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Dessert

Raspberry Meringue Cup

A chilled dessert of raspberry juice folded with stiff egg white meringue, served in cups and topped with Apollinaris water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Raspberry Meringue Cup

Ingredients

Directions

Make the raspberry juice

  1. Select well-ripened raspberries, rinse, and drain them.

  2. Cook the raspberries with a little water for a few moments.

  3. Press the cooked raspberries to extract the juice.

Mix the base

  1. In a bowl, combine the raspberry juice, vanilla extract, 1 cup of sugar, lemon juice, and orange juice.

Make the meringue

  1. In a separate bowl, beat the egg white until stiff peaks form.

  2. Gradually add the remaining ¾ cup of sugar while continuing to beat until glossy.

Fold and serve

  1. Fold the meringue into the raspberry mixture gently.

  2. Serve in cups and top with chilled Apollinaris water.

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Vanilla + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together2,371 recipes

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

  3. Red raspberry + vanillatop 7% of all pairs
    Smell alikestrong
    Cooked together21 recipes

    Shared aroma: maltol (caramel, sweet).

  4. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  5. Red raspberry + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together14 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 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

Egg white
Whipped into a foam that gives the meringue its airy structure.
Granulated sugar
Sweetens the dish and helps the whipped egg white become stable and glossy.
Raspberry juice
Provides the main fruit flavour, colour, and moisture of the dish.
Lemon juice
Adds acidity that brightens the raspberry flavour.

The step that matters

Fold the meringue into the raspberry mixture gently. Whipped egg white is a foam held up by trapped air. Vigorous stirring pushes that air out, deflating the meringue and leaving the cups dense rather than light.

Swap the red raspberry

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

  1. Blueberryfits better
  2. Figfits better
  3. Blackberryfits better
  4. Red raspberrythe original

Fit is the average pairing score against vanilla, sugar, lemon, 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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