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Dessert

Hickoey Nut Macaroons

A sweet treat made from powdered sugar, hickory nut meat, egg whites, flour, and baking powder, baked into small cookies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Hickoey Nut Macaroons

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 your oven to 350°F (175°C).

Make and bake

  1. In a bowl, mix together the powdered sugar, hickory nut meats, egg whites, flour, and baking powder.

  2. Dip a teaspoon in cold water and drop the mixture onto buttered parchment paper, spacing them apart.

  3. Bake for about 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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

  5. Meat + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,529 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Egg whites
Provide structure and lift, setting the batter into light, chewy cookies as they bake.
Hickory nut meats
Supply the main body and nutty flavor, with fine grinding helping the dough hold together.
Powdered sugar
Adds sweetness and helps the cookies brown and become crisp at the edges.
Flour
Gives the macaroons body so they hold their shape rather than spreading.
Baking powder
Releases gas in the oven to give the macaroons a little rise and lightness.

The step that matters

Dropping the mixture onto parchment. Wetting the teaspoon in cold water keeps the sticky batter from clinging, so each macaroon keeps its rounded shape. Spacing them apart leaves room for slight spreading and browning in the oven.

“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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