Macaroon vs Macaron (2024)

The difference between macarons and macaroons, besides one extra vowel, is obvious when you see these two cookies side by side. A macaron is a colorful, delicate sandwich cookie, and a macaroon is a mound of sweet, shredded coconut. No matter how different they are, the similar spelling of these two confections has led to confusion over which cookie is which. Whether you're a home baker or a professional pastry chef, you'll benefit from being able to identify these two cookies correctly.

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Click below to learn more about the difference between macarons and macaroons:

What Is a French Macaron?
How to Make Macarons
What Is a Coconut Macaroon?
How to Make Macaroons

Difference Between Macaron and Macaroon

Macarons and macaroons are different in their appearance, taste, and texture. A macaron is a meringue-based sandwich cookie that is tinted with food coloring. A macaroon is a drop cookie made with shredded coconut. The preparation for these two cookies is also very different. Macarons require multiple steps and painstaking precision, while a batch of coconut macaroons is very easy to prepare.

What Is a Macaron?

Macarons are small, perfectly round sandwich cookies available in a wide range of flavors and colors. They're commonly featured in food photography or creative displays because of their attractive colors, which range from pretty pastel pinks to vibrant blues. Macarons are a beloved dessert in France, and they're often called French macarons to differentiate them from coconut macaroons.

French Macaron Ingredients - Almond flour, egg whites, sugar, cream of tartar, food coloring, filling
French Macaron Appearance - Two round wafers with filling in between
French Macaron Taste - Lightly sweet, chewy wafers; fruity, chocolatey, or creamy filling
French Macaron Pronunciation - Macaron is pronounced mack-a-ROHN

What Do Macarons Taste Like?

Macarons are made in almost any flavor you can imagine, from delicate rose or lavender to rich hazelnut or salted caramel. Two chewy meringue-based wafers sandwich a filling of buttercream, jam, or ganache. The wafers are light, delicate, and not overly sweet, which complements the modest amount of filling inside.

How to Make Macarons

Making these delicate cookies is considered a practiced skill and requires several steps. If one step is not performed correctly, the macarons won't be picture perfect. A kitchen scale should be used to ensure that all macaron ingredients are measured accurately. These are a few of the key steps that produce the signature macaron:

Macaronage - Macaronage is the French technique of folding meringue and almond paste. To achieve the perfect macaron, the mixture must be folded until ribbons of batter follow the spoon.
Piping - French macarons are known for being identical in size and having a perfectly round shape. To achieve this, the batter must be piped carefully. Experienced bakers may be able to pipe out macaron batter freehand, but using a parchment paper template will help you achieve perfect circles. Use a pastry bag to pipe directly into the center of the template circle, with gentle pressure, until the mound of batter fills the circle.
Filling - Make sure that the meringue wafers are completely cool before adding fillings. Experts recommend sticking to ganache because it won't melt like buttercream. Add a thin layer, and don't overfill the cookies.

What Are Macaroons?

Macaroons are small mounds of shredded coconut, sometimes called haystacks. Unlike macarons, these classic cookies are easy to make in a short amount of time. The coconut macaroon is considered plain and humble when compared to the picture-perfect macaron. However, it is believed that macaroons developed as an offshoot of the macaron recipe when coconut became a popular import item in the 1800s.

Coconut Macaroon Ingredients - Shredded or flaked coconut, sweetened condensed milk, egg whites, vanilla extract
Coconut Macaroon Appearance - Mound of shredded coconut
Coconut Macaroon Taste - Very sweet coconut flavor
Coconut Macaroon Pronunciation - Macaroon is pronounced mack-a-ROON

What Do Macaroons Taste Like?

Coconut macaroons have a rich, buttery coconut flavor and a chewy texture. They are very sweet and are often dipped in chocolate. Sometimes macaroons are colored pink, red, or green for holidays, but they do not contain other flavors.

How to Make Macaroons

Coconut macaroons can be made in less than 30 minutes. The list of macaroon ingredients is very short, and once mixed, the dough is dropped by the spoonful onto a baking sheet. No special steps are required and uniformity is not important. Each macaroon will form an uneven mound that may look lumpy but will be full of coconut flavor. Check out our recipe for Chocolate Dipped Macaroons.

