400 ml Orange juice
530 gr. Sunflower oil
50 gr. Unsalted butter (melted)
50 gr. Powdered sugar
½ teaspoon baking soda
½ teaspoon Cinnamon
½ teaspoon Clove powder
1 Orange (the zest)
1200 gr. Flour for all uses
½ kilo Walnuts (coarsely chopped for serving)
For the syrup
500 gr. Water
700 gr. Sugar
1 Orange cut in 2
2 cinnamon sticks
100 gr. Honey


For the syrup
Put the water, sugar, orange and cinnamon sticks in a saucepan.
Put on the fire and let it boil for 1 minute (from when it starts boiling) and withdraw.
Add the honey, mix and set aside to cool.
For the macaroons
Pour all the liquids and butter into the mixer bowl.
Add the baking powder, soda and all the herbs together and start mixing with the feather very well.
Then add the flour and gently continue mixing, lowering the speed of the mixer (you don’t need to mix too much so that it doesn’t stick).
Shape the honey macaroons into small oval shapes and place them on a baking tray lined with greaseproof paper.
Bake in a preheated oven at 180 degrees for about 30 minutes, until they take on a dark golden color.
As soon as they come out of the oven, drop them hot into the cold syrup for about 1 minute.
Take them out with a slotted spoon and place them on a plate of your choice.
Finally, sprinkle with coarsely chopped walnuts.