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Are we referring to "macarons" as "macaroons" now?

From time to time, I'll see posters on chowhound searching for the best "macaroon" when what they're really looking for is the light, airy French cookie rather then a heavy coconut one. This NPR piece from today makes it seem as if the two words are interchangeable, even though to me, they refer to two wildly different desserts. Thoughts?


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  1. Yes, I've seen "macaroon" used referring to the light airy French cookie in legitimate publications as well as on forums like Chowhound and blogs. Personally, I find it very confusing.

    1. add me to the confused list. i don't understand how/why the double-o spelling became applicable to the French incarnation, but i wish people would keep them separate.

      i can usually figure out when a poster here on CH is actually asking about French macarons, but i ask for clarification if i'm not sure...particularly around Passover! ;)

      2 Replies
      1. re: goodhealthgourmet

        could it be the first example of misleading American "advertising"?
        apparently macarons are a very old French creation, copied by American ?pioneers who watered them down with coconut ... to reduce the cost! A first scam? .. To be sure no one can complain? " well you should check the spelling .. you bought a different product"

        1. re: hilaryb

          I'm finding your punctuation rather confusing. Are you quoting someone? Do you have some actual information about "macarons" being a "very old French creation"? Or are you just speculating?

          I don't think you need to attribute some nefarious motive to the existence of "macaroons." Variations on cookies made with eggwhites, sugar and nuts exist in various cultures and are often known by some linguistic variation of the word "macaroon," According to wikipedia, the French macaron is simply a fancy variation of a much older, simpler confection from which it derives the name, and it seems more likely that the American macaroon was developed independently from the same original confection, making it a cousin of the French macaron, not a bastardized offspring. http://en.wikipedia.org/wiki/Macaron

      2. I was confused as well, because they were describing the distinct French-style macarons, yet every single person interviewed (and the reporter) said "macaroon". Do these "trendy" shops selling the things encourage that pronunciation?

        1. Okay, I'm not sure I get it. According to the "Food Lover's Companion" 3rd edition, by Barrons, macaroon is the "small cookie classically made of almond paste and mixed with sugar & egg whites. And coconut can be substituted for almonds. Same dessert just different flavor. Like cheesecake, you can have different flavors, it's just still a cheesecake.

          A macaron is another italian word for a type of macaroni or malloreddus. (It refers you back and forth to the pasta glossary.)

          So, what's the question again?!!

          4 Replies
          1. re: Phurstluv

            The proper macaron, as I understand it (and as prepared by Europane in Pasadena, CA) is a confection of two baked wafers of meringue, filled with a paste of fruit or other yummy stuff such as chocolate or nuts. A macaroon is more commonly a moist cookie of shredded sweetend coconut. Both are delicious, which would certainly prevent me from doing violence to anyone who argued the primacy of one over the other, but the meringue macaron has the advantage of lightness, delicacy, and a wider range of flavors.

            1. re: Phurstluv

              it's not the same, though. the textures are completely different.

              i think it also depends on your experience/exposure. my first memories of macaroons (two o's) involve the denser, spongy, cakey, shredded-coconut laden ones out of a Manischewitz can for Passover. ick. turned me off to all macaroons for life.

              sooo different from the light & airy French meringue-style macarons (one o).

              1. re: Phurstluv

                Phurstluv, I think your book has misled you. Yes, a Macaroon and a Macaron will both be made of egg whites and sugar, but the methods are different and thus the result is different. To use your cheese cake analogy it is the difference between a baked cheese cake and one set in a fridge, different recipes, very different results.

                I don't think it is a matter of exposure, more likely ignorance on the part of he vendor/consumer.

                1. re: Phurstluv

                  Macarons in the first picture and macaroons in the second. Two totally different things.

                2. I think the American spelling has always been "macaroon" -- in fact, Merriam-Webster defines "macaroon" as "a small cookie composed chiefly of egg whites, sugar, and ground almonds or coconut" (which would apply to both kinds). The online version of M-W doesn't have "macaron" at all.

                  It's unfortunate, because as everybody else here has pointed out, delicate filled-sandwich macarons and sticky, dense macaroons are so different. I've occasionally seen people refer to macarons as "French macaroons." Maybe we could start a movement.

