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Dessert

Macaroon Whipped Cream

A chilled dessert made by folding grated macaroons into whipped cream and setting it.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Macaroon Whipped Cream

Ingredients

Directions

Prepare

  1. Grate the macaroons into a bowl.

Make the cream

  1. Whip the cream to stiff peaks.

  2. Gradually beat in the grated macaroons and sugar.

  3. Add vanilla extract to taste.

Set and serve

  1. Pour the mixture into a mold and refrigerate until set.

  2. Turn out the set mixture onto a platter.

  3. Pour whipped cream over the top and decorate with candied cherries.

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 + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

  3. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Their crumbs add flavour and body, and help the cream hold a firm set.
Heavy cream
Whipped to stiff peaks, it provides the light, airy structure and richness of the dish.
Sugar
Sweetens the mixture and helps stabilise the whipped cream as it is beaten.

The step that matters

Gradually beat in the grated macaroons and sugar. Adding dry crumbs all at once can deflate the whipped cream and make it grainy. Folding them in slowly keeps the air in the cream and distributes the crumbs evenly.

“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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