Macaroons can be made in two different ways. One version of the macaroon recipe includes flour, and the other popular recipe contains sweetened condensed milk. Both ingredients work as binders for the coconut but produce different textures.

Sweetened condensed milk - The addition of sweetened condensed milk in the recipe produces a softer, richer cookie.
Flour - Using flour in a macaroon recipe creates a dense cookie with a crumbly texture.

No matter which cookie is your favorite, both macarons and macaroons are delicious in their own way. Macarons are camera-ready thanks to their attractive colors and even sizing, but what macaroons lack in appearance, they make up for in taste.

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Bakeries|By Michale LeRoy

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Types of French Pastries

Hearing the words "French desserts" probably evokes thoughts of macarons, croissants, eclairs, or crepes. Rightfully, those desserts come to mind first. But there are even more French pastries to be explored that you may have never even heard of before! Whether you’re opening a bakery, planning a coffee and dessert menu, or just embracing the flavors of the world, we have a list of 12 French pastries to try out. Use these links to learn more about specific French desserts: Croquembouche Paris-Brest Entremet Clafoutis Gateau Opera Mille Feuille Canele Tarte Tatin Petit Fours Souffle Creme Brulee Fraisier French Pastries List Below is a list of French pastries that are worth adding to your baking roster: 1. Croquembouche A croquembouche is a traditional wedding cake in France that is made up of cream puffs piled into the shape of a tower and bounded by caramel. The cream puffs are made from choux pastry and filled with cream. Each assembled cream puff is dipped in caramel and arranged on a croquembouche cone mold. The leftover caramel is then threaded around the croquembouche. Further decoration with nuts, chocolate, and edible flowers has also been known to adorn a croquembouche. Because of its high-end look, a croquembouche is considered to be a “piece montee” (mounted piece), referring to a sculptural confectionary centerpiece for formal parties. Croquembouche Pronunciation: Croquembouche is pronounced “khro-kem-boosh”. Croquembouche History: Croquembouche is said to have been first created by Marie-Antoine Careme in the late 1700s. The croquembouche was first served to noblemen and other royals during this era but is now served at weddings, baptisms, and other formal gatherings in France. What Is Choux Pastry? Choux pastry, also known as pate a choux (pat-uh-shew), is a delicate and hollow pastry that's made from water and/or milk, butter, flour, and eggs. Choux pastry achieves its golden crispy shell and hollow center from the high moisture content creating steam inside the pastry and puffing it as it bakes. The choux pastry is then cooled and filled with various creams. Pate a choux dough is used when making famous French desserts such as croquembouche, Paris-Brest, eclairs, profiteroles, saint honores, and religieuses. Not just for French pastries, choux pastry dough is used to make Spanish churros. Back to Top 2. Paris-Brest A Paris-Brest is an almond-studded, golden-baked pate a choux ring that has been sliced in half horizontally, decoratively filled with pastry cream, and dusted with powdered sugar. While Paris-Brest is traditionally filled with praline-flavored pastry cream (creme mousseline), you can use any flavored pastry cream or even whipped cream as the filling. Paris-Brest Pronunciation: Paris-Brest is pronounced “pah-ree brest”. Paris-Brest History: The history of the Paris-Brest dates back to 1910 when patissier Louis Durand of pastry shop Maisons-Laffitte was requested to make a dessert commemorating the Paris-Brest-Paris bicycle race. Durand shaped the Paris-Brest circularly to represent a bicycle wheel. Back to Top 3. Entremet An entremet is a multi-layered cake that has an inner core of texturally contrasting layers wrapped in a mousse