Tue, 05 May 2026 21:14:27 +0000

Why Everyone’s Starting to Call It a Macaroon — The Choice That Ruins Dessert (And Why You Shouldn’t) If you’ve recently ducked into a café, bakery, or dessert spot and heard “Macaroon” used almost exclusively—sometimes even when the treat isn’t quite a true macaron—you’re not imagining things. Everyone’s starting to call it a macaroon. But while it sounds tempting, opting for a macaroon (or calling something a macaroon) might just ruin the dessert experience. Here’s why this shift deserves attention—and why few actually want to sacrifice authenticity. ### What Is a Macaroon, Anyway?
True macaroons are delicate, egg-based confections made primarily from macaron paste (ground almonds, sugar, and egg whites), often dusted with coconut and baked until crisp-tender. They’re not a cookie, not a cake, and definitely not a generic sweet nibble. Yet, nowadays, the term is frequently misused—or stretched—to describe anything ranging from small almond treats to oversugared pastries labeled “macaroon-ish” just for trend appeal. ### Why the Macaroon Label Is Overheated
The rise of this metonym reflects broader dessert culture trends leaning into influencer-friendly names and viral branding. A catchy, short name sells—it’s easier to market than “almond meringue confection” or “coconut-wrapped pastry.” But in doing so, “macaroon” loses its meaning, diluting a centuries-old tradition rooted in French patisserie and Mediterranean almond baking.