                  1 Reply
                  1. re: Pia

                    Pia - the recipes for almond macaroons and coconut macaroons use eggwhites and sugar. With both you get get a soft chewy cookie or cake. So the MW dictionary description really only describes Macaroons not true Macarons. The recipe for a Macaron is quite different with a lot more eggwhite and a different (meringue) technique, as Macaron is a French word it may not make it to a US dictionary.

                  2. As the owner of untold number of baking books, up until the current macaron craze, they were referred to as French macaroons. If the title was translated into French, the spelling changed to macaron. This is even true of the big black Pierre Herme pastry bible, La Patisserie de Pierre Herme. It has been the editorial standard for decades.

                    1 Reply
                    1. I had the "French" meringue version as a child, and they were called macaroons in my house, as we spoke English. No coconut for us. The word macaron is French for the English word macaroon. I guess the only difference is that the word macaroon in the US seems to signify the coconut-based variety, and the French macaron is a lighter meringue, ground almond-based, filled cookie. I will continue to think of macarons as macaroons, however, ignorant as that may seem.

                      The coconut version is a different cookie from the French version of meringue and filling, but the coconut is not the only version available in the US. I don't understand why macarons or macaroons, whichever you want to call them, and which have been in this country for decades in various forms, are suddenly a new hot European import, and deserve a name change, like they just landed on the planet. They are this year's cupcake, anyway, just trendy.

                      So, is the macaroon/macaron tossup just semantics, or something more sinister...

                      1. i asked grandnanny (who is seriously Quebecois) and with communication issues aside, she speaks as if they are the same word (macaroon vs macaron) and same thing; they can be coconut, or they can be almond.

                        i'd keep to that cheesecake analogy - i differentiate by specifying "poured" vs "baked".

                        4 Replies
                        1. re: dumpycactus

                          I've been thinking about this a bit and have decided to switch sides and jump on the macaroon bandwagon. Macaron is just the French word for macaroon. Insisting that people use the French word for these fancy little cookies strikes me as a bit snobbish. I think we should be calling them what they are, that is Parisian or Gerbet macaroons.

                          1. re: SnackHappy

                            Sorry SnackHappy, I have to disagree. Macaroon denotes the coconut cookie. Macaron is the sandwich cookie. They are quite different, and I have no issues using two separate names for the two to make sure I really understand what I am getting. If I want a macaroon and I get a macaron, I am going to unhappy.

                            I also have no problems using the french name for the cookie. There are plenty of examples of food items referred to by their original french name, without whiff of snobbery. I don't believe you have to have a translation for everything. For example, fois gras, petit fours, croissant, baguette, creme fraiche, mousse (as in chocolate), cornichons. All these words specify a certain product, and there is no real english word that is as specific. I expect something very specific of you give me a baguette. I have no idea what I'll get if I ask for a french bread roll, or whatever they use in North America as a translation.

                            Now I will grant you, I have gotten some very odd things that have been labelled "croissant" in North America. But that is the fault of the producer of the product. They need to be more precise about their language. In fact, I get quite irate when I get promised a croissant and get given some abomination that is vaguely croissant shaped.

                            I'n trying to imagine an english translation for kimchi. Smelly spicy asian sauerkraut? Chili picked vegetable? Just a pickle? It's easier to just say kimchi and explain only as needed. Or open the jar for them to sniff...

                            1. re: moh

                              "Macaroon denotes the coconut cookie. Macaron is the sandwich cookie. They are quite different,"

                              Quite right.


                              Anyone who orders a macaron is not going to get a macaroon. The funniest part, McDonald's in France sells macarons!

                              1. re: anonymouse1935

                                moh and anonymouse, please see my recent comments below about the larger picture. And add WSJ to the list of recent sources that missed opportunities to put the trend in perspective and clarify the nomenclature.

                        2. For now I would say, go ahead and use the French word, because ze macaron he is so much à la mode at ze momANH. But if it ever becomes an English word, its pronunciation will have to change. (That's how we got the word "macaroon" in the first place, like "cartoon", "balloon", "saloon", etc., all from French words ending in "-on" that didn't fit into English pronunciation patterns.) As it is now, we can't even pronounce it in the plural. How do you say, "I love macarons"? With a silent "s"? So chic! Or you pronounce the "s"? How gauche.

                          Sooner or later they'll be sold in 10 gallon plastic tubs at Sam's Club, labeled "individually-wrapped deluxe sandwich macaroons – made with real creme (may contain traces of nuts)".

