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Creating a stable emulsion with almond paste and egg whites.
Technical
Combining almond paste, egg whites, and sugar to create a stable emulsion.
Culinary Significance
Used in Italian cuisine to create a delicate and flavorful macaron.
Primary Reaction
emulsification
Aroma ()
Compounds: benzaldehyde, vanillin, linalool, furfural, hexanal
Wine Analogy
Amaretto di Saronno
Coffee Analogy
Marzipan latte
Perfume Analogy
Almond blossom fragrance
Civilization
Sicilians
Era
18th century
Region
Sicily
Spread Path
Confectioners and pastry makers throughout Italy and Europe
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Science-driven cooking techniques with rigorous testing
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Pasteurized egg white powder — safe meringue, royal icing
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
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Science-driven cooking techniques with rigorous testing
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Pasteurized egg white powder — safe meringue, royal icing
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
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