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Dessert

Almond Macaroons

Almond macaroons are small almond cakes made with almonds, lemon essence, powdered sugar, and egg whites, baked until firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Almond and lemon match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 5,655 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Almond Macaroons

Oven, in the book's wordsA cool oven

Ingredients

Directions

The book says “a cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the almonds

  1. Pour boiling water over the almonds.

  2. Remove the skins.

  3. Place the almonds in cold water for a few moments.

  4. Drain the almonds.

  5. Add lemon essence and pound them into a smooth paste.

Make the dough

  1. Mix in the powdered sugar and egg whites, working the mixture well with the back of a spoon.

  2. Wet your hands.

  3. Roll the mixture into balls the size of a nutmeg.

  4. Place the balls on buttered paper an inch apart.

  5. Wet your hands again.

  6. Gently smooth the surface of the macaroons.

Bake

  1. Bake in a cool oven at 300°F (150°C) for about an hour.

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. Almond + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

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

  3. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  4. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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

Almonds
Provide the main body and nutty flavour of the macaroons as a fine paste.
Powdered sugar
Adds sweetness and helps the mixture hold together as a dough.
Egg whites
Bind the paste and give the macaroons structure and a light, set texture when baked.

The step that matters

Working the mixture into a smooth paste. If the almonds are not pounded fine and the sugar and egg whites are not worked in well, the dough stays grainy and may not hold its shape. Baking in a cool oven then dries the outside gently so the macaroons set without browning too much.

Swap the almond

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

  1. Pistachiofits about as well
  2. Milletfits about as well
  3. Almondthe original
  4. Chickpeafits about as well

Fit is the average pairing score against lemon, sugar, 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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