Translates roughly to “honey-macarons” and they are the cause of endless Christmas arguments! There are the “melomakarona” people and the “kourabie” people. “Kourabie” is a butter and almond cookie, dusted with icing sugar. I AM A FAN! But I would stuff myself with “melomakarona” any day!
Melomakarona
Translates roughly to “honey-macarons” and they are the cause of endless Christmas arguments! There are the “melomakarona” people and the “kourabie” people.“Kourabie” is a butter and almond cookie, dusted with icing sugar. I AM A FAN! But I would stuff myself with “melomakarona” any day!
Ingredients
For the syrup
- 1 orange halved
- 1 stick of cinnamon
- 4-5 cloves whole
- 300 grams granulated sugar
- 300 grams water
- 150 grams honey
For the “melomakarona”
- 125 grams butter unsalted
- 125 ml olive oil
- 1 large orange zested
- 115 grams granulated sugar
- 1 sachet of vanilla
- ¼ tsp of salt
- 160 grams fresh orange juice
- ½ tsp baking soda
- 40 grams cognac
- 500 grams of all-purpose flour
- ½ tsp of baking powder
- 1 tsp of cinnamon
- ¼ tsp ground cloves
- 1 packet of walnuts for sprinkling
Instructions
- First, make the syrup. Put all the ingredients except the honey in a saucepan over medium-high heat. Bring to a boil and simmer for 5 minutes. Remove from the heat and add the honey.
- Whisk the butter with the olive oil, sugar, orange zest, vanilla and salt until well combined.
- Add the baking soda to the orange juice and once it foams, add it to the mixture. Add the cognac.
- Sift the flour with the baking powder, cinnamon and cloves. Add to the mixture and mix until you have a soft dough.
- Shape oval cookies (with dough the size of a walnut) and place them on baking trays lined with non-stick paper. Prick them 3-4 times with a fork. Bake at 175˚ C, fan, for 25-30 minutes, until golden brown.
- Place them on a platter and sprinkle with coarsely chopped walnuts.
Notes
If you want the “melomakarona” to be soft and moistened, then dip the hot melomakarona in cold syrup. If you prefer your “melomakarona” to be more biscuity and crunchy, then dip cold “melomakarona” in hot syrup.
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