A few years ago, I walked into a bakery in northeastern Indiana and spotted a display of colorful macarons. I immediately purchased six of these pretty cookies (don’t judge–they’re small!), and decided I’d try to make them myself. If I could make macaroons, I certainly could make macarons, right?
What I didn’t know was how different these cookies could be. It took me five attempts to get these right—should have consulted this how-to first. That’s when I decided to do a little research on the difference between the two, because that extra “o” causes a lot of confusion (and can mean a lot more work in the kitchen).
The French Macaron
The macaron (pronounced mac-a-rohn) was made famous by the French, though they take their name from the Italian word maccarone, or meringue. These cookies are easy to spot in any bakery case: They look like beautifully elegant Oreo cookies. Macarons, however, are light and delicate. They’re made by combining almond flour and meringue for a deliciously chewy texture. These shells are then sandwiched together with a filling like buttercream, ganache (like these tasty chocolate pistachio macarons) or jam. Food colorings and extra flavors give these cookies extra flair (like these delicious hazelnut macarons).
The American Macaroon
The macaroon (pronounced mack-a-roon) gets its name from the Italian word ammaccare, which means “to crush,” but this creation is as American as can be. Shredded coconut cookies are served plain, packed with extra ingredients (think lemon or chocolate candies) or dipped in chocolate. Macaroons are made by whipping egg whites and sugar into a meringue and adding coconut (try toasting it first for extra flavor). Spooned onto a cookie sheet and baked, these cookies are delicious and chewy.
As you can tell, that extra “o” makes a big difference. Keep in mind that many folks pronounce both these treats the Americanized way (no judging on my end!), so I like to ask if they mean the coconut cookie or the fancy French sandwich cookie, and then share what I’ve learned about the difference between the two.
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Palmiers
It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Rum Raisin Creme Brulee
Inspired by a favorite ice cream flavor, I created this make-ahead recipe to free up some time in the kitchen. You can also serve this as a custard if you choose to not caramelize the top. —Eleanor Froehlich, Rochester, Michigan
Springtime Beignets & Berries
I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado
Tart & Tangy Lemon Tart
Our family adores lemon desserts. I often make this cheery tart for brunch. For extra-special events, I bake it in my heart-shaped tart pan. —Joyce Moynihan, Lakeville, Minnesota
Pressure Cooker Maple Creme Brulee
The pressure cooker is the perfect cooking vessel for the classic dessert creme brulee. The crunchy brown sugar topping in this recipe is wonderful, and the custard is smooth and creamy.—Taste of Home Test Kitchen
Lemony Walnut-Raisin Galette
This flaky, buttery pastry dessert has a filling of fruit, walnuts, coconut and cinnamon. There's a lot to love! For even more appeal, dollop sweetened whipped cream on top of each serving. —Ellen Kozak, Milwaukee, Wisconsin
Hazelnut Macarons
You don’t have to be an expert in French cooking to whip up these sandwich cookies. The crisp, chewy macarons take attention to detail, but they’re not hard to make—and they’re simply a delight, both for personal snacking and giving as gifts!
—Taste of Home Test Kitchen
Cranberry Creme Brulee
Dress up classic creme brulee with an easy-to-make cranberry sauce. The sweet-tart sauce compliments the rich, creamy custard. —Taste of Home Test Kitchen
Meringue Kisses
There's a nice chocolaty surprise inside these sweet kisses. They're my husband's top choice each Christmas.—Tami Henke, Lockport, Illinois
Strawberry Creme Crepes
I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. —Debra Latta, Port Matilda, Pennsylvania
Almond Pear Tart
I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. —Sherry LaMay, Capitan, New Mexico
Vanilla Cream Fruit Tart
It's well worth the effort to whip up this creamy tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. —Susan Terzakis, Andover, Massachusetts
Burgundy Pears
These warm spiced pears elevate slow cooking to a new level of elegance, yet they're incredibly easy to make. Your friends won't believe this fancy-looking dessert came from a slow cooker. —Elizabeth Hanes, Peralta, New Mexico
Baba au Rhum Cakes
Dry and candied fruit stud this baba au rhum. The rum is subtle, so it is suitable as a dessert or on a brunch buffet. —Diane Halferty, Tucson, Arizona
Hot Cocoa Souffle
A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious souffle. It was so easy—and absolutely delicious. —Joan Hallford, North Richland Hills, Texas
Chocolate Truffles
You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. —Darlene Wiese-Appleby, Creston, Ohio
Strawberry Banana Crepes
My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. The sweet sensations are as fast to make as they are fabulous. You can cook the crepes the night before, refrigerate them with waxed paper in between, then fill and top them in the morning.
—Shelly Soule
Las Vegas, Nevada
Pistachio Chocolate Macarons
Traditional macarons are confections made with egg whites, sugar and almonds. Our Test Kitchen's version calls for pistachios and features a luscious chocolate filling. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
French Christmas Cookies
These moist treats will have everyone reaching for more. Folks tell me they enjoy these French Christmas cookies. In fact, the batches I make ahead for my family and store in the freezer until Christmas seem to mysteriously disappear each year—even though the chocolate topping I put on before serving hasn't been added yet! —Judy Wilder, Mankato, Minnesota
French Lemon-Apricot Tart
If you like the tang of citrus, you’ll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. —Peggy Lunde, Costa Mesa, California
Mocha Yule Log
This eye-catching dessert is guaranteed to delight holiday dinner guests. Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. For a festive touch, I garnish the log with marzipan holly leaves and berries.
