Skip to main content
Dessert

Macaroon Pudding

A sweet pudding made by pouring a cooked egg yolk, sugar, milk, gelatin, and egg whites mixture over macaroons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Macaroon Pudding

Ingredients

Directions

Make the custard

  1. Beat the egg yolks and sugar together.

  2. Add the sweet milk and gelatine, then cook for 5-6 minutes.

  3. Stir in the beaten egg whites.

Assemble and serve

  1. Pour the mixture over the macaroons in a long deep pudding pan.

  2. Let it cool and firm up, then slice and serve with whipped cream.

  3. Dissolve the gelatine and food coloring in a little water before using.

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).

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

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

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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 yolks
Enrich the custard and add richness and a smooth, set texture.
Egg whites
Stirred in to lighten the mixture and give a softer, airier texture.
Gelatine
Sets the liquid so the pudding firms up as it cools.
Sugar
Sweetens the custard and balances the richness of the yolks.
Sweet milk
Forms the liquid base of the custard, adding moisture and body.
Macaroons
Form the base layer, adding sweet flavor and a chewy texture beneath the custard.

The step that matters

Fully dissolve the gelatine in the hot milk mixture. Gelatine only sets properly when it is completely dissolved and evenly distributed through the liquid. Undissolved granules leave soft spots, and overheating can weaken its setting power, so the mixture should be heated gently and stirred until smooth before cooling.

“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.

More macaroon pudding recipes

Orange 3 See all 38 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes