Macaron pronunciation (with French chef)


by Anthony · Updated Jan 25, 2024 · 4 min read

Table of content

  1. Origins
  2. How to pronounce macaron?
  3. Ingredients
  4. Characteristics and taste
  5. Flavors and prices
Macarons or macaroons

Both are cookies. Both spelling similar. But so different in reality.

In this blog spot we decided to zoom into the difference between Macarons and Macaroons. You won't be able to mistake anymore !

  1. Origins

Macarons shells were first bring from Italy to France by the Chef of Catherine de Medicis, when she married the french King. Macaron is a french word, which comes from Italian word "Macaroni".

At the beginning, it was a dry cookie without filling.

Only when it arrived to France they started to upgrade macarons and became the "sandwich cookie" that we know today. So yes, Macarons are French!

Macaroon is an English derivation of the french word "Macaron". The most popular story of this treat is an American twist of french macaron.

Thanks to Indian imports in the 1800s, coconut became a hot item for bakers. It was quickly used to reinvent the original macaron recipe.

  1. How to pronounce macaron

I'm the French chef and founder of Pastreez. Since I was born in Paris, I can definitely help you on how to pronounce macaron like a real Parisian!

[MA-KA-ROON] has three syllables. the first syllable, [MA] is pronounced with a fully open mouth. The second syllable [KA] is the same thing: Wide open mouth to pronounce it.

The last syllable [RON] is pronounced with your mouth on the shape of an [O]. And remember to roll the "R" like a growl.

It goes the same way with macaroons pronunciation: [MA-KA-ROON]. But remember, macaroons are different than macarons!

  1. Ingredients

Meringue and Coconut based

Macarons are meringue based. Making macarons requires a lot of patience. A key step is called "macaronage", where almonds and sugar are carefully folded into the meringue. You can learn more on our Blog.

Macaroons are coconut based. They are quite simple to bake. Within 10-20 min you can have great macaroons.

Here is a great recipe we found online for you. You can also find some versions of it that require no baking.

  1. Characteristics and taste

Macarons and macaroon shell

Shells of macarons are delicate, eggshell-like crust with a delicious meringue inner texture. French macarons are not very crumbly :Easy and clean to eat !

If you make some, a quick tip would be to let them cool down for few hours before filling. It prevents cracks, and shells will be easily removable from your pan sheet.

At Pastreez, we use gluten free and dairy free ingredients. As a result our Macarons are healthier. They also last longer than the classic macarons. You can keep them up to ten days in or out of the fridge.

Macaroons are lumpy. They have a dense texture for a chewy feel. The taste is often crumbly and a bit messy to eat due to the coconut based ingredient. They can last up to 3 months if frozen.

  1. Flavors and prices

Macarons and coconut Macaroons flavors

There is a large variety of macarons flavors. We can fill them with cream, jam, and mix it up with pretty colors. These treats are really cute and that's a huge part of their success.

Macarons are known as expensive treats. About $2.50 each. As an example, Ladurée sells each macaron $2.75. We will write a post soon about Ladurée and its process.. You might be surprised!

Macaroons are a bit cheaper. But way more easy to make. You can find them with chocolate-dipped, lemon flavored or squared.

If you ever want to learn How to make macarons at home, join the Macaron Webinar. Our French chefs host this Online Macarons Class Live to help bakers around the world making these cookies at home.

We also share all the secret tips for best results. Join the Next Macaron Class Now.

PS: Redeem below $10 OFF the class. The offer expires in 24 hours.


  • Anthony

    Merci @Hannabeth! I’m so sorry for the grammar. I’m a French chef born and raised in Paris, I try my best in English! But I promise to improve my words :)

    @Veronica, for dye, powder is always best, because it does not mess up your recipe texture. But today, powder is hard to find.. Tiny bit of gel food coloring should work. You want to mix it at the “almond mix” step, before the meringue. More details on our French macaron recipe blog post!

    @Jezriel thank you! Sorry for the late comment reply. We’ll keep up for now :) I hope you had a great experience with your macarons.

  • Jezriel

    I am so excited to get my Macarons!! They look delicious and there’s so many flavors to choose from. I’ll keep you update!!

  • Hannabeth Kranenburg

    I loved your blog here regarding the history of Macarons! It was thought out, informative and the design layout was nicely done. However, you lost me a bit with translation (French to English grammar), and I found myself re-reading sentences to make sense of it (grammatically). I suggest having someone else – perhaps someone who is fully fluent in english, or someone with editorial experience- edit the rough drafts of your blog and write the final copies for you. In doing this I think you will catch a lot more [readers] attention than you already do with your fantastic macarons!

    Huge fan of your work, I have already downloaded the free copy of you macaron recepie and can not wait to give it a try!

  • Veronica

    Hi! I ’d like to know at what time I should color the mixes and what kind of dyes they use, whether they are in gel or paste

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