                          1. It's unfortunate that Wikipedia is cited on this subject; its entries on macaron/macaroon have been held up for years as examples of Wikipedia's limitations. (I believe those entries improved lately, but Wiki's "Macaroon" _still_ claims French origins hundreds of years later than common French reference cookbooks have given for decades -- a typical problem with Wiki food entries.)

                            Not only is English word "macaroon" the exact translation of the French "macaron," mainstream recipes in both France and US were identical for most of their history. Today's word confusion is relatively recent, and reflects the emergence of a currently fashionable _filled_ "macaron" in parts of modern France, and the modern popularity of a coconut variation in the US. Here's a little more of the story.

                            Larousse Gastronomique in the classic 1961 translation authoritatively defines the standard French macaron (English translation "macaroon") as "a small round dry pastry made of almond paste, sugar and white of egg." (Seven recipes follow, crisp, flavored, or soft. None is sandwiched around anything, but that's an obvious and currently a fashionable use, just as cooked choux pastry can be filled to make cream puffs or éclairs.)

                            That's the traditional or "true" macaron / macaroon, in the US just as in France, according to the two most popular general US cookbooks (Fannie Farmer and Joy of Cooking) as of the 1960s (FF explicitly calls them "true" macaroons). Coconut variations were already popular then, and today they are common in the US, but they (like the sandwich form of "macaron" in France) are a variation, not the traditional form.

                            10 Replies
                              1. re: eatzalot

                                Although Pierre Desfontaines developed the sandwich Macaron for Laduree in the early part of the 20th century. It may not make Larousse because it is a commercial product from a single source. On their site is to "oo" on the English version and "o" on the French one, and it is tricky to say what it is in Japanese....!

                                1. re: PhilD

                                  Thanks PhilD. FWIW, I've encountered "macarons" and "macaroons" around the US and Europe for a good 40 years. The coconut variant of this biscuit ("cookie" in North American English only, of course) is not universal in the US, and has often been explicitly labeled "coconut macaroon." The sandwich variant is also far from universal in France. Although it gets a lot of current talk online, US fascination with the sandwich version is a phenomenon of recent years. Both are offshoots of the traditional macaron or macaroon, which have always been one and the same.

                                  I feel it's regrettable that so many recent discussions (including some of this thread, and a recent Chow "Story" on the word contrast -- and I won't belabor Wikipedia) fail to explain this simple situation, easy enough to find in many standard print sources (I named only a few of the ones I've checked) if you look beyond the fashion of the moment.

                                  1. re: eatzalot

                                    ....although we shouldn't ignore the fact that language and product names evolve. It is perfectly feasible for the words to evolve into different meanings especially if tied to a commercial product e.g. vacuum clean has become to hoover in many parts of the world, you google rather than say I will do a web search, and will use a biro not a ball point pen.

                                    1. re: PhilD

                                      Of course, PhilD. But the middle of a current fashion is hardly the vantage point from which to gauge its staying power, and the fashionable sense of "macaron" is comparatively very recent. In the US a few decades ago you could dub an unpopular car an "Edsel" and everyone understood you exactly; not today. I've seen intense US food fads come and go, from Sukiyaki (1965) to "pesto sauce" (1980) to Beef Wellington (late 1970s) to Prudhomme's "blackened" Cajun specialties turning up everywhere, to Alfredo "sauce," the very concept of which would make Alfredo de Lellio turn in his grave (since 1990s), to the very hippest restaurants displaying jars of multicolored sugar crystals for coffee (1970) or slathering raspberry puree over most meat and fish dishes (1985 or so). Some of these fads were mercifully brief.

                                      Also, plenty of Francophones today know traditional "macarons," just as many Anglophones know true "macaroons," including in the US. When people raise the name issue, as this thread and the recent Chow story did, omitting the larger picture (in favor of things like "macaroon is the coconut cookie, macaron is the sandwich cookie") only furthers the confusion.

                                      1. re: eatzalot

                                        The counter argument is that because it a current trend then the label is correct and appropriate, the history is interesting but is it relevant? If the trend fades it also becomes history, if not it sticks.

                                        I assume the cycle time for how names and terms enter/leave language has speeded up, back in the day it took a lot longer (do we thank The Wire for moving that into mainstream language?).

