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Dessert

Maple Puffs

Maple Puffs are sweet, airy cakes made from maple and brown sugar syrup, egg whites, and dried fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Walnut and fig match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 373 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Maple Puffs

Ingredients

Directions

Make the syrup

  1. Boil the maple sugar, brown sugar, and water until it reaches the soft ball stage.

Make the puffs

  1. Beat the egg whites until very stiff.

  2. Gradually add the hot syrup to the egg whites while beating continuously.

  3. When the mixture begins to stiffen, fold in the chopped walnuts, figs, citron, and raisins.

  4. Beat until the mixture holds its shape.

  5. Drop by tablespoonfuls onto greased paper and let stand until stiff.

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. Walnut + figtop 4% of all pairs
    Smell alikestrong
    Cooked together373 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Fig + raisintop 7% of all pairs
    Smell alikemoderate
    Cooked together737 recipes

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

  3. Walnut + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together647 recipes

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

  4. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  5. Sugar + figtop 16% of all pairs
    Smell alikemoderate
    Cooked together2,241 recipes

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

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

What each ingredient does

Egg whites
Whipped into a stiff foam that gives the puffs their light, airy structure.
Maple sugar
Cooked into a syrup that sweetens the puffs and sets firm as it cools.
Brown sugar
Adds sweetness and molasses flavour to the syrup and the finished puffs.
English walnuts
Add crunch and texture to the puffs.
Figs
Add chewy texture and natural sweetness to the puffs.
Raisins
Add chewy texture and sweetness to the puffs.

The step that matters

Gradually add the hot syrup to the egg whites while beating continuously. Pouring the hot syrup in slowly while beating cooks the egg whites gently and builds a stable, glossy foam. Adding it all at once can deflate the whites and leave the puffs dense.

Swap the walnut

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

  1. Almondfits better
  2. Chestnutfits about as well
  3. Pistachiofits about as well
  4. Walnutthe original

Fit is the average pairing score against sugar, egg, fig, raisin. 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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