Throughout the year I have been asked numerous questions about baking and if I had any helpful tips. Therefore, I have decided to share some of my most used tips/tricks/items I love with you. 
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Baking Tips/Tricks
1. How to correctly measure flour: This is huge. Have you ever made cookies and they turned out really dry? I have, many times. The problem could be how you're measuring the flour. 

1. First check to see if the recipe calls for flour sifted or not. For example, the recipe might say 2 cups four sifted. Sift your flour first and then measure. 
2. Flour is NOT meant to be packed in the measuring cup. To properly measure flour you must scoop it out of the bag or containerwith a spoon and then from the spoon pour it into the measuring cup. Once the measuring cup is full you can level it off with the back of a knife (adults do this part, NOT children). Video belows shows this trick. 

When I first began baking macarons, I had no idea how to pronounce them; macaroon or macaron? I realized that I would use the words macaron and macaroon interchangeably. However, deep down inside I knew that there must be a difference and if I wanted to sound like I knew what I was baking, then I'd better learn the difference. So here are the differences and believe me they are quite different!

APPEARNCE
A macaron and a macaroon do not look anything a like. A macaron is a French origin desert that is two round semi flat meringue cookies with a buttercream, ganache or fruit type filling in the middle. A macaroon is more cake like in a single mound and you can find them dipped or drizzled in chocolate. 

INGREDIENTS
Both are gluten free and made using egg whites and sugar, but that is about it when it comes to similar ingredients. A macaron also has almond flour, flavoring extract, and can be colored any color that is desired. The batter also goes through a delicate folding process combining the egg whites and almond mixtures. Fold too much and the batter is running all over the place and won't hold it's shape, but if you don't fold the mixtures enough you end up with lumpy batter. 

A macaroon is more of a cake consistency that is made with egg whites, sugar, condensed milk and coconuts. These are a drop cookie and are also delicious with a chocolate drizzle on top.

STORAGE
Macarons are best enjoyed at room temperature, however, if you can resist eating them right away, they can be refrigerated up to 3 days or stored in a freezer for 3 to 6 months. If freezing them, make sure they are in an airtight container to help prevent freezer burn. Stock up on your favorite flavors, keep them in the freezer and enjoy them whenever you want! 

Even though both cookies sound similar. They are very different. Next time you want to order a French flat sandwich type cookie, make sure to ask for a MACARON as you may end up with something totally different than what you really wanted.