                                        1. re: PhilD

                                          exactly. as i've said before if you say "the dinner was terrific" i do not think you mean it terrified you, and when you tell me you watched the "sunset" i do not think you hold with the ptolemaic view of the universe

                                          1. re: thew

                                            PhilD, it was you who raised the topic of evolving language. My focus isn't history, it's current confusion and curiosity about the words macaron-macaroon, easily (but, it seems, rarely) explained via context. That the two words meant the same thing for most of their histories is just part of the story. Nothing's _wrong_ with using "macaron" in the current specialized sense. I just advocate _knowing_ that that sense is relatively novel, which is why different people are now understaning the word differently, unaware of any ambiguity. Just as "macaroon" doesn't automatically imply coconut. Surely more knowledge is better than less?

                                            Thus if you know the context, SnackHappy's "Parisian or Gerbet macaroons" is self-explanatory. Even unambiguous, unlike "macaron." People who know French cooking, including in the US, may reasonably perceive the traditional meaning if you write "macaron. " (Just as Americans can only perceive "beignet" to mean fried dough if they _don't_ know much about French cooking.)

                                            1. re: eatzalot

                                              Sounds like there are several comparisons here between *evolving* language (where the meaning is currently in flux) and *evolved* language (where the meaning has changed from what it was previously and is no longer in doubt). A key difference is that evolving language can still be accepted or rejected (not all evolving things make it), while evolved language has already been accepted.

                                2. re: eatzalot

                                  Yes, it's important to note that the sandwiched version of the macaron is not THE macaron/macaroon. It's just a recent, and the most fashionable, version of a very traditional kind of confection. For centuries macaroons have existed in France that look rather different from the Ladurée-style ones, i.e. les macarons de Nancy, d'Amiens, de Montmorillon... And in English, these are all called Nancy/Amiens/Montmorillon macaroOns. Macaroon simply being the English spelling of the French word macaron.

                                3. When I was a kid, there were 2 types of macaroons that put in the occasional appearance at my house: chewy coconut and chewy almond. Both were very dense, in a most delicious way. I didn't encounter the delicate French macaron until a visit to Alsace in 1980. (It wasn't a sandwich cookie, BTW.)

                                  16 Replies
                                  1. re: pikawicca

                                    The left photo is a macaron. The right is a macarOOn. Dissimilar in every way...

                                    1. re: menton1

                                      There are many, many other types of macaroons, all of which are referred to in french as "macaron". The gerbet or Parisian "macaron" is only one specific type of those. Coconut macaroons have the same origin as gerbet macaroons. They are all macaroons.

                                      Now, if English speakers want to define that specific confectionary as a "macaron", I guess the zeitgeist will decide. AFAIC and for the time being, the English translation of "macaron" is macaroon, no matter what its recipe.

                                      1. re: SnackHappy

                                        Trying to differentiate between macaroon and macaron is a bit like trying separate the use of 'chili' from 'chile', or 'BBQ' from 'grill'.

                                        1. re: SnackHappy

                                          SnackHappy, you're absolutely right, of course. Despite frequent explanations of these basic facts (including in this thread), readers like "menton1" above don't seem to "get" it. Perceiving the gerbet macaron as the entirety of what "macaron" means is like perceiving that "beignet" means mainly fried dough (a New Orleans offshoot sense of the common French food word; plenty of Americans actually do know a little about French cooking and therefore know the much more widespread sense of "beignet").

                                          What you're seeing is people picking up a new word but not perceiving that the situation is more complex, that they've encountered a fashionable offshoot usage of a well-established and widely-used word, but rather that the version they picked up is the word's total significance. That perception is what creates ambiguity. (Just as the person who started this thread didn't appear to know that "macaroon" in the US doesn't always imply coconut; coconut macaroons are popular in the US and may be the only flavor a person has seen, but they're far from being the only type of "macaroon" in US cooking.)

                                          1. re: eatzalot

                                            What I recommend, eatzalot, since of course you "get it" , is that you go to Paris, and serve a patron that asks for "macarons" the ones on the RIGHT in my photos above. Maybe after their reaction, you might no longer "get it" so assuredly...

                                            It matters little what the similarities of the ingredients are, these 2 pastries are decidedly different in every way.

                                            1. re: menton1

                                              No one is arguing that the 2 pastries that you show aren't different. The core issue in this thread is nomenclature. Should macaron be reserved for the one on the left, and macaroon for the one on the right, or does it really matter? And if you reserve macaroon for the coconut version, does (macaron) the almond version have to be a sandwich?

