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Dessert

Hickory Nut Macaroons

A sweet baked confection of eggs, flour, sugar, salt, and hickory nuts.

From an old cookbook · modernised transcription
By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog] · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hickory Nut Macaroons

Ingredients

Directions

Make the batter

  1. In a bowl, combine 1 cup brown sugar, 2 eggs beaten together, 3 scant tablespoonfuls flour, a pinch of salt, and 1 cup chopped nut meats.

  2. Add sugar, flour, salt, and nuts to the eggs. Beat well.

  3. Drop spoonfuls into a well-greased pan.

  4. Bake in a hot oven.

Make the meringue and bake

  1. Separate the whites of 4 eggs and set aside.

  2. Beat the whites until very, very stiff.

  3. Add ^ pound of pulverized sugar.

  4. Add 1 teaspoonful Virot's Vanilla, then add the sugar.

  5. Drop the mixture onto a board that has been thoroughly wet and covered with wet paper.

  6. Bake in a cool oven for Yz hour, or until well dried.

  7. Slip them off the board with a knife and put 2 together, the lower sides together.

  8. Add a couple of tablespoonfuls of chopped nuts (English walnuts, almonds or hickory nuts) before baking.

  9. Shape them into an oblong shape.

Nutrition, whole recipe (rough)

533Calories
19 gProtein
6 gFat
96 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Salt1 tsp (6g)0

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

By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog]. 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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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
Beaten whites trap air for lift, and the yolks and whole eggs bind the batter together.
Flour
Provides a small amount of structure so the drops hold their shape while baking.
Nut meats (in the method)
Add crunch and a toasted, nutty flavor to the chewy centre.
Pulverized sugar (in the method)
Sweetens the meringue and dissolves into the whites, helping them stay stiff and glossy.

The step that matters

Drying the meringue in a cool oven. The mixture must dry out slowly until firm. A hot oven would brown the outside and can crack or collapse the meringue before the centre sets.

“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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