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Food Network Magazine. Misspelled Item on Cover---Really?

OK. I am not a journalist, nor is it my job to spell correctly. However, today I discovered that any credibility the FN could possibly ooze from me is gone. Take a look at the picture I've uploaded. FN is telling us how to make "macaroons"--yet, there is a photo of a "macaron". Who edits this garbage anyway???? Do the Scripps Powers-that-be really think people are maca-orons????? There is no "English" translation for that little French delight.."Macaron" does NOT translate into "Macaroon" for Americans. A "Macaroon" is a moist little cookie chock-full of coconut. I'm sorry if I may seem a bit overactive on this but hey..come on now.......Am a wrong here??? My apologies for the sideways photo, but I was unable to rotate on my computer--I'm no wiz at the computer!

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  1. In the US, macaroon and macaron are fairly interchangeable. Macaron, of course, would be more correct but it's Food Network, not Le Cordon Bleu. Not knocking the Food Network's magazine (I'm a subscriber!) but it's not exactly meant for serious foodies.

    4 Replies
    1. re: Hobbert

      I get that--but editors get paid for a job they need to do correctly. It's all about the wording:)

      1. re: jarona

        Well, that's the thing though. Macaron is more correct but not absolutely correct. I'm on your side with the wording but I can imagine my mom complaining in the opposite direction- "Can you believe they left an 'o' out of macaroon?! Crazy!"

      2. re: Hobbert

        I disagree. They are not interchangeable. there may be a lack of understanding of the difference, but there is still a difference.

        1. re: babette feasts

          Not really. They both derive from the Italian maccarone or macherrone. In current usage, both are technically correct. Macaron is emerging as the cake like sweet and macaroon as the coconut sweet but it's not set in stone. Language evolves, of course, and it might be set one day.

      3. Whoops! That's pretty amusing.

          1. I am quietly thrilled that someone is bothered by misspellings. From time to time, I have mentioned misspellings on CH and been soundly castigated by the "spelling doesn't matter since you can understand the content" crowd. Bravo to those who still believe literacy is important.

            6 Replies
            1. re: Sherri

              Many thanks Sherri. The fact that someone is editing that rag and getting paid a handsome salary to check spelling is driving me nuts. Furthermore, the spelling of "macaron" as "macaroon" will have some poor soul possibly going to France and actually asking for "Mac-a-roons" is sad. How do I know this? Last year at CDG Airport a fellow American was asking where the "Mac-a-roon" could be purchased. The airport employee had no idea what this person was speaking about until nosey me chimed in with "she means macaron"....and THAT is why the spelling should be correct!

              1. re: jarona

                If it bothers you so much, just don't think about it.

              2. re: Sherri

                So that makes 7 of us. We few, we rueful few, we band of spellers..... But St. Crispin's Day's not till autumn...

                1. re: Sherri

                  I'm a true spelling, grammar, and punctuation snob, but I have to admit I grew up calling them macaroons. Midwestern U.S. parentage, I guess.

                  But I'm glad I read this thread, because I've always wondered if they were the same thing and was too embarrassed to ask.

                  1. re: EWSflash

                    But did you grow up eating macarons and calling them macaroons, or did you grow up eating macaroons?

                    1. re: EWSflash

                      No one can know everything. But the grammar and spelling fanatics are interested in learning and knowing more things today than yesterday.

                  2. They are two entirely different cookies.

                    An older item from Chow on the subject:

                    I'd gladly sample any number of properly-baked macarons, but no matter how well made, will never eat a macaroon (I loathe coconut.)

                    2 Replies
                    1. re: mcsheridan

                      While I, on the other hand, would and could eat my fill with almondy/coconutty, sticky/gooey macaroons; but wouldn't consider noshing on a macaron. Vive la difference!

                      1. re: mcsheridan

                        Kindly ignore my previous statement, maybe...

