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Dessert

Macaroon Souffle

A soufflé made by scalding macaroons in milk, folded with beaten eggs, baked, and topped with fruit and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Macaroon Souffle

Ingredients

Directions

Make the base

  1. Scald the macaroons in the milk.

  2. Pour the mixture over the beaten egg yolks.

  3. Cook over hot water until slightly thickened.

  4. Fold in the stiffly beaten egg whites.

Bake

  1. Bake in a buttered mold set in a pan of hot water for about 20 minutes.

Serve

  1. Turn out from the mold.

  2. Sprinkle the top with fruit.

  3. Surround with whipped 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. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Macaroons
Provide the main flavour and sweetness, and their crumbs thicken the milk base.
Milk
Supplies the liquid that softens the macaroons and forms the custard base.
Eggs
Yolks thicken the custard when gently heated, and whites trapped air lifts the soufflé as it bakes.

The step that matters

Cook over hot water until slightly thickened. Gentle indirect heat lets the egg yolks thicken the base evenly. Higher heat can scramble the eggs and leave a grainy texture.

“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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