Secrets for the classic Greek melomakarona recipe

Secrets for the classic melomakarona recipe

Melomakarona are among the most beloved Christmas desserts. The recipe is simple, quick, and they keep well for a long time without spoiling. To achieve the classic, traditional flavor with perfect syrup absorption, it is essential to measure the ingredients accurately and follow these key tips.

The right ingredients

The ingredients are simple and can be found in every house.

• Flour: Use either all-purpose or soft flour for fluffy melomakarona. For a more syrup-rich result, use flour with semolina.
• Oils: For the best outcome, use mild olive oil and sunflower oil. Olive oil adds flavor and aroma, while sunflower oil ensures a lighter texture.

The dough – the biggest secret

The dough should be oily, soft, and shapable like soft modeling clay.
Important: Do not add extra flour. Additional flour leads to hard, dry melomakarona with a floury aftertaste.

• Once the flour is incorporated and the dough comes together, stop kneading.
• Over-kneading causes the oil to separate, making the dough tough.
• Cover the dough and let it rest for 15–20 minutes. This makes shaping much easier.

Small secrets for a fluffy dough

• Whip the sugar with the liquids thoroughly before adding the flour to achieve crispy and fluffy melomakarona.
• Properly melted sugar caramelizes during baking, giving the perfect biscuit-like texture.
• Let the dough rest for at least 20 minutes, covered, at room temperature.

Baking

Proper baking ensures the melomakarona dry in the center and brown evenly.
If moisture remains, they will not become fluffy or absorb syrup properly.

• Bake with convection in a well-preheated oven at 160°C (320°F).
• If using multiple trays, rotate them halfway through for even baking.
• Baking time is around 25 minutes, longer for larger cookies.
• No need to grease the tray, the dough is already oily.

Melomakarona are ready when puffed, browned, and easily release from the tray.

Proper syrup absorption

Syrup absorption is half the success of the recipe.

The golden rule: Cold melomakarona into hot syrup.

This ensures they soak properly and remain fluffy without becoming soggy. If using semolina flour, the opposite is required.

How to syrup correctly

1. Dip a few melomakarona at a time into the syrup for about 20 seconds on each side.
2. Remove while still warm and sprinkle with finely chopped pistachios or walnuts. In some regions, toasted sesame and walnuts are used.

For extra syrupy melomakarona

• Extend their time in the syrup, or
• Arrange them closely in a pan and pour the syrup slowly over the top.
• For an even more luscious result, keep the cookies warm and pour cold syrup.

Many prefer them fully soaked and soft.

Excess syrup? No problem

Any remaining syrup can be stored in a jar; it will be useful for another dessert or to refresh the melomakarona.
Boil the syrup for 3 minutes once it reaches a boil, skim, and keep warm on very low heat.

Why sometimes they turn out dry

• Because the dough was overworked.
• Because extra flour was added.
  The result is melomakarona that crumble during shaping, dry out, and do not absorb syrup.

Final tips for perfect melomakarona

• Beat the oil and sugar thoroughly before adding the flour.
• Avoid over kneading the dough.
• Bake until evenly golden.
• Syrup cold cookies with hot syrup (unless using semolina).
• Syrup in batches if making a large quantity.
• For very syrup-rich cookies, extend the soaking time or pour syrup in a tray.