Melomakarona - Authentic Recipe - TheLadyChef

Melomakarona – Authentic Recipe

Melomakarona

Winters make the Christmas and New year Celebrations quite chilly, so why not warm up your houses with the aroma of cinnamon, hot chocolate, and freshly baked Melomakarona? They are so easy to bake that even your children can help you bake these. Another similar kind of biscuit named KOURABIEDES is also one of the traditional greek desserts during the Christmas season, but they are said to be more of Turkish origin. Fresh, hot, and syrupy cookies make your dinner fiesta and post-dinner coffee even more exciting.

In ancient Greece, similar cookies named makaria were prepared using an egg mixture and honey syrup. They were eaten during funerals. The word Melomakarona is derived from ancient Greek words for honey, which are “meli” and “makaria”.  Nowadays, dark chocolate syrup is poured over prepared Melomakarona which gives it a more modern touch. So if you are already done serving Galaktoboureko, Greek Baklava or Loukoumades at your festivities, here is a new classic recipe to try.

Melomakarona recipe - 1

Ingredient Notes

Olive oil

Although many desserts and baked items are prepared in butter or vegetable oil, this classic owes its unique taste to the addition of olive oil. Be sure to find the Greek extra virgin Olive oil for the recipe.

Orange Juice

Although any citrus juice works well, this recipe is known for its classic Orange flavor burst. You can use packaged orange juice, but I always extract juices from fresh oranges in my Proctor Silex Juicit Electric Citrus Juicer. This delivers the best flavor of fresh oranges without added sugars.

Walnuts

When it is to a traditional Greek dessert, a must-have ingredient is chopped walnuts. If you dry roast them for a while before processing them in a nut blender, they will become more aromatic and lend a nutty texture to the cookies. Crushed walnuts on the top of the Melomakarona, just before serving.

Powdered cinnamon

Powdered cinnamon is a very aromatic baking spice that lends a sweet and spicy taste to desserts. It is used in many Greek delicacies. We will require a dash of powdered cinnamon to go on top of the baked Melomakarona.

Tips for the perfect Melomakarona dough

  • Melomakarona dough should be prepared and used on the same day. If you knead the dough and keep it for next-day use, the oil may separate leaving the dough in an awful shape.
  • If you are using an electric mixer, be sure to knead the dough on medium-low speed and just for a while. If the dough is overworked, the oil may separate.
  • Use only just the amount of dough specified for this recipe. If you add too much dough, the cookies will be baked tough and will break. If you think the dough is getting sticky, allow it to rest for 10 to 15 minutes and knead again. If it is still sticky, add a little amount of flour.

How to store Melomakarona?

Since they are just like baked biscuits, Melomakarona will stay fresh in an airtight container even after 2 weeks. But if you want to keep them longer or are making an extra batch, put them in the airtight container without pouring the syrup. When you need to serve, prepare fresh syrup, let it cool down, and soak the baked Melomakarona in it. Dash with a bit of cinnamon powder and walnuts.

Storing the dough is not advisable because it may become tough and may release oil. Use fresh dough the same day it is prepared.

How to make Melomakarona?

Step 1. Making the dough

  • Preheat the oven to 350 F. Grease baking sheets or butter papers with melted butter or oil.
  • Use an electric mixer for dough. I always advise using Hamilton Beach Classic Stand and Hand Mixer for the dough recipes. These mixers can regulate the mixing speeds and have many attachments to fulfill kitchen tasks.
  • Attach the whisk attachment and use a medium-sized bowl. Pour in olive oil and sugar. Whisk on medium speed until the mixture gets a white, creamy, and foamy texture.
  • In a separate mixing cup, mix the orange juice and baking soda. Mix well until it becomes bubbly.
  • Add this to the olive oil mixture and work again for 30 seconds. Remove the whisk and fix the paddle attachment which is used for kneading the dough.
  • Set the mixer to medium speed. Slowly add the flour while the mixer is working. Allow it to knead until a smooth, soft dough is formed. Cover it with a plastic film and allow it to rest for at least one hour.

Step 2. Shaping the cookies

  • After an hour, check if the consistency of the dough is fine. If it is sticky, add a bit of flour and wait for 15 minutes before working.
Shaping the Melomakarona cookies -1
  • Melomakarona is Traditionally egg-shaped cookies. Take some dough and shape it into 2-inch long and 1.5-inch thick cookies.
Shaping the Melomakarona cookies
  • Place one greased baking sheet on a baking pan. Set the cookies on it. Use a fork and prick a bit on the top of the cookies to create a design.
  • Bake for 18 to 20 minutes until a nice, light brown color of the cookies is achieved.
Melomakarona recipe - 1

Step 3. Preparing the syrup

  • While your cookies bake, you can prepare your syrup. In a saucepan, pour water, sugar, cinnamon stick, lemon juice, and lemon zest.
Greek Galaktoboureko - syrup preparation
  • Place it on medium-high heat until the mixture comes to a boil. Note that we only need to cook the syrup until the sugar dissolves and it becomes translucent. The syrup should not turn caramel color.
  • Simmer for 5 minutes. Remove from flame. Add Greek honey and mix well. Allow it to cool. Never pour hot syrup over hot or even cold cookies because it will break them.

