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Melomacarona

Gluten free and lactose free Melomacarona!
Ever since I was a kid, I've been crazy about Christmas treats. Whenever those days approached, I would go into the kitchen and together with grandma, we would make all kinds of delicacies. But at the same time, I would think about how we could alter them so I could taste them too. After years of searching for the right ingredients and experimenting in the kitchen, I'm happy to present you with my own melomacatona recipe. This recipe is tailored for my food intolerances but is also delicious. Try them yourself and you won't miss out. ☺️💝
Course Dessert
Keyword Dairy Free, Egg Free, Gluten Free, Lactose Free, Wheat Free
Prep Time 30 minutes
Cook Time 20 minutes

Ingredients

For the dough

  • ¾-1 g “Schär” flour MIX – C – PATISSERIE* sifted
  • 195 g coconut butter
  • 240 g olive oil
  • 145 g honey
  • 2 tsp egg substitute + 2 tbsp. lukewarm water**
  • 2 tsp baking powder***
  • 2/4 cup rice milk
  • 1 tsp clove
  • 1 tsp cinamon powder

For the syrup

  • 520 g honey
  • 240 ml water
  • 1 cinamon stick

Instructions

For the dough

  • In a bowl, pour 2 tea spoons of egg replacement and 2 table spoons of water and mix with a spoon until the mixture has a smooth texture. Let it rest for 5 minutes.
  • Put the butter, oil and honey in the mixer and beat them until the mixture becomes fluffy. Add the egg replacement mixture and the rice milk and beat until you have a creamy result.
  • Add the flour, baking powder and spices.
  • NOTE: The dough should be soft and pliable.
  • Set the oven to 180 ºC.
  • Take small pieces of dough and form small cookies. Place them on a tray with greaseproof paper.
  • Place the tray in the oven aand bake for about 20 minutes. Before taking them out of the oven, make sure they are golden brown.

For the syrup

  • Put all the ingredients in a saucepan and stir until the honey dissolves. Leave it on medium heat until it boils.
  • Then let the pot cool. And then dip the honey macaroons in the syrup. A little at a time and leave them for about 20 seconds on each side.

Notes

*Flour ''Schär'' MIX - C - PATISSERIE: mix without wheat, gluten, milk, lactose, egg, sunflower oil and without preservatives. Ingredients: corn flour and starch, rice flour, tapioca flour, carob thickener. May contain traces of soy and lentil flour.
**Egg Replacement: wheat, gluten, egg, yeast free blend. THERE ARE DIFFERENT BRANDS. Ingredients: potato starch, tapioca flour, calcium carbonate, citric acid, methylcellulose.
***Baking powder: a wheat, gluten, lactose, dairy, egg, peanut and soy free blend. Ingredients: Calcium Monophosphate, Corn Starch, Sodium Carbonate. THERE ARE DIFFERENT BRANDS.