The article explores the differences between macaroons and macarons, highlighting the common misconception that macaroons are inferior. It details the author's recent experience making chocolate macaroons using a simple recipe involving cocoa, almond flour, and shredded coconut. The author appreciates the quality of Guittard's cocoa powder, which enhances the dessert's appeal. Despite the straightforward process of making the macaroons—pouring the ingredients into one bowl and baking—the author notes that the macaroons do not significantly change in appearance during baking, adding to their humble charm.
"Where the macaron is delicate and pretty and colorful, the macaroon is more commonly regarded as a booby prize, something you eat when you have no other dessert choices during Passover."
"The recipe for chocolate macaroons caught my attention because it called for cocoa, almond flour, and confectioner's sugar—three ingredients I was trying to use up before a move."
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