ChatterBank0 min ago
Macaroon Or Macaron?
27 Answers
Until watching ‘Bake-off’, I’d never heard anyone say Macaron instead of Macaroon. Is it a north/south thing?
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I've just taken a look at the OED website.
'Macaron' isn't recognised at all, except for a historic reference from Chamber's Cyclopaedia of 1753 ("Macaron: the name of a sort of vermicelli, a paste made of flour and water, and formed into the shape of the barrel of a quill, or the guts of small fowl") and an even older reference from the Dictionary of French and English Tongues of 1611 ("Macarons: little Fritter-like Bunnes, or thicke Losenges, compounded of Sugar, Almonds, Rosewater, and Muske").
'Macaron' isn't recognised at all, except for a historic reference from Chamber's Cyclopaedia of 1753 ("Macaron: the name of a sort of vermicelli, a paste made of flour and water, and formed into the shape of the barrel of a quill, or the guts of small fowl") and an even older reference from the Dictionary of French and English Tongues of 1611 ("Macarons: little Fritter-like Bunnes, or thicke Losenges, compounded of Sugar, Almonds, Rosewater, and Muske").
Also from the OED:
"Bannock: The name, in Scotland and north of England, of a form in which home-made bread is made; usually unleavened, of large size, round or oval form, and flattish, without being as thin as ‘scon’ or oat-cake. In Scotland, bannocks are usually of barley- or pease-meal, but may be of wheaten flour; in some parts a large fruit cake or bun of the same shape is called a currant-bannock. In north of England the name is sometimes given to oat- or haver-bread, when made thicker and softer than an oat-cake; but local usage varies".
"Bannock: The name, in Scotland and north of England, of a form in which home-made bread is made; usually unleavened, of large size, round or oval form, and flattish, without being as thin as ‘scon’ or oat-cake. In Scotland, bannocks are usually of barley- or pease-meal, but may be of wheaten flour; in some parts a large fruit cake or bun of the same shape is called a currant-bannock. In north of England the name is sometimes given to oat- or haver-bread, when made thicker and softer than an oat-cake; but local usage varies".
