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Macaroon Souffle

A soufflé made by coating macaroons with a sweet cream mixture and baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Macaroon Souffle

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. Dissolve the sugar in the cream in a small saucepan.

  2. Add the brandy and heat until just boiling.

  3. Pour the hot mixture over the macaroons.

  4. In a separate bowl, beat the egg yolks and mix in the butter when the mixture cools.

Bake and serve

  1. Fold in the whipped egg whites just before baking.

  2. Bake in a preheated oven at 400°F (200°C) for 20 minutes.

  3. Serve hot before the soufflé falls.

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 + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Brandy + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Whipped whites lift the soufflé and give it its airy structure, while yolks enrich the base.
Macaroons
Crumbled into the warm cream mixture, they add almond flavour and body to the base.
Cream
Dissolves the sugar and adds richness and moisture to the base.
Unsalted butter
Adds fat for a rich, smooth texture in the base.
Finely powdered sugar
Sweetens the base and dissolves easily into the warm cream.

The step that matters

Fold in the whipped egg whites just before baking. Whites hold air only briefly, so folding gently and baking right away keeps the soufflé risen. Delay or overmixing deflates the foam and the soufflé falls.

“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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