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Dessert

Souffle of Macaroons

A soufflé made with macaroons, cream, brandy, sugar, egg yolks, butter, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Souffle of Macaroons

Ingredients

Directions

Prepare the base

  1. Pour boiling cream and brandy over the macaroons.

  2. Add sifted sugar and let cool.

  3. Beat the yolks of the eggs until smooth and mix in the butter.

Bake and serve

  1. Pour the mixture into a souffle pan.

  2. Fold in the beaten egg whites and bake for 20 minutes.

  3. Serve immediately.

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 + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Brandy + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Macaroons
Provide the main almond and sugar flavour and soften into the base of the soufflé.
Egg yolks
Enrich the base and add richness and structure as they set.
Egg whites
Beaten and folded in to whip air into the mixture, so it rises and becomes light.
Butter
Adds fat for richness and a smooth, tender texture.
Sifted sugar
Sweetens the base and helps give a smooth texture.

The step that matters

Folding in the beaten egg whites. Folding gently keeps the air beaten into the whites. Stirring or deflating them makes the soufflé rise less and turn dense.

“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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