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Chocolate Macaroons

Chocolate macaroons made with almonds, sugar, egg whites, vanilla, chocolate, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Almond and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Chocolate Macaroons

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. Preheat the oven to 350°F (175°C).

Make the mixture

  1. Melt the chocolate and mix it with the ground almonds and sugar.

  2. Add the egg whites, ground vanilla, and cinnamon to the mixture.

Shape and bake

  1. Shape the mixture into small mounds on a baking sheet lined with parchment paper.

  2. Bake for about 20 minutes or until set.

  3. Let them cool completely before removing from the baking sheet.

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 + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Vanilla + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  3. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

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

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

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

Sweet almonds
Provide the bulk of the dough, giving the macaroons their dense, chewy structure.
Sugar
Adds sweetness and helps the mounds set and brown in the oven.
Egg whites
Bind the mixture and give it lift and a light, chewy structure as they set.
Chocolate
Adds richness and flavor, and its fat helps keep the centers moist.

The step that matters

Baking until set, then cooling completely. Egg whites set as they heat, so pulling the macaroons too early can leave them soft and sticky. Letting them cool fully lets the structure firm up so they lift off the sheet without tearing.

“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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