What type of pastry is a Macaron classified as?

A macaron is best classified as a chewy pastry. This is primarily due to its unique texture, which comes from the combination of ground almonds, sugar, and egg whites. When baked, macarons develop a delicate outer shell that is slightly crispy, but the interior remains soft and moist, giving it a chewy quality.

The balance between the outer crispness and the inner chewiness is a hallmark of a well-made macaron. This characteristic is what distinguishes it from other pastries that might be considered soft, sticky, or crunchy. While macarons do have some crispness to them, the defining feature that most pastry enthusiasts recognize is the chewy texture within, making the classification as a chewy pastry the most accurate.