macaroon

[ mak-uh-roon ]

/ ˌmæk əˈrun /

a drop cookie made of egg whites, sugar, usually almond paste or coconut, and sometimes a little flour.

Origin of macaroon

1605–15; < Middle French macaron < dialectal Italian maccarone cake or biscuit made of ground almonds; see macaroni

macaron macaroon

(He stands at the buffet, and placing before him first the macaroon): Dinner!

Cyrano de Bergerac |Edmond Rostand
Shape the rice in croquettes, dip in beaten eggs, then in macaroon crumbs or powder, and fry in swimming hot lard or butter.

The Hotel St. Francis Cook Book |Victor Hirtzler
Macaroon mousse is made by adding crushed and rolled macaroons to whipped cream and burying the mould in ice and salt.

Civic League Cook Book |Anonymous
Cut nuts or macaroon crumbs may be passed with this dessert.

The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910) |Various

Then she opened the parcel of biscuits and munched a macaroon contentedly.

Priscilla's Spies |George A. Birmingham

macaroon

/ (ˌmækəˈruːn) /

a kind of sweet biscuit made of ground almonds, sugar, and egg whites

C17: via French macaron from Italian maccarone macaroni