encasem*nt and enrobed with a glaze or ganache. This modern French pastry can be decorated with isomalt sugar pieces, tempered chocolate, honeycomb, meringue, candied nuts, edible gold, or fresh fruit. Entremet Pronunciation: Entremet is pronounced “on-tra-may”. Entremet History: Entremet translates to “between courses” in old French, so entremets were historically small dishes served between lavish sit-down meals. In our modern-day, entremets are known as complex, sleek, and detailed cakes that are served in patisseries. Back to Top 4. Clafoutis A clafoutis is a French dessert made with a thick, custard-like batter that’s poured over fruit and baked. The clafoutis turns into an airy, pudding-like texture and is then dusted with powdered sugar and often served with cream. The fruit in a clafoutis is traditionally unpitted black cherries, but you can pit yours with a cherry pitter for easier eating. Other fruits such as figs, berries, and different stone fruits can be used in a clafoutis as well. Clafoutis Pronunciation: Clafoutis is pronounced “klah-foo-tee”. Clafoutis History: Clafoutis originated in the southwest countryside of Limousin, France. Clafoutis became very popular during the 19th century and soon became a well-known French dessert all over the country. Back to Top 5. Gateau Opera A gateau opera is a French dessert that’s made up of thin layers of joconde sponge (almond cake) brushed with coffee syrup or Grande Marnier, with additional layers of chocolate ganache and coffee buttercream. The final layer is chocolate ganache that traditionally has “Opera” written in cursive. Gateau Opera Pronunciation: Gateau opera is pronounced “ghat-toe ohp-ehr-a” Gateau Opera History: The history of the gateau opera has conflicting origins, but the most accepted origin is the gateau opera’s invention in 1955 by Parisian pastry chef Cyriaque Gavillon at the famous Parisian patisserie Dalloyau. Back to Top 6. Mille Feuille Mille feuille is a French dessert that has three sections of alternating layers of flaky puff pastry and stabilized cream filling. It’s finished with vanilla royal icing and combed with chocolate ganache. Mille feuille means “one thousand sheets” in French, referring to the three sections of numerous layers of laminated puff pastry. Mille feuille is also known as a napoleon, although a napoleon traditionally uses almond cream instead of pastry cream. Mille Feuille Pronunciation: Mille feuille is pronounced “meel foy”. Mille Feuille History: Mille feuille was first introduced by chef Francois Pierre de la Varenne in Le Cuisinier Francois, one of the earliest French cookbooks. In its 1651 publish date, mille feuille originally used bechamel sauce (one of the five mother sauces) and was later changed by Marie-Antoine Careme to use a sweet cream as the filling. Back to Top 7. Canele A canele is a bread pudding-like French pastry with a deeply caramelized outer crust and a densely rich, tender-crumbed center. It’s flavored with vanilla and rum and baked in specially fluted canele molds. These molds bake the caneles to ensure the dark Maillard browning effect on the crust while maintaining the desirable, dense custardy interior. Canele Pronunciation: Canele is pronounced “kahn-eh-lay”. Canele History: While their origins remain disputed, it is commonly accepted that caneles were invented some time during the 15th and 18th centuries in Bordeaux. Back to Top 8. Tarte Tatin A tarte Tatin is an apple tart that consists of deeply caramelized apples and a flaky pastry crust. This French dessert is famously baked upside-down for the ultimate caramelization and so the apples are arranged in an organized pattern. When tarte Tatin comes out of the oven, it is inverted right-side-up to expose the confit-like apples that are now nestled in a buttery-brown pastry crust. Tarte Tatin Pronunciation: Tarte Tatin is pronounced “tahrt tah-tahn”. Tarte Tatin History: Tarte Tatin is said to be created by French sisters Carolina and Stephanie Tatin at their hotel in Lamotte-Beuvron. It’s believed that it