Did you know? Today is National Macaroon Day!
I’m not the best of cooks, so I had no idea what made a macaroon a macarron and like any good person would do, I looked it up in Wikipedia.

The word macaroon is applied to a variety of light, baked confections, described as either small cakes or meringue-like cookies depending on their consistency. The original macaroon was a “small sweet cake consisting largely of ground almonds” similar to Italian amaretti.

The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient.

Most recipes call for egg whites (usually whipped to stiff peaks), with ground or powdered nuts, generally almond or coconut. Almost all call for sugar. Macaroons are commonly baked on edible rice paper placed on a baking tray.

Here’s the directions for Farm Macaroons on the site allrecipes.com

This will make 48 cookies! Yum!

Ingredients:

* 4 egg whites
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1/8 teaspoon cream of tartar
* 1 1/4 cups white sugar
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 2 1/2 cups flaked coconut

Directions:

1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour cookie sheet.
2. In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar, and whip until stiff. Toss together flour, salt, and coconut in a separate bowl; fold into egg whites. Drop by heaping tablespoonfuls onto the prepared cookie sheet.
3. Bake 18 to 20 minutes in the preheated oven, or until slightly golden. Allow cookies to cool on the baking sheet for easy removal.

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