Step 4. Setting and serving

  • Take out the cookies from the oven and immediately pour the syrup over the cookies. Set them on a cookie serving platter.
Melomakarona recipe
  • Sprinkle dry roasted and chopped walnuts on the Melomakarona. Sprinkle powdered cinnamon and serve.  

Ingredients

For cookies

  • 9 cups All purpose flour
  • 3 cup Greek Olive oil (extra Virgin)
  • ½ cup Orange Juice
  • 1 cup water
  • 1 cup Sugar
  • 1 tbsp. Baking soda

For syrup

  • 2 cups Greek honey
  • 1 cup water
  • 1 cup sugar
  • 1 cinnamon stick
  • 1 lemon juice and lemon zest
  • Ground cinnamon
  • 2 cups ground walnuts (for garnish)

Frequently Asked Questions

What is the difference between melomakarona and Finikia

In some parts of Greece, especially in the countryside, Melomakarona is known as Finikia. The basic ingredients and the recipe for both are the same. The only difference is that Finikia is deep-fried, and Melomakarona is baked. Sometimes, the dough of the Finikia also has semolina in it.

What is Melomakarona made of?

Melomakarona is an ancient Greek dessert that is made up of Olive oil, Orange Juice, Honey, and flour. In some recipes, semolina is also included. Other than the regular honey sugar syrup, Melomakaronas is also drizzled with dark chocolate syrup nowadays. Dry roasted and chopped walnuts or almonds are used as the final sprinkling after the sugar syrup is poured over.

How to make Melomakarona Gluten free

You will need to find alternative ingredients to All purpose flour and sugar. Almond flour is a good substitute, although it may make it a bit nuttier in flavor. Use xylitol or fruit monk sugar as a sugar substitute. These ingredients make it a Gluten free and low-carb dessert which you can also have on your weight loss diet.

Melomakarona recipe

Melomakarona – Easy Recipe

Adalynn Ward
This year, bake some Traditional Greek desserts for Christmas and New Year celebrations.Celebrate in style by baking these classic Greek Melomakarona with our easypeasy recipe, tips, and unique ideas.
5 from 1 vote
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course Dessert
Servings 4 persons

Ingredients

For Cookies

  • 9 cups All purpose flour
  • 3 cups Greek Olive oil (extraVirgin)
  • ½ cup Orange Juice
  • 1 cup water
  • 1 cup Sugar
  • 1 tbsp Baking soda

For syrup

  • 2 cups Greek honey
  • 1 cup water
  • 1 cup sugar
  • 1 cinnamon stick
  • 1 lemon juice and lemonzest
  • Ground cinnamon
  • 2 cups ground walnuts (forgarnish)

How to Make?
 

  • Preheat the oven to 350 F. Meanwhile, grease many baking sheets.
  • Fix the whisk attachment to the electric mixer. In the mixer's medium-sized bowl pour olive oil and add sugar. Whisk on medium-high speed until the mixture gets creamy.
  • In a separate cup, mix the orange juice with baking soda. Add this along with water to the olive oil mixture. Whisk again for half a minute.
  • Fix the paddle attachment. Add flour slowly while kneading the dough until a soft dough is formed.
  • Cover it with plastic wrap and let it rest for half an hour.
  • Shape the dough into 2-inch long 1-inch thick cookies. Use a fork to prick a decorative pattern on the surface.
  • Place the greased baking sheet on a baking pan and set the cookies on it, mounded side up. Set the cookies 2 inches apart from each other. Bake for 20 minutes until they become light brown.
  • Meanwhile, prepare the syrup. Put all the ingredients of the syrup in a saucepan except honey and cook until the contents boil. Allow simmering on low heat for 5 minutes.
  • Remove from heat, add honey and mix well.
  • Let the Melamakarona cool down for at least 20 minutes. Dip each cookie in the syrup and place it on the serving platter. Sprinkle it with cinnamon powder and finely chopped walnuts.

Nutrition

Serving: 1pieceCalories: 195kcalCarbohydrates: 32gProtein: 2.1gFat: 7gSodium: 39mgSugar: 20g
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Adalynn Ward
Hello!! My name is Adalynn I love to eat, travel, and eat some more! I am married to the man of my dreams and have a beautiful little girl whose smiles can brighten anyone’s day!