meloma carona

meloma carona

raw material

24 melomakaronas

syrup

• 1 ½ cups granulated sugar (300 g)
• coarse salt
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 4 whole cloves
• 1 cinnamon stick
• 1 ½ cups cold water (360 ml)

meloma carona

• 2 ¾ cups all-purpose flour (345 g)
• ¾ teaspoon baking powder
• ⅓ cup granulated sugar (65 g)
• ⅓ cup orange juice (80 ml)
• ½ tablespoon ground cinnamon
• ½ teaspoon vanilla extract
• ¾ teaspoon baking soda
• ⅓ cup olive oil (80 ml)
• ⅓ cup canola oil (80 ml)
• ¼ cup cold water (60 ml)
• 1½ tablespoons honey
• ½ cup walnuts (65 g), chopped

Nutritional Information

View information

• Calories 150
• Fat 7g
• Carbohydrates 19g
• Fiber 0g
• sugar 10g
• Protein 1g

An estimate based on a serving size.

Prepare

1. Make syrup: Combine sugar, salt, lemon juice, honey, cloves, cinnamon stick, and cold water in a small saucepan. Stir to combine, then bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer until syrup thickens slightly, 25-30 minutes. Remove the pan from the heat and allow the syrup to cool completely.
2. To make melomakarona: Preheat oven to 350°F (180°C). Line a 12 x 17-inch baking sheet with parchment paper.
3. In a medium bowl, whisk together flour and baking powder.
4. In a large bowl, whisk together sugar, orange juice, cinnamon and vanilla. Add the baking soda and mix for about 20 seconds, until the batter is light in color and slightly thickened. Add olive oil, canola oil, cold water, and honey and whisk until fully combined.
5. Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined, making sure not to overmix the dough.
6. Using a round tablespoon measure, divide the dough into 24 equal portions. Roll out each piece of dough into a smooth ball, then form an oval by gently squeezing two opposite sides and rounding the edges. Place the melomakarona on the prepared baking sheet and flatten the top. Poke 4 sets of holes in each melomakarona with a fork, pushing the dough only halfway.
7. Bake the melomakarona for 20-25 minutes, until firm to the touch. Remove from oven and cool for 5 minutes.
8. Put 4 melomakaronas at a time into the cooled syrup. Soak for 15 seconds on each side, then place back on the baking sheet. Repeat for the remaining melomakarona. Using one tablespoon, pour remaining syrup over each melomakarona. Seems like too much syrup, but melomakarona will continue to absorb it while resting. Cover the pan with aluminum foil and let stand overnight at room temperature.
9. Uncover the pot and sprinkle chopped walnuts over the top of the melomakarona. If desired, place each melomakarona in a cupcake liner and place on a plate.
10. enjoy!

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