French Macaron Baking Adventures, Part 17: Macaroons vs. Macarons

By Lisa Maliga, copyright 2017

macaronmacaroon

Before I decided on the title of my macaron baking book, I posted a couple of working titles on a writers’ group to get some input. In both examples, I used the word macaron. An English romance author informed me that the word was misspelled.  Other authors came to my defense and said that the topic I was writing about was indeed spelled with one o, not two.

Macaron is spelled correctly. Also, as it’s French, it’s pronounced mah-kah-ron. Whenever I see it with a double o, I think of the coconut cookies. I like coconut macaroons, but they’re a completely different cookie.

How? Here are some differences:

Coconut macaroons contain shredded coconut as a main ingredient.

Macarons are usually made with finely ground nuts, almond being the most commonly used.

Coconut macaroons can be plopped, scooped, or shaped with one’s hands.

Macarons require piping so they’re nice and round and the same size.

Egg whites for coconut macarons are only required to be room temperature.

Egg whites should be “aged” for about two days for French macarons as this helps get rid of moisture and makes them easier to whip.

Coconut macaroons don’t require almond flour or any type of sifting.

Almond flour should be sifted at least 3 times for smooth, shiny macaron shells.

Egg whites for coconut macaroons are only whipped to soft peak—this takes about 3 or 4 minutes.

Macarons require egg whites to reach stiff peaks—a process that takes about 10 minutes.

Coconut macaroons can go right into the oven as soon as they’re put on a cookie sheet.

Macarons need to rest after being piped. This takes anywhere from 20 minutes to 2 hours.

Coconut macaroons can be eaten right out of the oven.

Macarons taste better the next day after the filling has melded with the shells.

Coconut macaroons cost about $3 per dozen.

Macarons can cost up to $3 each.

Coconut macaroons come in only a few flavors and colors.

Macarons come in an array of flavors and colors.

mangomacarons2
Mango Macarons
acaimacaronsgroup
Acai Macarons

Want to learn how to bake macarons? Read my book Baking French Macarons: A Beginner’s GuideAvailable in eBook [free with a Kindle Unlimited subscription] and paperback formats.

Baking_French_Macarons_A_Beginners_Guide_3da

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brown sugar shredded coconut organic virgin coconut oil for sugar scrub recipe

Don’t Eat the Sugar Scrub Recipe

By Lisa Maliga copyright 2015-2016

brown sugar shredded coconut organic virgin coconut oil for sugar scrub recipe
Don’t Eat the Sugar Scrub has only 3 ingredients!

Sugar scrubs are great for exfoliating and leaving your skin smoother and a lot more moisturized–especially in cooler and drier weather. This recipe is so simple to make and the trio of ingredients can be found in your grocery store or natural food market. I’m a big believer in high quality ingredients so I’ve included links that lead to the main websites for each of the three ingredients. These are only suggested places to find them. You may prefer other brands or already have them in your pantry. 

[Click photos to enlarge]

Don’t Eat the Sugar Scrub is good for facial use, on your body and feet, and it makes an awesome lip scrub. Please try not to eat too much of this as it’s very sweet! Ask me how I know this! 🙂

If using a sugar scrub in the bathtub or shower, be aware that it can become slippery after you rinse off the sugar scrub.

don't eat the sugar scrub recipe

Don’t Eat the Sugar Scrub Recipe

Ingredients:

1 cup organic brown sugar https://www.floridacrystals.com/Products.aspx?id=1

1/2 cup organic virgin coconut oil https://store.nutiva.com/coconut-oil

2 tablespoons shredded coconut [unsweetened] http://www.bobsredmill.com/shredded-coconut.html

Equipment:

2-ounce measuring cup

Measuring spoon

Wooden spoon

Plastic or glass container for storage

Prep time:

5 minutes

Yield:

Approx. 11 ounces

Instructions:

Pour the brown sugar into the measuring cup. Then add the virgin coconut oil. Mix well and add the shredded coconut. Once mixed, scoop into your container. Make sure the container is tightly closed.

don't eat the sugar scrub with spoon
Don’t Eat the Sugar Scrub

The look and texture will resemble wet sand.

Some variations may include: half brown/half white sugar, coconut sugar, demerara sugar [which has larger sugar grains that may scratch very sensitive skin]. Please note that the shredded coconut may too rough for sensitive skin although the amount included is far less than the other ingredients. You can also add half the amount of shredded coconut.

While this can be used on your body, exercise caution when applying to the face as it might be too rough for some people. Do a patch test, if in doubt. Also, apply to clean, damp skin.

About the Shelf Life:

don't eat the sugar scrub with spoon
Small plastic spoon

When I was running my former company, everythingshea.com, I didn’t sell sugar scrubs from my website, but I made them for a few wholesale accounts. One of the clients asked me about the shelf life. I was straightforward about it as I didn’t use preservatives back then and I still don’t! I can’t guarantee a scrub will have a one year shelf life, even though I have made some that have lasted longer than that because I made large quantities or else I didn’t use them that much. 

If you don’t use this recipe right away, here are some ways to extend the shelf life. Between uses, make sure the lid is always tightly shut. Keep it away from water when using at the sink or in your shower or tub. Apply with dry fingers. If concerned about spoilage, apply with a spoon, wooden craft stick or cosmetic spatula, if possible. Store in a cool, dry place. If you don’t plan to use it a lot, you can refrigerate the sugar scrub.

Thank you for reading this and let me know if you make it and how you like it! Don’t hesitate to share this easy-to-make recipe and please Don’t Eat the Sugar Scrub! 🙂

For a whipped sugar scrub recipe, check out my latest eBook Nilotica [East African] Shea Body Butter Recipes [The Whipped Shea Butter Series], Book 1.

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