https://www.sethitow.com/categories/food/Recent content in Food on Seth ItowHugoen-usThu, 17 Apr 2014 16:32:00 -0800https://www.sethitow.com/posts/2014-macarons/Thu, 17 Apr 2014 16:32:00 -0800https://www.sethitow.com/posts/2014-macarons/<p>I&rsquo;ll start with a brief etymology. <em>Macaroon</em> and <em>Macaron</em> both come from the same Italian word <i>maccherone</i>. In modern vernacular, a macaroon is a coconut-based, dense, cake-y blob. A macaron is a meringue-based patty containing some sort of nut flour.</p> <p>Partly on a dare, partly out of curiosity, I made macarons following a <a href="http://allrecipes.com/recipe/macaron-french-macaroon/">recipe from AllRecipes</a>. I prefer to cook by mass using a food scale, or electronic mass balance. The recipe recommended this, and I whole-heartedly agree with their stance. Measuring powdered sugar by volume is imprecise. The general process is as follows:</p>