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Dessert

Mirletons Aux-amandes

A sweet cake made from macaroons, almonds, sugar, butter, egg whites, and vanilla, baked and served hot or cold.

From an old cookbook · modernised transcription
By Vehling, Joseph Dommers, 1879-1950. fmo · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Almond and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,245 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Mirletons Aux-amandes

Ingredients

Directions

Prepare

  1. Combine one fourth pound of macaroons, two ounces almonds, half pound sugar, quarter pound butter, beaten egg whites, and a little vanilla.

  2. Line small patty molds with a thin layer of puff paste.

Make the filling

  1. Mash the macaroons and almonds.

  2. Mix the mashed macaroons and almonds with the other ingredients.

Bake and serve

  1. Bake in a hot oven.

  2. Serve hot or cold.

Nutrition, whole recipe (rough)

236Calories
7 gProtein
17 gFat
14 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Vehling, Joseph Dommers, 1879-1950. fmo. 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. See the original page.

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 + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

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

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

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

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

What each ingredient does

Eggs
Whipped to a stiff froth, they trap air and give the cakes lift and a light structure.
Butter
Adds fat for richness and a tender, melting texture.
Sugar
Adds sweetness and helps the cakes brown as they bake.
Almonds
Contribute nutty flavor and body to the filling.
Macaroons
Provide almond sweetness and a moist, tender crumb to the filling.

The step that matters

Folding in the beaten egg whites. The whites hold the air that lifts the cakes. Stirring them in vigorously knocks out that air, leaving dense cakes, so they should be mixed in gently and evenly.

Swap the almond

How well each one fits the dish's main ingredients (sugar, butter, egg):

  1. Almondthe original
  2. Pecansfits about as well
  3. Filbertfits less well
  4. Walnutfits less well

Fit is the average pairing score against sugar, butter, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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