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Dessert

Chantilly Basket

Stale macaroons dipped in a sugar syrup to form a basket.

From an old cookbook · modernised transcription
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Why it works: Sugar and cream 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 ↓

Chantilly Basket

Ingredients

Directions

Make the syrup

  1. In a saucepan, combine sugar, cream of tartar, and boiling water.

  2. Boil without stirring until the mixture is brittle when dropped into cold water.

Assemble the basket

  1. Prepare a greased plate and have stale macaroons ready.

  2. Set the syrup in a pan of hot water.

  3. Dip the edges of each macaroon into the syrup and stick them together to form a basket on the greased plate.

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

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

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

What each ingredient does

Sugar
Forms the syrup that hardens as it cools, giving the basket its brittle structure and sweetness.
Cream of tartar
Acid that helps keep the sugar syrup smooth and prevents it from turning grainy.
Boiling water
Dissolves the sugar so it can be boiled into a syrup.
Stale macaroons
Serve as the building pieces whose edges are glued together by the hardened syrup.

The step that matters

Boil without stirring until brittle. The syrup must be cooked far enough to harden firmly when cool, or the basket will not hold together. Stirring can trigger sugar crystallization, leaving the syrup grainy and weak.

“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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