                      2. While I refer to it as a macaron in English, the Phaidon's English translation of Ginette Mathiot's cookbook, I Know How to Cook, lists English version of the recipe as macaroons and macaron in the French title below it.

                        1. Both words come from French. Macaroon is the older borrowing, macaron newer. There is something of a convention that the 'oo' version applies to a coconut cookie, and 'o' to this relatively new Parisian almond sandwich. But that is just a convention, not something set in stone.

                          A discussion on the names from 2010

                          brief item from FN last year about the difference (and shared roots)

                          "1610s, "small sweet cake consisting largely of ground almonds," from French macaron (16c.), from dialectal Italian maccarone (see macaroni). French meaning said to have been invented 1552 by Rabelais. The -oon ending was conventional in 15c.-17c. English to add emphasis to borrowings of French nouns ending in stressed -on."

                          1. http://www.thenibble.com/reviews/main...
                            The History Of Macaroons
                            Created By Italian Monks, Refined By French Pâtissiers

                            1. "Chocolate-Hazelnut Macaroons
                              Recipe courtesy Elizabeth Falkner for Food Network Magazine

                              Read more at: http://www.foodnetwork.com/recipes/ch..."

                              2 Replies
                              1. re: paulj

                                A better macaron recipe from David Lebovitz--I use his basic recipe for my macaron and they are foolproof.

                                Chocolate Macarons

                                Makes about fifteen cookies

                                Adapted from The Sweet Life in Paris (Broadway) by David Lebovitz

                                Macaron Batter

                                1 cup (100 gr) powdered sugar
                                ½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
                                3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
                                2 large egg whites, at room temperature
                                5 tablespoons (65 gr) granulated sugar

                                Chocolate Filling
                                ½ cup (125 ml) heavy cream
                                2 teaspoons light corn syrup
                                4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
                                1 tablespoon (15 gr) butter, cut into small pieces

                                Prune Filling
                                15 medium prunes (pitted), about 5 ounces (150 gr) prunes
                                2½ ounces (70 gr) best-quality milk chocolate, finely chopped
                                2 tablespoons Armagnac

                                Preheat oven to 350º F (180º C).

                                Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

                                Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.

                                In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

                                Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).

                                Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

                                Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

                                To make the prune filling:

                                Cut the prunes into quarters and pour boiling water over them. Cover and let stand until the prunes are soft. Drain.

                                Squeeze most of the excess water from prunes and pass through a food mill or food processor.

                                Melt the milk chocolate and the Armagnac in a double boiler or microwave, stirring until smooth. Stir into the prune puree. Cool completely to room temperature (it will thicken when cool.)

                                To make the chocolate filling:

                                Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.



                                Spread a bit of batter on the inside of the macarons then sandwich them together. (You can pipe the filling it, but I prefer to spread it by hand; it’s more fun, I think.)

                                I also tend to overfill them so you may or may not use all the filling.

                                Let them stand at least one day before serving, to meld the flavors.

                                Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macarons soggy.

                                1. re: jarona

                                  Inside the cover does FNM continue to use the 'oo'? The recipe I link was from last year.

                              2. "At this point who cares?"
                                The Network is populated by 'friends of friends of friends'. Any notion an employee got a job at FN based on talent/education/experience is a myth. Hence GF's DDD etc etc etc.
                                How about some one working as a producer who a year ago was driving about town delivering legal documents to lawyers offices. Never set foot in a TV studio in their pretty thin tall blond 'good teeth' young life. But their sister's new BF knew some one at FN who tipped him off that a new producer job was coming up.
                                "Just tell them you know ..........".

                                  1. re: wincountrygirl

                                    In Sandra's case, it would be however it's spelled on the box she opened.

                                  2. I'm more bothered by your overuse of question marks than the spelling of a word on a magazine cover.

                                    2 Replies
                                    1. re: stilton


                                      1. re: stilton

                                        I am more disturbed that you were reading the magazine in the first place.......

                                      2. Wel yu no; az longe az u kan undurstend et Im ok wit it. ;-).