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Dessert

Macaroon Pudding

A sweet pudding made from almond macaroons soaked in sherry, topped with a meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Almond and sherry work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 517 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Macaroon Pudding

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.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Dissolve a little sugar in the sherry.

  3. Dip each macaroon into the wine.

Assemble and bake

  1. Line a baking dish with the soaked macaroons, piling them high in the middle.

  2. Prepare a meringue with the egg whites and remaining sugar.

  3. Spread the meringue over the macaroons.

  4. Bake until light brown, about 15 minutes.

Serve

  1. Serve hot or cold, with or without cream.

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 + sherrytop 12% of all pairs
    Smell alikemoderate
    Cooked together517 recipes

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

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

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

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

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

  4. Sherry + sugartop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Almond + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked together12,645 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Almond macaroons
Soak up the sherry and form the base of the pudding, giving it a soft, moist body.
Sherry
Moistens and flavours the macaroons, softening them before baking.
Egg whites
Whipped into a meringue that sets and browns on top of the pudding.
Sugar
Sweetens the sherry and the meringue, and helps the meringue hold and brown.

The step that matters

Spread the meringue over the macaroons. Meringue made from whipped egg whites needs to be fully whipped and spread evenly so it seals the top and bakes to an even light brown rather than weeping or cooking unevenly.

“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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