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Macaroon Omelet

A quick omelet flavored with crushed macaroons, fried and broiled, then dusted with powdered sugar and garnished with lemon and jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Macaroon Omelet

Ingredients

Directions

Make the batter

  1. Mix the baking powder with the flour, then gradually add the water and unbeaten eggs.

  2. Beat well, then add the salt and macaroons.

Cook

  1. Fry slowly in hot butter until almost done.

  2. Put under the broiler to puff up.

Finish and serve

  1. Remove carefully, sprinkle with powdered sugar, and garnish with lemon and jelly.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Butter + curranttop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Set into the structure of the omelette while adding moisture and richness.
Macaroons
Add sweetness and a crumbly, tender texture when rolled into coarse crumbs.
Flour
Gives the batter body and helps hold the omelette together.
Baking powder
Releases gas in the heat, helping the omelette puff up under the broiler.
Butter
Browns the underside during frying and adds rich flavor.

The step that matters

Fry slowly until almost done. Gentle heat sets the bottom of the omelette without scorching it, so it can finish under the broiler and puff evenly. Frying too hot burns the base before the top sets.

Swap the currant

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

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against egg, flour, butter, sugar, lemon. 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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