was made accidentally by the overworked sisters, who either baked the tart upside-down by mistake or incorrectly followed an apple pie recipe. Back to Top 9. Petit Fours Petit* fours are small tea cakes in various flavors that are frosted and decorated. Petit fours translate to “small oven” in French and are also sometimes known as mignardises. Petit* fours are usually recognized as sweet French desserts, but they can be made into a savory version. Sweet petit* fours are very common at tea parties, weddings, and bridal showers. Petit Fours Pronunciation: Petit fours is pronounced “puh-tee fohr” Petit Fours History: Petit* fours were first made in 18th century France when bakeries solely used large brick ovens. Because these ovens were not temperature controlled, the ovens would get to blazing hot temperatures which were perfect for baking bread. During the cool-down period after the bread was finished, bakers would utilize this leftover oven heat to bake more delicate desserts, one of them being the cake in petit* fours. Back to Top 10. Souffle A souffle is a light and airy baked egg dish that can be made either sweet or savory. Souffles are more commonly thought of as a French dessert, with the most popular sweet souffle flavor being chocolate. Because souffles are so versatile with their flavoring options, there are many more sweet souffle options that can be used as a French dessert. Lemon souffle, raspberry souffle, and Grand Marnier souffle are very popular flavors. The most popular savory souffle flavors are cheese souffles, spinach souffles, and chicken souffles. Souffle Pronunciation: Souffle is pronounced “soof-lay”. Souffle History: There are many different accreditations of who first invented the souffle. Some say it was first made by Vincent de la Chappelle in the 1700s. The next accreditation is Antoine Beauvillers, who wrote in detail about souffles in his 1814 cookbook “L’Art Du Cuisinier”. However, many people look to Marie-Antoine Careme as the chef that truly developed and popularized this iconic French dessert. Back to Top 11. Creme Brulee A creme brulee is a baked custard dish with a top layer of caramelized sugar. The custard base is traditionally baked in a ramekin and stored in the refrigerator so the custard is chilled before service. The hard sugar topping is caramelized on the custard using a butane torch or salamander just before serving. This French dessert usually uses a type of vanilla, but many restaurants and chefs have used specialty ingredients to give creme brulee their own spin. From matcha and Kona coffee to ruby chocolate and pumpkin creme brulee, there are so many options to make one that’s unique to your menu. Creme Brulee Pronunciation: Creme brulee is pronounced “krehm broo-lay”. Creme Brulee History: The history of creme brulee is a widely debated topic in the food world. Currently, the earliest known recording of the recipe is in Francois Massialot’s 1691 cookbook “Cuisinier Royal et Bourgeois”, but many believe creme brulee was made far before that in the 14th century. Back to Top 12. Fraisier A fraisier is a summertime French dessert that is made from strawberries, genoise sponge cake, mousseline cream, and marzipan. Strawberry translated in French is “fraises”, which is where the name for this cake comes from. A fraisier is typically built with a genoise sponge on the bottom, halved strawberries lining the outside and inside, topped with mousseline cream, and topped again with a second layer of genoise sponge. It is finished with marzipan but can be dusted with powdered sugar or a small layer of more mousseline cream. Fraisier Pronunciation: Fraisier is pronounced “frez-yay” Fraisier History: The origin of the fraisier cake is mostly unknown. Some date the fraisier cake to the 1860s, while others guess the 1930s. Back to Top French cuisine has a rich history with even richer dishes to be explored. Next time you’re planning a new menu, keep in mind this list of French pastries for your dessert section. Don’t forget to practice the pronunciations!

Different Types of Bakeries

If you want to open a bakery, you need to start by looking at the different types of bakeries to determine which is best for you. Your choice will ultimately affect many of the decisions that you’ll soon be making, including what equipment you’ll need, how many staff members you should hire, and what type of facilities you’ll require. While this may sound daunting, choosing your bakery type is all about honing in on your specific skills, so don’t be afraid to think outside the cake box.Retail Bakeries vs. Wholesale BakeriesBefore you begin planning the specifics of your bakery, you’ll need to decide whether you want to open a retail bakery or a wholesale bakery. This is an important choice, as it will determine how you’ll interact with your customers, what type of building and equipment you’ll need, and how much of a financial investment you’ll be making up front.Opening and Operating a Retail Bakery A retail bakery sells baked goods directly to customers, as opposed to selling through other businesses or distributors. Retail bakeries can assume many forms, but most of them will require at least one staff member who is in charge of running the cash register and helping customers.Retail bakeries also need both front- and back-of-house space. If you imagine customers coming into your bakery and sitting down with a cup of coffee and a sweet treat, you’ll need a space for them. This can cost money up front, but it allows you to exercise your creativity with an interior design that matches your bakery’s style.Pros of Opening a Retail BakeryMore personal interaction with customersOpportunity for creativity with front-of-house designUsually less expensive to get up and runningCons of Opening a Retail BakeryReliance on smaller, less steady orders for incomeNeed employees to run front-of-house areaOwning and Operating a Wholesale BakeryIf you’d rather do business with large-scale clients instead of individual customers, you might consider opening a wholesale bakery. Wholesale bakers typically sell their products to other businesses, like restaurants, grocery stores, specialty shops, and even cafes. Because wholesale businesses rely on regular clients, your income won’t depend on individuals coming in for a snack. This can be a huge benefit over retail baking.Wholesale baking offers more flexibility because you can choose if you want to work from home, in a commissary kitchen, or out of a leased commercial kitchen. While you may not be able to customize your storefront or design a dining area, there are still plenty of opportunities for creativity with wholesale baking, like focusing more on your product and packaging.A potential drawback of wholesale baking is the large overhead cost. If you are moving a large amount of product, you will need to have more employees to help you. Not to mention, you’ll probably require more equipment to make your baked goods on a large scale. If you’re not prepared to invest more capital up front, a large wholesale bakery may not be the way to go. However, just because wholesale bakeries can be as big as the Tastykake factory, it doesn’t mean that they have to be. A home bakery that sells to a few local diners also counts as a wholesale bakery, and it doesn’t require nearly as much capital as a large operation.Pros of Opening a Wholesale BakeryLarge orders offer a steadier source of incomeNo front-of-house space neededMore flexibility in terms of locationCons of Opening a Wholesale BakeryMore upfront costs than a retail bakeryHigh-volume production may require additional staff, which means more overhead costsChoose Your Bakery Service StyleOnce you’ve decided whether you want to run a wholesale or a retail bakery, you can choose which service style you prefer. Your service method defines the way you move products from your kitchen to your customers, and it will be important when you go on to write your bakery business plan.Bakery Service StylesBelow, we outline the different service styles that you can choose from when opening a bakery.Bakery CafeA bakery cafe, or a sit-down bakery, is a retail bakery that includes a dining area for customers to sit and enjoy their food. Opening a bakery cafe with seating can be more involved than other bakery business models because you need a location with both back-of-house and front-of-house space. Most bakery-cafes also offer food and drink in addition to baked goods. For example, you might specialize in cookies, cupcakes, and muffins, but you’d also want to consider serving items like coffee, tea, and sandwiches.Counter Service BakeryA counter service bakery is similar to a sit-down establishment because both models require a space for customers to order your products. However, counter service bakeries can be smaller, and they don’t have a dining area. This business model could potentially save you money on overhead costs, and you could sell coffee and other food items.Another benefit of a counter service bakery is that you can cater to walk-in customers who want only a few items, as well as customers who call ahead for a bulk order. Without the extra focus on front-of-house space, you can spend more time filling large orders.Food Truck BakeryBakery food trucks, like cupcake trucks, are more popular than ever, and there are several reasons why. They’re relatively inexpensive to procure (especially when compared to a sit-down establishment), and they also give you the freedom to move around to different locations. If you choose this business model, however, you’ll probably need to find somewhere else to prepare your product. While it is possible to outfit a bakery or cupcake food truck with a fully-equipped kitchen, it can be very expensive. Luckily, many cities have commissary kitchens that you can pay to access for a set amount of hours. Should you decide to prepare your baked goods at a separate location, you’ll only need enough space in your truck to store and serve your product. This will help keep your costs down.Home BakeryBaking at home is perfect for entrepreneurs who don’t have as much capital to invest in their new business. All you need to start a home bakery is the proper equipment, adequate space, and the necessary permits. Some states, like Texas, prohibit the sale of homemade baked goods unless the kitchen area is completely separate from the house, so it is important to check the regulations in your area.If you choose to start a home bakery, you will also need to consider how you’re going to get your products to your customers. Will you sell your baked goods online? If so, how will you keep them fresh if you have orders from all over the country? If you only plan to sell locally, will you have a delivery truck or van with refrigerated storage? Answering these questions will help you start thinking about how your business will run day-to-day.Specialty BakeryA specialty bakery focuses on making either one or a small number of baked goods. For example, a wedding cake shop would be considered a specialty bakery because they specialize in making one type of product particularly well. Allergy-friendly and health-conscious bakeries, like establishments that offer vegan or gluten-free baked goods, also fall into the specialty category. Specialty bakeries also offer flexibility, because although you’ll focus on a specific type of product, you can choose to produce it in either a retail or wholesale setting.Choosing what type of bakery you want to open is an important decision, as it will determine how you’ll set up your bakery business plan. When you decide what type of bakery you’re going to open, you’re also deciding if you’ll need additional employees, what type of baking space you should lease or buy, and how you’re going to market your bakery. It’s a big decision, but it’s also the exciting first step in your new business venture.

