Melomakarona: 4 Secrets for sure success!!

Melomakarona!! The traditional Greek Christmas dessert!! The materials may be simple, but much care is needed in execution and syruping!! The melomakarones you are trying to make become hard or not syrup properly;….

Dry or soften after a few days; Not
You can succeed the shapes; What are you doing wrong?; Learn all the secrets
For successful melomakaroni!!

*1. Not to become hard: 

Melomakarona do not need
very kneading. If the parasites are most likely to become hard and
not to cut the syrup. Once your dough is homogeneous, start
to shape them.

*2. To be properly syruped: 

His cooking law applies
“hot vs cold” and trampoline. Other recipes call for honey macaroons
to be syruped hot in cold syrup, others while they have cooled to
syrup hot and others to be both hot.

If the recipe calls for warm honey macaroons with cold syrup, notice why
As we continue this process, The syrup is warming up.

Thus should
to cool it at intervals. Do not business something different because the result will
it is catastrophic.

*3. Do not soften or dry out: 

Syrupy honey macaroni has the ability to absorb moisture
from the environment and to soften or on the contrary to dry in a dry
environment.

The successful one
melomakarono also needs proper storage. Be sure to save them to
some dish or bowl protected with film on top.

You can “embroideries”, just pushing, gently on the fermented melomakaron.

To achieve the lines on the melomakaron, We can rolle it over a sieve after we roll it.

So it will get the characteristic squares. We can also use a fork or even cheese grater.