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Honey macaroons ½-cup olive oil ½-cup sugar ½-cup Metaxas brandy 1½-cups butter, room temperature 1½-cups orange juice 1½-cups walnuts fine chopped 1½ -teaspoon Cinnamon powder 1-teaspoon cloves powder 3-cups all purpose flour 2-teaspoons baking soda Grated rind of two oranges Syrup 1½-cup sugar 1½-cup water 1½-cup honey 1-Cinnamon stick 1-lemon the juice and the peel Boil ingredients for the syrup for 8-10' minutes
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Sift
flour and baking soda together Combine
butter, oil and sugar in the mixer bowl and beat until creamy. Add
orange juice, brandy and orange rind.
Lower mixer speed and add flour little by little. Mix until all
ingredients bond together and soft dough is formed. Knead dough and
let it rest for 15' minutes. Use
a tablespoon filled with dough, form oval shape macaroons 6cm long and
place in large lightly oiled baking tray. Bake
in a 190ºc or 375ºf preheated oven for 20’-25’minutes. Tip:
Bake in the middle rack of then oven to avoid burning of the bottoms. Remove
cookies from the oven and set on the side to cool. Let
cool for 2-3’minutes, then bath 2-3 macaroons each time, by dipping
in the syrup with hollow flat ladle, set them on a tray and same time
cover each batch with fine chopped walnuts. You
can place melomakarona individually in muffins paper cups. Ready
to serve after 4-5 hours. Do
not refrigerate. Good for one week to ten days covered.
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For healthy cooking use Greek
pure olive oil and fresh ingredients |
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