Greek Melomakarona or Honey Macaroons

Posted On December 4, 2006

Filed under Hellenic Food

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Ingredients > Makes 45
195g/1.5 cup vegetable shortening
240ml/1cup cooking oil
145g/1cup light brown sugar
1 egg
1/2 cup brandy
Juice and zest of two tangerines
1tsp ground cloves
1tsp ground cinnamon
2tsps baking powder
3/4 to 1kg self-raising flour
500g/5 cups ground walnuts

For the syrup
520g/2 cups clear honey
240ml/1 cup water
1 cinnamon stick
1 slice of lemon

Method >
To make the syrup, put all the ingredients in a heavy based saucepan and bring to the boil, stirring continuously for about 10 to 15 minutes.
Leave aside to cool. Beat together butter, oil and brown sugar until well combined. Add beaten egg, a little at a time, and incorporate well. Then add the brandy and tangerine juice and beat. Fold in the sifted flour, baking powder, zest and spices.
Set the oven to 180 C. Pinch small pieces of dough and shape; place on a tray lined with parchment. Bake for about 20 minutes or until golden in colour.
Dip the warm melomakarona in the cold syrup and let them soak up some syrup before taking them out. Roll in ground walnut and place on a plate.