Italian Macaroons vs. French Macarons - which should you buy? (2024)

FAQs

Italian Macaroons vs. French Macarons - which should you buy? ›

Overall, both French and Italian macarons are delicious, but the choice between the two will ultimately come down to personal preference. Some people prefer the delicate, smooth texture of French macarons, while others prefer the slightly denser, chewy texture of Italian macarons.

French macarons are softer with chewy shells and more subtly sweet taste, giving you more of that distinct almond flavour. Whereas Italian macarons are more crisp, even powdery at times and have a more pronounced sweet taste.

The French macaron is pillowy and slightly crunchy, whereas the Italian Macaroon Amaretti, when made true to tradition contain a lot more almond flour, about 50% per macaroon, making it a deliciously dense and chewy treat with the added benefits of more nutrients and protein because of the high almond content.

No matter which cookie is your favorite, both macarons and macaroons are delicious in their own way. Macarons are camera-ready thanks to their attractive colors and even sizing, but what macaroons lack in appearance, they make up for in taste.

If your macaron batter is overmixed this will also cause your shells to crack. To recap: if your shells keep cracking, the four main things you can try are - mix the batter less, dry the shells for longer before baking, and bake the macaron shells at a lower temperature, undecorated, for longer.

The key to a good macaron is a good meringue, with smooth, shiny, stiff peaks. You can tell it's done when you can flip the bowl upside down and nothing comes out. The peak will be stiff yet still droop slightly. Start with aged or fresh egg whites and whip them on medium for a few minutes until bubbles form.

Once cooled, the shells are filled with a buttercream or ganache filling. Why do macarons seem to be so expensive? Macarons are typically more expensive than other baked goods due to their labor-intensive preparation, high-quality ingredients, and delicate nature.

While French pastries are known for their complex and precise techniques, sweet or savoury Italian pastries often focus on simple yet high-quality ingredients that are combined using years of experience and family recipes.

Did macarons come from France or Italy? ›

Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, French queen Catherine de' Medici's Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying Henry II of France.

Macarons or Macaroons

Although they share similar names, these two delectable cookies are anything but the same. You might call these sweet treats sisters as their names originate from the same wordmaccherone, an Italian word that means fine paste.

Overall, both French and Italian macarons are delicious, but the choice between the two will ultimately come down to personal preference. Some people prefer the delicate, smooth texture of French macarons, while others prefer the slightly denser, chewy texture of Italian macarons.

Are French macarons good? Macarons are delicious. It is one of the most popular French dessert, and it's specific taste and shape makes it perfect for special occasions.

Macarons last for 7 days at ambient temperature and for up to 7 weeks in the fridge, so they do have quite a good shelf life. However, when storing them at ambient temperature, it is probably best to keep them in an airtight plastic container, to keep as much air out as possible so that they don't dry out.

Macarons offer a unique combination of textures and flavors, are visually stunning, and are associated with luxury and elegance. Their unique preparation process makes macarons a truly special dessert, which explains why some people consider them the best dessert.

There are a few methods for making macarons including Italian, French, and Swiss. Swiss isn't as common (I've never made them that way), but Italian macarons are pretty popular. The process is a little more involved than the French method, but the results are considered more reliable.