Growing up, a ‘macaroon’ was either a chunk of a cookie loaded with coconut or a tough sugary meringue cookie with bits of cashew nuts and almonds. Either ways it was always a ‘cookie’.
Well, all that changed when I was introduced to the world of French Macarons (pronounced mah-kah-RONES) by a friend. Much lighter and delicate, these are like little pastry sandwiches and not exactly cookies, like they get referred to as at times. The filling can range anywhere from being really simple with a sweetened mascarpone creame or even the very tropical passion fruit-mango-coconut cream. More than just treats these are like a bite sized symphony (of flavors) in your mouth.
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