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Strawberry Macaroon Pudding

A chilled dessert of strawberries, macaroons, and custard topped with whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Strawberry Macaroon Pudding

Ingredients

Directions

Prepare the base

  1. Spread the washed strawberries on a platter and reserve a few large ones for decoration.

  2. Sprinkle sugar over the strawberries and layer macaroons on top.

Make the custard

  1. In a bowl, beat the egg yolks with 1½ cups of sugar until creamy.

  2. Add the white wine and heat the mixture in a saucepan.

  3. Dissolve the cornstarch in a little cold water and stir it into the egg mixture.

  4. Stir constantly until the mixture thickens, then remove from heat.

  5. Once cool, pour the custard over the strawberries and macaroons.

Garnish and chill

  1. Beat the egg whites to stiff peaks, sweeten to taste, and use as a garnish.

  2. Top with reserved strawberries and chill in the refrigerator until ready to serve.

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 + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  2. Sugar + white winetop 30% of all pairs
    Smell alikelow
    Cooked together2,586 recipes

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

  3. Egg + white winetop 32% of all pairs
    Smell alikelow
    Cooked together2,662 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Egg yolks
Thicken the custard as they set with heat and add richness.
Cornstarch
Thickens the custard so it holds its shape when cooled.
Egg whites
Whipped to stiff peaks, they form a light, airy topping.
Macaroons
Form a soft, sweet layer that soaks up moisture from the strawberries and custard.
Strawberries
Provide the fruit base, adding sweetness, acidity and fresh flavor.

The step that matters

Stir constantly until the mixture thickens. Egg yolks can curdle or scramble if overheated, and cornstarch needs to reach a simmer to fully thicken. Constant stirring keeps heat even so the custard becomes smooth rather than lumpy or grainy.

“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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