—Jenny Hughson, Mitchell, Nebraska
Rustic Caramel Apple Tart
Like an apple pie without the pan, this scrumptious tart has a crispy crust that cuts nicely and a yummy caramel topping. —Betty Fulks, Onia, Arkansas
Heart's Delight Eclair
This lovely and luscious treat is rumored to have been the favorite dessert of European royalty long ago. I know that it's won the hearts of everyone I've ever made it for. Enjoy! —Lorene Milligan, Chemainus, British Columbia
Surprise Meringues
These crisp, delicate cookies are light as a feather. Mini chocolate chips and chopped nuts are a delightful and yummy surprise in every bite. Mom knows this fun dessert is a fitting finale to a big meal. —Gloria Grant, Sterling, Illinois
Hazelnut Chocolate Mousse
I love chocolate and this is so quick and easy to make that I can surprise my family anytime of the year. Feel free to add toppings of your choice. —Karla Krohn, Madison, Wisconsin
Chocolate-Hazelnut Banana Crepes
Here is a simple and delicious treat featuring a thin, tender crepe stuffed with a creamy chocolate-hazelnut spread and bananas lightly sauteed in brown sugar and butter. It tastes elegant but takes so little effort. —Cathy Hall, Lyndhurst, Virginia
French Crescent Rolls
Whenever we have rolls and coffee after church, these come along with me. Here on the high plains, we've been raising cattle, wheat and daughters for 30 years. Our two oldest are grown, and our youngest just began college. —Betty Ann Wolery, Joplin, Montana
Banana Cream Eclairs
To surprise my banana-loving family, I made this dessert for a reunion, where it stood out among the usual fare. These special treats are something to look at and mouthwatering delicious. —Ruby Williams, Bogalusa, Louisiana
Meringue Snowballs In Custard
My family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. —Tonya Burkhard, Palm Coast, Florida
Lemon Meringue Angel Cake
I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
Banana Crepes
I like to serve this impressive treat at parties. The pleasant banana-orange flavor makes it wonderful for dinner or brunch. —Freda Becker, Garrettsville, Ohio
Sweet Corn Creme Brulee
The starch in corn acts as a natural thickener for this dessert and adds an extra sweetness. The caramelized sugar crust and fruit garnish make for a lovely presentation.—Maryanne Jensen-Gowan, Pelham, New Hampshire
Pumpkin Charlotte
My mother-in-law gave me this recipe a while back and I just love it! I make it for my husband and his friends during hunting season and it's a big hit. —Lorelle Edgcomb, Granville, Illinois
Banana Souffle
This pretty, golden-topped puff is so easy to whip up, but looks like you really fussed. Lightly laced with rum, the moist, tender, banana-rich souffle makes that perfect “little something” to wrap up any holiday dinner. —Crystal Jo Bruns, Iliff, Colorado
Elegant White Chocolate Mousse
Simply elegant is a fitting description for this smooth treat. Whipped cream teams up with white chocolate to make this easy recipe extra special. —Laurinda Johnston, Belchertown, Massachusetts
Pancetta, Pear & Pecan Puffs
I was recently at a wedding reception where the menu was all small bites. Here’s my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. —Arlene Erlbach, Morton Grove, Illinois
Hazelnut Pots de Creme
White chocolate and toasted ground hazelnuts make a heavenly combination in this rich, silky custard. Guests are sure to rave over the elegant individual treats served in ramekins. —Elise Lalor, Issaquah, Washington
Pumpkin Crepes with Mascarpone Custard
For brilliant breakfast or dessert crepes, I tweaked my grandmother's recipe. If you want a little crunch, stir in some toffee and chocolate bits or nuts. —Kristin Weglarz, Bremerton, Washington
French Noisette Cups
The word “noisette” is French for hazelnut, and these delightful tassie-style treats have a yummy toasted nut flavor in a golden and delicious pastry. —Marie Rizzio, Interlochen, Michigan
Pistachio Palmiers
My family loves palmiers from the bakery, so I created my own recipe. These have a Mideastern twist with the addition of rosewater, honey and a touch of cardamom. They are light and crisp, and a special treat for the holidays. —Deborah Hinojosa, Saratoga, California
Tangerine Tuiles with Candied Cranberries
Delicate cookie cups create delightful serving bowls for the creamy tangerine mousse. The cranberry syrup makes a delectable garnish. —Jessie Sarrazin, Livingston, Montana
Faux Profiteroles with Warm Caramel Sauce
Croissants are a super quick stand-in for cream puffs in this luscious treat. The from-scratch caramel sauce couldn’t be easier to make and it’s irresistible with butter pecan ice cream. —Taste of Home Test Kitchen