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Omelette Soufflee Aux Macarons

A French omelette soufflé folded with crushed macarons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Omelette Soufflee Aux Macarons

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Separate the egg whites from the yolks.

  2. Beat the egg whites until stiff peaks form.

  3. In another bowl, mix the yolks with sugar and vanilla until creamy.

Make the batter

  1. Gently fold the egg whites into the yolk mixture.

  2. Add the crushed macarons and fold gently.

  3. Pour the mixture into a greased baking dish.

Bake

  1. Bake at 350°F (175°C) for 20-25 minutes until puffed and golden.

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Egg + vanillatop 23% of all pairs
    Smell alikelow
    Cooked together27,347 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Whipped whites give the soufflé its airy structure, and the yolks add richness and set.
Sugar
Sweetens the yolk mixture and helps it turn creamy and stable when mixed.
Crushed macarons
Add sweetness, almond flavor and a tender, slightly crisp texture to the mixture.

The step that matters

Fold the egg whites gently. Egg whites hold air only when deflated as little as possible. Vigorous stirring knocks out the bubbles, so the soufflé will bake up flat and dense instead of light and puffed.

“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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