I am looking forward to Macaroon Day on May 31 – not to be confused with Macaron Day which is March 20.
What is the difference? Macaroons are super sweet, are easy to make, can be made by the home baker, and are not expensive. Macarons are super sweet, are difficult to make, are found in snooty French bakeries patisseries, and are expensive. I like them both.
The Macaroon, a flourless cookie. Traditional macaroons are made with flour ground from almonds and leavened egg whites. It is believed that macaroons originated in Italy. In 1533, macaroon cookies were brought to France by Italian monks and nuns. Two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, baked and sold the cookies in order to pay for their housing. They became known as the “Macaroon Sisters,” and their cookies became famous throughout Europe. Credit: Oddlovescompany
A macaron is a classic French cookie. The soft, crunchy, delicate shell is made from almond flour, sugar and egg whites, and sandwiches a smooth layer of creamy ganache. Credit: macaron day
This is about the easiest Macaroon recipe I know:
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 (14 oz.) package (5 1/3 cups) flaked coconut
Heat oven to 350 degrees. Line a baking sheet with parchment paper. Mix milk and coconut together. Drop by spoonfuls onto the baking sheet. They will set and begin to brown in about 10 minutes. Check them early so they do not burn. Dip the bottoms of the cookies into melted chocolate.
No tattoos this Tuesday, just this little cartoon explanation.
Gunsmoke and Knitting 