Skip to main content
Dessert

Macaroon Puddings

A baked pudding made with macaroons, cream, eggs, sugar, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Cream and sugar 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 Puddings

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the pudding

  1. Pour boiling cream over macaroons.

  2. Let the mixture cool.

  3. Bruise macaroons smooth with the back of a spoon.

  4. Add beaten yolks and whites of eggs, and sifted sugar.

  5. Stir in brandy.

  6. Put mixture into small cups.

Bake

  1. Bake at 400°F (200°C) for 15 minutes.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Egg + brandytop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

  4. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

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

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

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

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 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

Macaroons
Provide the main body and almond-sweet flavour as they soften into the custard base.
Eggs
Set the mixture when baked and add richness and structure to the pudding.
Cream
Softens the macaroons and adds moisture and richness to the pudding.
Sugar
Adds sweetness and balances the flavour of the brandy and eggs.
Brandy
Adds aroma and a warm, distinctive flavour to the pudding.

The step that matters

Bake at 400°F (200°C) for 15 minutes. The eggs must set so the pudding firms without drying out. Baking too long at this high heat can curdle the eggs and make the texture tough, so watch closely once the cups go in.

“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

Brandy PeachesBrandy Peaches68 recipesBrandy CreamBrandy Cream21 recipesBrandy PuddingBrandy Pudding13 recipesWhite CakeWhite Cake431 recipes