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Were you looking for a Melomacarona recipe?

Recipe DecemberCake Recipes

Preparation Time: 20 minutes

Baking Time: 20 - 25 minutes

Total Time: About 1 hour

Servings: 35

honey macaroni recipe
Photo: @The_Coook

The tradition of melomakarona, derives its roots from the Asia Minor Greeks, and they are also known as "phoenixes". This dessert emerges as a small piece of culinary history, conveying flavors that resonate with love and nostalgia.

Typical gingerbread ingredients include flour, sugar, orange zest or juice, cognac, cinnamon, and other flavorings. Oil, honey and water are added, creating a harmonious blend of flavors that highlights the tradition in a warm and likeable way. This recipe revives the magic of the word melomakarona, offering a refined taste experience that touches the heart and the taste memory.

See below!

honey macaroni recipe
The materials you will need

Let's see how to organize this recipe for cinnamon rolls!!

Your materials are as follows:

For the honey macaroons:

150 gr. sunflower oil

80 gr. olive oil

150 gr. fresh orange juice

1 tsp baking soda

50 gr. sugar

500 gr. goch

100 gr. fine semolina

50 gr. ground walnut

1 tsp cinnamon

Zest of an orange

For the syrups:

​350 gr. water

600 gr. sugar

100 gr. honey

3 cinnamon sticks

3-4 cloves

1 orange cut in half

Cinnamon roll recipe
Step 1


The process:

  1. First, put the ingredients for the syrup in a saucepan and let it boil and dissolve the sugar. Leave aside to cool.

2. Put the sunflower oil, olive oil and sugar in a bowl and mix until dissolved. Put the fresh orange juice in a glass, add the baking soda, stir until it foams and add it to the mixture

3. Sift the flour into a bowl, add the semolina, walnut, cinnamon and zest and mix.

4. We add this mixture to the liquid mixture and with a spoon or with our hands, mix for a short time just enough to absorb all the moisture. No more kneading because the mixture will extract the oil, and the dough will spoil

honey macaroni recipe
Photo: @The_Coook

5. Shape oval honey macaroni 35 g. each, and place them on a baking sheet lined with parchment paper.

TIP: What I'm going to tell you, keep the amulet. Don't put more dough per melomakarono and don't put them too close to the baking pan because they will puff up. They will be much bigger than what you see. Stick with the 35 gram plan, you'll remember me.


After syruping everything, pour honey and plenty of walnuts!

Gingerbread recipe
Melomakarona Ready!


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