Memomakarona are Greek spiced honey cookies, which are one of my favourite Greek cookies
I used the Mandarin Melomakarona recipe I made two years ago, which was a twist to the recipe in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!, which I think is perfect, but each year I love to experiment with the filling.
This year, I melted white chocolate in which I mixed some toasted walnuts and raspberry and blueberry jam and a couple of drops of raspberry essence. This combination was divine!
Melomakarona Stuffed with White Chocolate, Raspberry Jam and Walnuts
(Adapted from my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!, )
Makes: 60 (35 – 37 grams each)
- 1½ cups (250 grams – 8.8 oz) good quality mild olive oil (or 1 cup olive oil and ½ cup sunflower oil)
- 1 cup (230 grams – 8.1 oz) sugar
- 1 cup (250 grams – 8.8 oz) fresh mandarin juice
- 1 tsp baking soda
- 30 ml Grand Marnier or other liqueur
- About 7 cups (1kilo – 2.2 lbs) all purpose flour
- ½ tsp cloves, powdered
- ½ tsp cinnamon, powdered
- 1 – 2 tbsp mandarin zest (from 3 -4 mandarins, only a very thin layer)
For the syrup:
- 400 grams (14.1 oz) sugar, (almost 2 cups)
- 500 grams (1.1 lbs) citrus blossom honey
- 2 cups water
- 1 lemon peel
- 1 piece of whole cinnamon
- 1 white chocolate (180 grams)
- 200 grams toasted walnuts, pulsed in a food processor
- 120 grams raspberry and blueberry Jam
- 2 – 3 drops raspberry essence
- 150 grams coarsely ground walnuts
- 4 – 5 tbsp Citrus honey
- Start by preparing the syrup by adding sugar, honey, water, cinnamon stick and lemon peel in a pot. Mix and bring to a boil. It will soon bubble and form froth. Reduce heat, skim and simmer mixing a couple of times, for 8 – 10 minutes. Turn off the heat and set aside.
- Sieve the flour and mix with the mandarin zest, cloves and cinnamon.
- Beat the olive oil and sugar well for about 10 minutes on high speed. Mix the baking soda in the mandarin juice and add to the mixture (be careful as it will bubble). Add the Grand Marnier.
- Change to the K paddle or to the dough hook and add the flour mixture gradually until the dough does not stick to the hands. (If your mixer does not have the above paddles, use your hands).
- Melt the chocolate in a bain Marie.
- Preheat oven to 180o C / 350o F and toast the walnuts for about 15 minutes, until fragrant. Let them cool for a while and then pulse them in a food processor. Add them to the melted chocolate, together with the jam and essence and mix.
- Line a baking tin with parchment paper and taking some dough the size of a large walnut, shape melomakarona round and then slightly flatten it. (I wheigh each ball to be around 35 – 37 grams).
- Add 1 tsp filling and fold around the filling to form a round or oblong cookie, making sure to enclose the mixture. Turn the melomakarono over and on the side without any seam, press the cookie on a box grater or an egg cutter horizontally and vertically, to form a pattern on top.
- Place them on the baking tin spaced apart and bake for 20 – 25 minutes, depending on your oven, or until they just start to get a light colour.
- When they are baked, dip them, while still hot, in the syrup for about 1 – 2 minutes. Turn them over and remove with a slotted ladle in a colander until they cool.
- Place them in a platter, drizzle some raw honey on top and add lots of walnuts on top.
My Kourabiedes this year were also filled with the same mixture as above. You can find the basic recipe here.
Best wishes for a Merry Christmas and a Happy New Year, filled with Happiness and Peace on Earth!
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Other related Recipes:
Kopiaste and Kali Orexi,