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Dessert

Nut Cake Macaroons

A quick baked cookie made with egg whites, walnuts, sugar, and grated chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Walnut and chocolate are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,548 recipes. Both carry 3-ethyl-2,5-dimethylpyrazine, which smells roasted, nutty. The science ↓

Nut Cake Macaroons

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the batter

  1. Beat the egg whites until stiff.

  2. Mix in the chopped walnuts, sugar, and grated chocolate.

Bake

  1. Drop spoonfuls of the mixture onto a baking sheet.

  2. Bake for 5 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. Walnut + chocolatetop 10% of all pairs
    Smell alikemoderate
    Cooked together1,548 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  2. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  4. Egg + walnuttop 23% of all pairs
    Smell alikemoderate
    Cooked together6,037 recipes

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

  5. Egg + chocolatetop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Egg whites
Whipped into stiff foam that gives the macaroons their light, airy structure.
Chopped walnuts
Add body and nutty flavour and a chewy, textured bite to the cakes.
Sugar
Sweetens the mixture and helps the whipped whites hold their shape.
Grated chocolate
Adds flavour and fat, and melts slightly to add richness and moisture.

The step that matters

Beat the egg whites until stiff. Under-beaten whites collapse and give flat, dense cakes, while over-beaten whites turn dry and grainy. Stiff whites trap air that gives the macaroons lift.

Swap the walnut

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

  1. Pecansfits better
  2. Almondfits better
  3. Hazelnutfits about as well
  4. Walnutthe original

Fit is the average pairing score against egg, sugar, chocolate. 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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