Why it works: Almond and orange are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,125 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Moist Macaroons
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the almond paste
Pound the almonds with the orange-flower water.
Combine the almond mixture with the sugar in a saucepan over medium heat.
Stir until the mixture begins to string when you lift the spoon.
Shape and bake
Allow the mixture to cool slightly, then add the egg whites and mix thoroughly.
Shape the mixture into oval forms and place them on a baking sheet.
Bake in a moderate oven at 350°F (175°C) until golden.
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.
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Almond + orangetop 6% of all pairsSmell alikemoderateCooked together3,125 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Almond + angelicatop 6% of all pairsSmell alikestrongCooked together135 recipes
Shared aroma: alpha-pinene (pine, turpentine).
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Orange + angelicatop 8% of all pairsSmell alikemoderateCooked together159 recipes
Shared aroma: alpha-pinene (pine, turpentine).
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Almond + sugartop 18% of all pairsSmell alikemoderateCooked together15,679 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
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Sugar + orangetop 20% of all pairsSmell alikelowCooked together19,212 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and orange barely smell alike, yet cooks put them together in 19,212 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
- Sweet almonds
- Provide the main body of the macaroons, giving a moist, chewy paste.
- Sugar
- Sweetens the mixture and helps it set and brown in the oven.
- Egg whites
- Bind the almond mixture and add structure so the macaroons hold their shape.
- Candied orange peel
- Adds concentrated citrus flavour and aroma to the cookies.
The step that matters
Stirring over heat until the mixture begins to string. Cooking the almond and sugar mixture until it just forms strands thickens it and dries it slightly. Stopping at the right point keeps the mixture stiff enough to shape, while going too far can make it dense and hard once baked.
Swap the angelica
How well each one fits the dish's main ingredients (almond, sugar, orange, egg):
- Cinnamonfits better
- Nutmegfits better
- Gingerfits about as well
- Angelicathe original
Fit is the average pairing score against almond, sugar, orange, 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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