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Dessert

Tapioca Meringue

A baked dessert of tapioca and apples topped with browned egg white meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Apple and wine are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,207 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Tapioca Meringue

Ingredients

Directions

Prepare

  1. Soak the tapioca in warm water for 3 hours.

  2. Peel and core the apples, then fill them with sugar and a little grated nutmeg or a splash of wine.

Bake and serve

  1. Pour the soaked tapioca over the apples and bake in the same dish for 1 hour.

  2. Spread the beaten egg whites over the top and brown slightly before serving.

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. Apple + winetop 10% of all pairs
    Smell alikemoderate
    Cooked together1,207 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Apple + nutmegtop 12% of all pairs
    Smell alikemoderate
    Cooked together3,790 recipes

    Shared aroma: estragole (anise, licorice).

  3. Nutmeg + eggtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

  5. Sugar + nutmegtop 20% of all pairs
    Smell alikelow
    Cooked together23,364 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Nutmeg and egg barely smell alike, yet cooks put them together in 24,744 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

Tapioca
Swells in soaking water and thickens the juices around the apples as it bakes.
Tart apples
Provide the main body of the dish and a sharp flavour that balances the sugar.
Sugar
Sweetens the apples and helps them soften and caramelise slightly as they bake.
Egg whites
Beaten into a foam that sets when baked and browns lightly on top.

The step that matters

Spreading the beaten egg whites over the top. Egg whites set and brown in the oven, so they should be well beaten and spread evenly over the hot tapioca and apples. Under-beaten whites stay runny and won't hold a peak or brown properly.

Swap the nutmeg

How well each one fits the dish's main ingredients (apple, sugar, wine, egg):

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Gingerfits about as well
  4. Clovefits about as well

Fit is the average pairing score against apple, sugar, wine, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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