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Meringues Au Chocolat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chocolate and cream are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Meringues Au Chocolat.

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Melt the chocolate and mix it with sugar.

  2. Soak the gelatine in cold water until soft, then dissolve it in warm cream.

  3. Combine the melted chocolate with the cream and gelatine mixture.

  4. Whip the remaining cream until stiff and fold it into the chocolate mixture.

  5. Pipe the mixture onto a baking sheet and bake in a preheated oven at 300°F (150°C) until set.

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. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

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

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