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Other than differing in origin (Italian (amaretti) and France (Macaron)), what is the difference between these two biscuits?

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According to this article the main difference is that French macaroons are usually sandwiched together and enjoyed alone while amaretti (pre-cursor to French macaroons) are used both as a cookie and often as an ingredient. Both are prepared from almond paste and meringue.

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Macron are in my experience much softer and more meringue like than amaretti, which are much more firm with a biscuit like texture.

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