocolate Cake! It’s one of my favorites! I mean seriously what’s not to love?
So whenever I get hungry for a quick fix of chocolate cake I grab a box of my favorite mix, add a few extras, and bake an almost homemade chocolate cake. Of course I could make it from scratch, but sometimes I just don’t have the time. When I’m pressed for time it’s either box mix or make a run to the store and many times it’s just easier to use the cake mix.
But just because I use a cake mix that doesn’t mean my cake has to taste like it came out of a box. By adding and substituting a few things anyone can make a box mix cake taste like it was made from scratch!
Here’s how I make my almost homemade chocolate cake. I’m pretty sure you’ll have the ingredients in your kitchen. I usually have a box or two of cake mix, one yellow and one chocolate, and a couple of cans of frosting in my pantry; I like to stock up on them when they’re on sale.
What you’ll need:
1 Box Devil’s Food Cake Mix – or any type of chocolate – any brand will work
1 Cup Milk
1/3 Cup Butter, melted
5 Large Eggs
2 Tsp. Vanilla Extract
2 Tsp. Instant Espresso Powder
2 9″ Round Pans
1 Can Chocolate Frosting
Here’s what to do:
Heat oven to 350º
Grease the 2 pans
Substitute the water the box mix calls for with milk, and use melted butter instead of the oil
Use 5 eggs instead of however many the box mix calls for
Place the mix, milk, butter, and eggs in a bowl and mix on medium speed with electric mixer
Stir in vanilla extract and espresso powder
Pour equal amounts of batter into the 2 pans
Bake in oven for 25 minutes or until a tester comes out clean
Remove from oven and let cool about 10 minutes
Flip cakes onto a rack and cool completely
When cakes are completely cooled use a wire or sharp knife to level the tops and make them flat
Dust off any crumbs
Place 1 layer on cake plate, bottom side on the plate
Spread a thin layer of raspberry preserve on top to seal the crumbs
Spread a thin layer of raspberry preserve to the top of the second layer
Spread a layer of chocolate icing on the first layer
Flip the second layer over and place it on top of the first layer – your cake should be top sides together
Spread a thin layer of raspberry preserve on the top and sides of your cake – this seals in any crumbs
Frost the top and side of your cake
Garnish with fresh fruit or whatever you like before serving.
This cake is really great with a scoop of vanilla ice cream or a cold glass of milk!
Everyone loves Chocolate Chip Cookies, it’s been a staple at our house ever since I can remember. Of course everyone has their favorite recipe for chocolate chip cookies. I have to admit I’ve gone thru several over the years. But in recent years we’ve had to tweak our favorite recipe for my grandson Jett who is allergic to eggs, dairy, and nuts; all ingredients of the ever popular chocolate chip cookie. Of course the nut thing is the easiest one to deal with, just don’t add them to the cookie dough; the dairy and egg part proved a bit more challenging. After some trial and error and lots of reading, we finally came up with a recipe for Vegan Chocolate Chip Cookies! One that everyone can enjoy!
Most people think, myself included, think that it’s easy to convert favorite recipes into vegan recipes by simple substituting the allergens with vegan products or omitting those that you don’t have a substitute for. This usually works out well so long as you know exactly which items to omit or substitute; you have to remember some ingredients have hidden allergens meaning unless you’re super vigilant you might miss. In this case the chocolate chips, it has milk a dairy product!
So what exactly do you substitute or omit to make Vegan Chocolate Chip Cookies? In our case since Jett’s allergic to eggs, dairy, and nuts we must omit the nuts, that’s easy. Then we must substitute the diary (butter) and chocolate chips, then deal with the egg issue. Thankfully there are lots of vegan products that will work. We use Earth Balance Buttery Spread instead of butter and Enjoy Life Semi-Sweet Mini Chocolate Chips instead of the regular chocolate chips like Nestles.
As for the egg we decided to simply just omit it, it works fine. (If you feel like you must substitute the eggs you could try using 1/4 cup applesauce per egg or 1 Tbl ground fllax seed dissolved in 3 Tbs Water per egg.) But honestly for Vegan Chocolate Chip Cookies you can just omit the eggs, it works just fine.
So here is what you need for Vegan Chocolate Chip Cookies!
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2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Vegan Butter like Earth Balance Buttery Spread
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups Enjoy Life Semi-Sweet Mini Chocolate Chips
PREHEAT oven to 375° F.
Sift together flour, baking soda, and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Gradually beat in flour mixture. Stir in chips.
Drop by rounded tablespoon onto parchment or silicone mat covered cookie sheets.
BAKE for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
OMG! Christmas is in 3 days and you forgot to get gifts for co-workers, neighbors, or whoever! No worries, deep breathe and relax! Here are 6 last minute gifts that are easy and inexpensive to make. Best of all they’re yummy!
Here are 6 easy and inexpensive cookie mixes in a mason jar that can be put together in 5 minutes!
They will make great gifts for friends, neighbors, teachers, and the other folks on your list. Each jar costs about $5 to make, you can make extras for unexpected guests, they won’t go to waste you can always mix them up and bake some yummy cookies for yourself!
You can make the jars look more festive with colorful ribbon and tags. Add on a Christmas cookie cutter, red mini spatula, wire whisk, or other cookie making gadget.
To make them extra festive I used Christmas themed cupcake wrappers as lid covers. Or if you want something more special and homemade make some of my crocheted mason jar lids
. Click here
for the free pattern!
There are even free printable instruction tags for you to use!
Lemon Chip Cookies
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Triple Chocolate Cookies
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Chocolate Caramel Cookies
Click here for recipe & free printable recipe tag![spacer height=”-20px”]
Caramel Spice Cookies
Click here for recipe and free printable recipe tag!
Chocolate M&M Cookies
Peppermint M&M Cookies