Posted on Apr 26, 2013 | 6 comments
Fervent Foodie is a contributing writer for the official Urbanspoon blog.
I have eaten both macaroons and macarons in my day, and though I’ve ordered both as maca-two-o’s-oons (despite their obvious disparities) not once has a server indicated that I was pronouncing the dainty dessert incorrectly. In fact, I believe they too pronounced the name wrong. Both of these similarly named confections start with meringue: egg whites and sugar whipped to glossy stiffness. That’s where the cookies reach the fork in the road, or the spatula in the peaks, if you will: the difference lies in the execution.
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