Macaroon or Macaron?

MACAROON or MACARON? 

Well, this two cousin has a very similar name though, let's see the difference !

Macaron

A macaron (French pronunciation: ​[makaˈʁɔ̃]) is a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. It is also called Luxemburgerli. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. The name is derived from the Italian word maccarone ormaccherone.

The confection is characterised by smooth, squared top, ruffled circumference (referred to as the "foot" or "pied"), and flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha). The fillings can range from jams to ganache to butter.

The macaroon is often mistaken as the macaron; many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonymous.

Macaroon

A macaroon (/mækəˈruːn/ mak-ə-roon) is a type of light, baked confection, described as either small cakes or meringue-like cookies depending on their consistency. The original macaroon was a "small sweet cake consisting largely of ground almonds" similar to Italian amaretti.

The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient.

Most recipes call for egg whites (usually whipped to stiff peaks), almonds, coconut, or nuts. Almost all call for sugar. Macaroons are sometimes baked on edible rice paper placed on a baking tray.

At the end of the day, this is what happened : 

SAD , BEAUTIFUL , TRAGIC 

Pâtisserie

Pâtisserie

A pâtisserie (pronounced: [pɑtisʁi]) is the type of French or Belgian bakery that specializes in pastries and sweets. In both countries it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier (master pastry chef).

In France and Belgium the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship, and passed a written examination.^[1] Often found in partnership with a boulangerie, pâtisseries are a common sight in towns and villages in France.

In Korea the term pâtissier is used as well.

In France and Quebec, the term pâtisserie also refers to the pastries produced by apâtissier. Mass-produced pastries are also sometimes called pâtisserie.

In Australia, pâtisserie is used commonly along with the words bakery or pastry shop.