Love your recipes and eager to try this one after not succeeding with other versions. Would just like to point out that video has more ingredients than listed in the recipe (brandy, orange zest, nuts to be mixed in with the flour). Also, baking temperature is different, 325 in the video and 350 in the online recipe. Video makes it look easy!
When I was growing up, my aunt made a recipe of persimmon cookies that was my absolute favorite. Her recipe included adding baking soda to the persimmon and it would react just as in your recipe for these cookies. They were dense and soft but delicious. Finally, I learned to put the soda in the dry ingredients and made much lighter but equally delicious, and better (according to mom) cookies. Try it.
New sub! I was researching holiday cookies for my own channel and came across yours. I wanted to send you a little holiday love and support from Japan. :) Your recipe looks fantastic. Big thumbs up!
I have three recommendations for your great recipe ... which I make myself for all festive occasions. First, if you dip the Melomacarona into cool syrup they will not crumble and fall apart when you dip them in hot syrup. Second, If you brush some honey on the Melomacarona the chopped walnuts will stick better ! Third, add some orange-based brandy (Grand Marnier liquer) to the cooled-down syrup because the heating in the oven will destroy (remove) the orange juice flavours! As for the name Melomacarona: it is derived from the words Meli (Honey in Greek) and Macaron (Pasta-like in Italian). And the recipe was imported to the Ionian Sea Islands (Eptanysia) by the Venetians from the East Med. Sea, most likely from Lebanon.
Hi, dear Diane~ Firstly, love and appreciate your awesome work! It is a gift to so many of us. 🙏🏻 Secondly, if I may ask - is BOTH baking powder and baking soda used in this recipe? You reference baking powder in the very beginning and then say baking soda, and I just want to ensure that I get it right. Thank you so much~ With Big Blessings, Katerina Katsanis-Semel 🙏🏻🌟🎄🙏🏻
Grand Marnier liqueur is the best substitute for brandy because it has the orange flavour in it. Remember that the baking process will destroy (remove) the orange flavour in the orange juice !
the recipe that you show on video is ComPLETELY different then the printable recipe...it completely excludes ingredients and amounts of excluded ingredients and even the oven temp is different....
Sorry, but the walnuts your recipe says for sprinkling and no mention of been added in the dough mixture and how much to put in it. Why? I think you should write recipe from scratch
This looks sooo mouthwatering good! Although it’s January I still wanna make these melomakarones 😋😋
Ευχαριστώ
Great!
yum
❤
Love your recipes and eager to try this one after not succeeding with other versions. Would just like to point out that video has more ingredients than listed in the recipe (brandy, orange zest, nuts to be mixed in with the flour). Also, baking temperature is different, 325 in the video and 350 in the online recipe. Video makes it look easy!
Noted!
When I was growing up, my aunt made a recipe of persimmon cookies that was my absolute favorite.
Her recipe included adding baking soda to the persimmon and it would react just as in your recipe for these cookies. They were dense and soft but delicious. Finally, I learned to put the soda in the dry ingredients and made much lighter but equally delicious, and better (according to mom) cookies. Try it.
Thanks for sharing!
New sub! I was researching holiday cookies for my own channel and came across yours. I wanted to send you a little holiday love and support from Japan. :) Your recipe looks fantastic. Big thumbs up!
Hi Diane,my family makes an orange cake using the whole orange in the frosting. I think it’s Greek?
where is the recipe with ingredients and method listed?
I like that you presented the ingredients down in the description. Cheers👌🙂
I have three recommendations for your great recipe ... which I make myself for all festive occasions.
First, if you dip the Melomacarona into cool syrup they will not crumble and fall apart when you dip them in hot syrup.
Second, If you brush some honey on the Melomacarona the chopped walnuts will stick better !
Third, add some orange-based brandy (Grand Marnier liquer) to the cooled-down syrup because the heating in the oven will destroy (remove) the orange juice flavours!
As for the name Melomacarona: it is derived from the words Meli (Honey in Greek) and Macaron (Pasta-like in Italian).
And the recipe was imported to the Ionian Sea Islands (Eptanysia) by the Venetians from the East Med. Sea, most likely from Lebanon.
Hello 👋 Diane
If we don't put walnuts in the mix
We add more flour?
And how much more
Thank you so much
For all u have been
Sawing us
U are soooo good
I would have to test the recipe to answer that with accuracy. I don't really know. Walnuts are kind of the key in these cookies. Maybe another nut?
Hi, dear Diane~ Firstly, love and appreciate your awesome work! It is a gift to so many of us. 🙏🏻 Secondly, if I may ask - is BOTH baking powder and baking soda used in this recipe? You reference baking powder in the very beginning and then say baking soda, and I just want to ensure that I get it right. Thank you so much~ With Big Blessings, Katerina Katsanis-Semel 🙏🏻🌟🎄🙏🏻
Oops! I have to check. Thanks for catching that.
@@DianeKochilas Euxaristo poli, adelfi! : )
Is it possible to make a syrup from jaggery?
I don't know.
Your recipe does not mention Brandy, why?
What if anything a substitute for brandy?
You can leave it out or use any liqueur you like.
Grand Marnier liqueur is the best substitute for brandy because it has the orange flavour in it.
Remember that the baking process will destroy (remove) the orange flavour in the orange juice !
No recipe iv ever seen tells me how long to soak cookies…help
An hour.
you have to use your judgement because no to batches are exactly the same. But it's not more than a minute or two.
the recipe that you show on video is ComPLETELY different then the printable recipe...it completely excludes ingredients and amounts of excluded ingredients and even the oven temp is different....
Yes, you are right. I will fix it. The links were confused.
i was told not to boil honey
It does lose many of its nutritional merits when heated, but the cookies wouldn't absorb the syrup otherwise.
Sorry, but the walnuts your recipe says for sprinkling and no mention of been added in the dough mixture and how much to put in it. Why? I think you should write recipe from scratch