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Almond Filling

A sweet almond paste made by mixing boiled sugar syrup with beaten egg whites and pounded almonds, flavored with rose water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Almond and rose are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,465 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Almond Filling

Ingredients

Directions

  1. Boil sugar and water until it threads.

  2. Pour the syrup over the well-beaten egg whites.

  3. Beat the mixture until cold.

  4. Add the pounded almonds and flavor with rose water.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + rosetop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + rosetop 25% of all pairs
    Smell alikelow
    Cooked together3,584 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Egg + almondtop 25% of all pairs
    Smell alikemoderate
    Cooked together12,645 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Dissolves into a syrup that sweetens the filling and, once boiled, sets the whites into a stable structure.
Egg whites
Whipped with hot syrup, they form a foamy structure that gives the filling lightness and body.
Almonds
Pounded into a paste, they provide the main body, nutty flavor and richness of the filling.

The step that matters

Pour the syrup over the whites. The syrup must be boiled to the thread stage so it is hot and concentrated enough to cook and stabilize the egg whites as you pour and beat. Pouring too slowly or with syrup that is not hot enough leaves the whites loose and weak.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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