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Dessert

Macaroon Cream Jelly

A gelatin dessert made with macaroons, egg yolks, milk, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Macaroon Cream Jelly

Ingredients

Directions

Prepare the custard

  1. Soak the gelatin in cold water.

  2. Beat the egg yolks and add sugar.

  3. Pour scalding milk over the egg mixture.

  4. In a double boiler, combine 2 cups of milk with the scalded milk and egg mixture, add salt, and stir until creamy.

Finish and set

  1. Remove from heat and add soaked gelatin, rolled macaroons, and vanilla.

  2. Stir until mixed.

  3. Fold in the beaten egg whites.

  4. Pour into a mold and refrigerate until set.

Serve

  1. Serve with whipped or plain cream.

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. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Gelatin + vanillatop 17% of all pairs
    Smell alikelow
    Cooked together924 recipes

    Shared aroma: maltol (caramel, sweet).

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

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

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

Gelatin
Sets the liquid custard into a firm, sliceable jelly as it chills.
Egg yolks
Thicken the milk mixture into a rich, creamy custard.
Egg whites
Beaten and folded in to lighten the mixture and add airiness.
Rolled macaroons
Add almond and sweet flavour and a light, crumbly texture.
Milk
Forms the liquid base of the custard and adds richness.

The step that matters

Adding the soaked gelatin off the heat. Gelatin must be fully dissolved into the warm custard and then not boiled, since high heat weakens its setting power. Removing the pan from heat first keeps the gelatin evenly dispersed and able to set firmly when chilled.

“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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