British Desserts You Can Add to Your Menu

There’s a lot to be said for American bakery classics like the humble jelly donut or the beloved chocolate chip cookie, but there’s a world of bakery items out there waiting to be discovered. Thanks to the popularity of the TV show The Great British Bake Off, or The Great British Baking Show as it’s known in the States, Americans are now being exposed to traditional British desserts. Have you ever wanted to add classic British bakery items to your dessert menu or bakery case? Whether you’re opening a new bakery or revamping your current offerings, read on to learn about some of the most popular Great British Baking Show recipes and how you can incorporate them into your menu. Desserts From the Great British Baking Show We've made a list of the most iconic British bakes from your favorite show: 1. Victoria Sponge Cake The Victoria Sponge sandwich cake is the quintessential British dessert. It consists of a layer of whipped double cream and a layer of raspberry or strawberry jam, sandwiched between two feather-light vanilla cakes. In order to bake the perfect sponge, you must ensure that the cake mixture is light and full of air. To retain air in your batter, use room temperature ingredients and fresh eggs. Make sure to sift your dry ingredients and don't overmix the batter. 2. Lemon Drizzle CakeA British tea time favorite, lemon drizzle cake doesn’t take a lot of time to prepare, so it’s a great dessert for beginners to test their baking skills. First bake a lemon sponge in a lined loaf bread tin. Then, while the cake is still warm, prick the surface all over with a fork. Drizzle a mixture of caster sugar and fresh lemon juice all over the top of the cake. The glaze moistens the cake and forms a crunchy topping as it cools. This lemony-sweet cake will keep in an airtight container for 3-4 days. 3. Chelsea Buns The Chelsea bun is made with yeasted dough and shaped into a swirl pattern, which makes it look very similar to a cinnamon bun. A major difference between the two is that the Chelsea bun gets a generous helping of dried fruit like currants, raisins, apples, or apricots before the dough is rolled and cut into individual buns. The key to fluffy buns is to let the dough rise once after kneading and a second time after shaping. Chelsea buns were considered a hot item when they were invented by the Chelsea Bun House in the early 1700s.This traditional spiced fruit bun has seen a resurgence thanks to being highlighted on the Great British Baking Show. 4. Sticky Toffee Pudding This classic British dessert consists of a dense cake made with dates and drenched in a rich toffee sauce, usually served with cream or custard. Traditional recipes call for Demerara sugar, a partially-raw brown sugar with large crystals and a subtle molasses flavor. If you don’t have Demerara on hand, you can substitute Turbinado or light brown sugar. Use a muffin pan to produce single servings of pudding for your guests. 5. Bakewell Tarts There is some debate over how to make the perfect Bakewell tart. Should it be iced or not? The traditional Bakewell tart begins with a shortcrust pastry shell, a layer of jam, followed by frangipane filling. It’s then sprinkled with flaked almonds and a dusting of confectioner’s sugar. The addition of icing and a candied cherry changes the dessert from a traditional Bakewell tart into a Cherry Bakewell, according to supporters of the traditional recipe. Fans of the Great British Baking Show may remember the infamous episode where contestants were tasked with making a Bakewell Tart topped with icing instead of almonds. Former host, Mary Berry, makes her version of the tart with feathered icing for a unique presentation. 6. Yorkshire Pudding Possibly one of the most mysterious British baked goods, Yorkshire puddings are neither a pudding or a dessert. The signature “Yorkie” is a puffy roll with a cup-like shape, perfect for holding gravy. It’s usually served alongside a dinner of roast beef. There are many theories about how best to achieve the signature shape of the Yorkshire pudding, including letting your batter rest before baking and using a hot pan. It might take some experimentation before you get the perfect pudding but the results will be worth the effort! 7. Cornish Pasties A pasty (pronounced past-ee) is a hand pie made of shortcrust pastry and sweet or savory fillings. The dough is shaped into a semi-circle, crimped on the side, and baked. Unlike other pastries that require a delicate, flaky shortcrust, the pasty needs a sturdy crust that will hold its shape. Kneading the shortcrust ensures it will be strong enough to support the heavy filling inside. The traditional Cornish pasty filling is made of beef, potatoes, onion, and rutabaga. To be considered a Cornish pasty, the handpie must contain these exact ingredients in the correct ratio. The strict guidelines for making this authentic hand pie are due to its protected designation of origin. If the recipe isn’t followed exactly, it cannot be labeled as a Cornish pasty. 