Honey Macaroons (Mézes Puszedli)

I have a bit of trouble how should I call this in English, but I stick to the term of macaroon. Although it’s nothing like it. Or you can just simply call it puszedli (poosedly). But this would probably send you to a fit of  loud laughs.

It’s quite a popular dessert in Hungary during the Christmas/Easter period. Although we used to have it regardless of the occasion.  One thing you have to bare in mind, consume with care as contains a bit of calories.

Honey Macaroons


  • 350g Plain Flour
  • 100g Strong White Bread Flour
  • 100g Icing Sugar
  • 1 humped tsp Bicarbonate-Soda
  • 1Tbsp Cocoa Powder
  • 1/2tsp Ground Cinnamon
  • Hint of freshly grated Nutmeg
  • 1/2tsp Ground Ginger
  • Few drops of lemon Juice
  • Orange Zest
  • 80g Unsalted Butter (room temperature)
  • 160g Acacia Honey
  • 1Tbsp Sour Cream
  • 1 Egg + 1 Egg Yolk (keep the egg white)

for the icing

  • 1 Egg White
  • 100g Icing Sugar
Pre-heat the oven to 180C°. You’ll need a big or two baking tray lined with baking paper.

Mix well together the flours, cocoa powder, icing sugar, bicarbonate-soda and the spices.

Add the soft butter and make a crumble like mix.

Heat the honey up gently up to about 50C° and add it to the crumble mixture. Also mix in the egg and the extra yolk with the sour cream.

Give a good stir for the mixture. Leave to rest for 5-10 minutes and with floured hand roll egg yolk size balls. It will double up in size during baking.

Bake it for 10 minutes.

Meanwhile make the icing by mixing the left over egg white with the icing sugar. Only use a fork as we don’t want to beat the egg white to stiff peaks. Gradually add the icing sugar to the white and bind them slowly together.

With a pastry brush, brush the still warm macaroons over and leave them to cool.

Store it in an air tight tin box, and will last for weeks.




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