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Dessert

Macaroon Pudding

A baked dessert made from macaroons, cream, eggs, sugar, and rum or brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Macaroon Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the macaroons

  1. Soften the macaroons by pouring boiling cream over them and covering until cold.

Make the batter

  1. In a bowl, beat the egg yolks with powdered sugar and rum or brandy.

  2. Beat the egg whites until frothy.

  3. Mix the softened macaroons with the egg yolk mixture until smooth.

  4. Gently fold in the beaten egg whites.

Bake

  1. Fill small cups halfway with the mixture.

  2. Bake in a moderate oven at 350°F (175°C) for 15 minutes.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Sugar + rumtop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cream + rumtop 18% of all pairs
    Smell alikelow
    Cooked together842 recipes

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

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg 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
Soften in boiling cream to create a moist, tender base for the pudding.
Eggs
Egg yolks enrich and bind the mixture, while whipped whites lighten it and help it rise.
Boiling cream
Softens the macaroons and adds richness and moisture to the mixture.
Rum or brandy
Adds aroma and flavor to the yolk mixture.

The step that matters

Folding in the egg whites. Whipped egg whites trap air that gives the pudding its lift. Folding gently keeps that air in; stirring or deflating the whites makes the pudding dense and heavy.

“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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