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Dessert

Macarcon Gelatine Dessert

A gelatin-based dessert with milk, egg yolks, sugar, vanilla, rolled macaroons, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Macarcon Gelatine Dessert

Ingredients

Directions

Prepare the base

  1. Dissolve the gelatine in the water.

  2. In a saucepan, combine milk, egg yolks, salt, and sugar. Cook over medium heat, stirring until thickened.

Combine and set

  1. Pour the custard over the dissolved gelatine and stir in the rolled macaroons and vanilla.

  2. Once it begins to thicken, gently fold in the beaten egg whites.

  3. Pour the mixture into individual moulds and cool until set.

Serve

  1. To serve, unmould onto plates, add a tablespoon of whipped cream, and garnish with a macaroon or Maraschino 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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

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

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

  4. Vanilla + creamtop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

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

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

Gelatine
Sets the liquid custard into a firm, sliceable dessert once cooled.
Egg yolks
Thicken the milk into a smooth custard and add richness.
Egg whites
Whipped and folded in, they lighten the texture and add airiness.
Rolled macaroons
Add almond sweetness and a chewy texture to the set dessert.
Milk
Forms the body of the custard and adds creaminess.

The step that matters

Folding in the egg whites. Fold the whites in only once the mixture has begun to thicken. If it is too thin, the whites deflate and the mixture loses its airy texture. If it is too thick, they will not blend 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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