Recipes Kitchen Clear-Ups AMERICAN HERITAGE Chocolate | July 9, 2019 Share this blog post by email Share this blog post on Facebook Baking is challenging enough just following the recipe! We wanted to make your kitchen sessions a little easier by clearing up some common confusions that often pop up. Consider it a baking FAQ! Macaron vs Macaroon A common misconception, macarons and macaroons are not the same thing. A macaron is a sandwich cookie made with two light and airy almond-flour cookies with a layer of filling in the middle. They require a knowledge of baking and finesse. A macaroon is a dense, drop cookie that is much easier to make. These cookies have shredded coconut and are often dipped in chocolate. Ice Cream Float vs Ice Cream Soda Less controversial confusion than the cookie counterparts above, the ice cream float and ice cream soda terms are often used interchangeably. However, ice cream sodas typically refer to the treat that contains syrups and cream. Floats on the other hand use flavored soda and are often easier to make. Baking Soda vs Baking Powder Recipes with baking soda often bake up darker and crispier and it helps the finished product rise. Too much baking soda will make your recipe taste bitter or salty. Baking powder is actually a combination of baking soda, another acid, and a stabilizer (like cornstarch). When combined with a liquid, baking powder has magical lifting abilities, making your recipes rise during the baking process.