                                              A 1976 dictionary defines macaroon as: "A chewy cookie made with sugar, egg whites, and almond paste or coconut [Fr. macaron < dial. Ital.maccarone]"

                                              1. re: menton1

                                                I have a friend who has lived her whole life in the Paris suburbs. When we visited her last spring, we came back from a day in the city with a box of Pierre Hermé macaroons (yeah that's what I wrote) as a gift for her and her husband's hospitality. When she opened the box, she asked us what they were. She'd never seen macaroons like those before. She said they were very different from the ones she grew up with.

                                                This was more her idea of a macaroon or "macaron" or whatever.


                                                Of course, she's in no way a foodie. She's not up on the current trends. She doesn't even like Paris that much.

                                                I'm certain most Parisians and a lot French people are quite familiar with gerbet macaroons. I know a lot of them are crazy for them, or at least have been at one point. Parisians can be so trendy and fickle.

                                                Nonetheless, that doesn't mean that the picture you posted is what every French person expects when offered a macaroon. Like I said before, macaroons in France come in many different forms and although the gerbet macaroon may be iconic to foreign and even some French foodies. It's not every French person's idea of a macaroon.

                                                That being said, that's not really what this discussion is about. I think we've moved beyond that. The question is more should the English word for a gerbet or Parisian macaroon be "macaron"? And if that were the case, what of all the other French confections that are also called "macaron"? What do we do with those?

                                                1. re: SnackHappy

                                                  Au contraire, snackhappy. The picture on the left is what EVERY french person expects when ordering a macaron.

                                                  Give ém the one on the right and you'll have a mini 1789.

                                                  1. re: menton1

                                                    I take it then, that you've personnally spoken with every French citizen and that none of them have ever heard of any of these:

                                                    Macarons de Nancy: http://4.bp.blogspot.com/_WxeUwuCN-H8...

                                                    Macarons de Boulay: http://blog.femmeactuelle.fr/Upload/U...

                                                    Macarons de St-Jean-de-Luz: http://2.bp.blogspot.com/_WxeUwuCN-H8...

                                                    Macarons de St-Émilion: http://farm3.static.flickr.com/2063/1...

                                                    Macarons de Montmorillon: http://www.tourisme-montmorillon.fr/i...

                                                    Macarons de Cormery: http://media.achat-ville.com/uploads/...

                                                    Macarons de Joyeuse: http://www.pommedambre.com/media/cata...

                                                    ...And there's a lot more where those came from.

                                                    These are all French macaroons, and to many French people they are what a macaroon is supposed to be.

                                                    I'm also certain that a great number of French would recognise the cookie in your second picture as a "macaron".

                                                    1. re: SnackHappy

                                                      Sure, there's many variations of macarons in France, commendable link research, snackhappy. However, these variations are NOT in a normal Frenchperson's stream of consciousness when the word "macaron" comes up.




                                                      So, you may be "technically correct", but "Practically incorrect", snack.

                                                      1. re: menton1

                                                        There is nothing in either of those articles that supports your arguement.

                                                        1. re: SnackHappy

                                                          ...then you failed to read them or comprehend them...

                                                          1. re: menton1

                                                            The first paragraph of thenibbler article (the 2nd link) states: “Macaroon” means different things to different people, as you’ll read in this article. To some, it’s a big ball of coconut, to others, a delicate, airy meringue.

                                                            And then later says: But, have you gotten French macaroons, Italian macaroons, or that tasty hybrid, coconut macaroons?

                                                            Seems to say exactly what SnackHappy has been saying, that both the cookies in your pictures can be called macarOOns.

                                                            Looks like you're the one who failed to comprehend the article

                                                            1. re: menton1

                                                              SnackHappy wins....better username.

                                                        2. re: SnackHappy

                                                          What you're seeing of course, SnackHappy (and anyone else who's interested), is a human phenomenon, people who learned and maybe truly only ever saw one narrow sense of a word, who then defend that familiar intuition against the unfamiliar but wider reality outside their "stream of consciousness" (good phrase). Often they're willing to genuinely question their current notions, but online I see many who instead will look anywhere they can for sources to buttress, rather than examine, an existing notion.

