FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
MACAROON
Ward, Artemas. 1923. The Encyclopedia of Food. New York, Number Fifty, Union Square.
are of two chief kinds of the sweet biscuits known as "macaroons"-those made of almond meal and those of shredded coconut-both, if of the best quality, being blended with egg whites and sugar. They should be eaten as fresh as possible, and should be kept in a dry, moderately cool place, protected from the air.
are small cakes made from egg whites, sugar, and ground almonds or almond paste
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
is the striking resemblance that macaroon bears to macaroni pronounces it to be of the same origin. According to Spanish ideas, these macaroons (Almendiados,/i>) should be made principally of almonds; but, although almonds may, and probably did form the chief ingredient of the original macaroons, experience has taught confectioners to use other kernels for flavorings, with excellent effect.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a light cookie made with egg white, sugar, and usually ground almonds or coconut.
- ORIGIN from French macaron, from Italian maccarone
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
are small cakes made from egg whites, sugar, and ground almonds or almond paste.