8. Millionaires Shortbread Millionaires shortbread is made with a shortbread base, followed by a layer of caramel filling, and a thick topping of chocolate ganache. When all the layers have set, the dessert is cut into squares or bars. This layered dessert actually comes from Australia, where it’s known as caramel shortbread or caramel slice. The nickname “millionaires shortbread” was adopted in Scotland, presumably because the dessert is so rich. Glossary of British Baking Terminology These are words that you may have read in a British recipe or heard on The Great British Baking Show. Before you get started with baking your first Victoria Sponge or Swiss Roll, familiarize yourself with these terms so you can follow the recipe successfully. Bicarbonate of Soda - Bicarbonate of soda, or bicarb soda, is the same thing as baking soda. It’s a leavening agent used to make your baked goods rise. Biscuit - British biscuits are what Americans refer to as cookies or crackers. They are small, firm baked goods that can be sweet or savory. Digestive biscuits are similar to a graham cracker and are served with tea. Caster Sugar - Caster sugar has a finer consistency than granulated sugar but it’s not as powdery as confectioner’s sugar. It’s a common ingredient in the UK but not widely available in the US. Creme Pat - The full name for this classic vanilla-flavored custard is creme patissiere. It’s commonly used as a filling for pastries, cakes, or tarts. Choux Pastry - Choux pastry, pronounced shoe pastry, is a light dough that relies on steam to rise. The high moisture content of the dough evaporates as it bakes, creating air pockets that can be piped with fillings. Icing Sugar - Icing sugar is finely ground sugar with a powdery consistency. In the US, we call it confectioner’s sugar or powdered sugar. Prove - To prove your dough is to let it rise. Proving or proofing is the period when the dough becomes aerated by the activated yeast, causing it to grow in size. Pudding - In America the word pudding refers to custard, but the British meaning is not so clearly defined. Most commonly when the word pudding is used by itself, it’s a generic term for dessert. It’s also used to denote a sweet or savory dish that has been steamed or boiled, like Christmas pudding. Self-Raising Flour - Self-raising flour is the same thing as self-rising flour. It contains baking powder and salt so it provides a good rise to baked goods. Sponge - The word sponge is sometimes used interchangeably with cake, but specifically refers to a cake made with butter, sugar, eggs, flour, and a rising agent to make the texture light and airy. Strong Flour - Strong flour is the same thing as bread flour or hard flour. It has a high gluten content and requires strong kneading. Different types of flour yield different results and strong flour is the best choice for crusty, chewy breads. Suet - Suet is animal fat that comes from around the kidneys of a cow or sheep. It’s prized because of its high smoke point, which makes it suited to baking pastry and puddings. Sultanas - Sultanas are made from dried seedless white grapes and look like small, golden raisins. They are more plump and sweet than raisins. Treacle - Treacle is the equivalent of molasses, a byproduct of sugar refining. There are two types of treacle used in British baking, light treacle and black treacle. The light form is gold in color and can replace maple syrup or honey. Black treacle is thick, dark, and richly flavored. British Weight Conversions While following a British recipe, you’ll notice that ingredients are measured by weight and not volume. In the US, we use measuring cups and measuring spoons, but the rest of the world relies on a kitchen scale to make sure they have the exact amounts needed. Baking requires a high level of accuracy and using a kitchen scale is the best way to ensure that you get consistent results every time. Weighing your ingredients is highly recommended, but here’s a cheat sheet to get you started. Ingredient 1 Cup 3/4 Cup 2/3 Cup 1/2 Cup 1/3 Cup 1/4 Cup Flour (unsifted) 120 grams 90 grams 80 grams 60 grams 40 grams 30 grams Flour (sifted) 110 grams 80 grams 70 grams 55 grams 35 grams 27 grams Granulated Sugar 200 grams 150 grams 130 grams 100 grams 65 grams 50 grams Icing Sugar 100 grams 75 grams 70 grams 50 grams 35 grams 25 grams Brown Sugar 180 grams 135 grams 120 grams 90 grams 60 grams 45 grams Butter 240 grams 180 grams 160 grams 120 grams 80 grams 60 grams Sultanas 175 grams 150 grams 130 grams 100 grams 65 grams 50 grams Now that you’ve brushed up on the basics, you’re ready to tackle some British recipes! Impress your customers with a bakery case filled with beautiful cakes and desserts they’ve only seen on TV.

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