                                                          One side effect is that the word's user UNconsciously conveys something about their own exposure to the word. When someone insists on the narrow fashionable (and historically rather unusual) sense of "macaron" it tells me not just that this is the sole version the person learned, but also something about the time and context in which they learned it. In the US, few people who knew the word "macaron" more than a few years ago understood it as a gerbet macaron, and none with much exposure to French cooking or cookbooks. Out of a much larger collection, about 100 or 150 of my cookbooks deal with French cooking (in English or French), from recent to classic, and though I did get one recent book, about the colorful sandwich macarons (beautiful pictures!), every standard established French cookbook I've checked, recent or classic, mentions macarons, often in great detail, and cites the gerbet as a novelty variation if it mentions it at all. The Larousse Gastronomique doesn't even mention them as of its 2001 edition and, like other authoritative French sources that are bilingual, gives "macaroon" as simply the English equivalent of "macaron" (along with recipes). And yet people will argue ...

                                              2. re: menton1

                                                The first and only time I tried making the ones on the left, I called them %$#@!!. The ones on the right, which come our perfectly every time, I call delicious. But I will try again with the macarons.

                                            2. To really confuse everything, Bibou restaurant in Philadelphia, a Beard nominee for best new restaurant, is a very french bistro and serves macarOOns as a mignardaise and the wonderful crisp cookie from Amien in Picardy is called the Amien macarOOn.

                                              1. I don't have much to add, other than threads like this are why I love the CH community. I readily admit that I am far from an expert on most everything -- though my friends might tell you I act otherwise <grin>.

                                                That being said, when I clicked on this thread it was with a certain puffed-up haughtiness and the thought that, "Of course there is a difference! Who could possibly think of macarons and macaroons are the same thing! Macarons cannot be thought of as anything other than the beautiful sandwich cookies I moan over every time I'm in Paris. Snort!"

                                                Cut to ...

                                                Me spending over an hour reading various online articles on how to make them ... then going to Amazon and adding Pierre Herme's "Macaron" to my wishlist for Christmas (after debating with my wife if anyone would actually spend $120 on a book written in a language of which I have only a grade-school level's command) ... then ransacking my cupboards and pantry to see if there are any ingredients I do not have for my attempt later today to make these ...

                                                Cut to ...

                                                Me clicking through my tabs and realizing this thread was why I was on such a hunt, and then me reading the entirety of said thread.

                                                Cut to ...

                                                A much more chastened and humbled, yet more knowledgeable me. It has been incredibly fulfilling reading the back-and-forth, learning about the etymology of "Macaroon" and "Macaron", as well as the general role language plays in our shared understanding of the culinary world around us.

                                                In a short amount of time I've been humbled, started a quest to learn how and attempt to make Parisian (nee Gerbet) Macaroons, absolutely destroyed my poor kitchen cupboards and harrassed my amazingly beautiful and patient wife, added an item to my Christmas list, and then posted this.

                                                Thanks CH!

                                                1. The French food blog Chocolate and Zucchini has a number of macaron entries

                                                  "I thought it was time to dispell a common misconception: the delicate confection, made of two rounds of shiny and smooth almond meringue sandwiched together by a creamy filling, is not the only type of French macaron one can enjoy."

                                                  Clotilde goes on to give a bit of history (the light sandwich dates back only to about 1900), and describes an older style, Macarons d'Amiens, as an almond version of the coconut macaroon.

                                                  has cornmeal

                                                  is a coconut version, with a French name of Rochers à la Noix de Coco

                                                  1. IMO: Macaron(s) are overhyped and not very yummy. I keep on making them in hopes that I will experience the macaron mysterious g-spot. So far. Meh.

                                                    Just had to get that out.

                                                    2 Replies
                                                    1. re: Sal Vanilla

                                                      Have you tried the ones from Pierre Herme? :) (BTW, the dog is VERY cute, Sal V)

                                                      1. re: menton1

                                                        I have not. I went to his site. Why are his to die for? Curiosity is piqued. I never give up on the chance of falling in love with a cookie.

                                                        And I will pass on the compliment. She is not the least conceited.

                                                    2. I always thought it was -roons. I remembered that term from reading A Doll House.

                                                      1. I ate macaroons as a child. I have never had a macaron. I think this question is one of Francophilia rather than linguistics. I speak English, therefore I have duck, not canard; lamb, not agneau; and macaroons rather than macaron.

                                                        If you want to be linguistically pure, use the Italian word, since the English and French words are both from that anyway.