RED VELVET MELOMAKARONA

The traditional recipe of melomakarona gets a special touch with the flavorful and crunchy texture of pistachios, offering a unique experience

Ingredients:

Dough:

50gr.	FINE SEMOLINA
250gr.	FARINA ALPHA
145gr.	CM SUNFLOWER OIL
40gr.	Orange Juice
2gr.	BAKING POWDER
2gr.	SODA
20gr.	GRANULATED SUGAR
26gr.	KENAROM RED VELVET
60gr.	Hot Water

Syrup:

900gr.	Water
1400gr.	GRANULATED SUGAR
300gr.	GLUCOSE SYRUP
100gr.	Honey
5gr.	CLOVES
2gr.	CINNAMON STICKS

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Preparation:

Place all the syrup ingredients in a pot over heat. Once it starts boiling, let it simmer for 5 minutes, then set it aside to cool. Dissolve the Kenarom Red Velvet in the hot water. Mix the dry ingredients in one bowl, and in a separate bowl, mix the wet ingredients, excluding the Kenarom Red Velvet.

Method:

Transfer the dry ingredients to the mixer bowl, add the dissolved Kenarom Red Velvet, and mix on low speed with the paddle attachment for 1 minute. Gradually add the wet ingredients, a little at a time, until fully incorporated.

Shaping:

Form 50g balls and gently press them to give them an oval shape.

Baking:

Bake at 170°C for approximately 14 minutes. Dip the warm melomakarona into the cooled syrup and allow them to drain.