While there are many varieties of loukoumi to be found across the Mediterranean and the Anatolian peninsula, Loukoumi Geroskipou PGI is the only variety of loukoumi to be recognised with a protected geographical indication.
Produced with local expertise and strict attention to detail, these sweet treats are famed for their charming taste and a texture that melts in the mouth.
How to prepare
Ingredients
- 28 pcs Loukoumi Geroskipou PGI
- 25 g ground almonds
- 175 g icing sugar
- a pinch of red food-colouring powder
- 90 g egg whites
- 75 g granulated sugar
Instructions
1. For preparing the macarons, a food processor is ideal. Put the ground almonds, icing sugar and food colouring in the food processor and mix well.
2. Beat the egg whites with the granulated sugar in a mixer at medium- high speed until firm. Fold the almond mixture into the egg whites until they are blended together nicely. The batter should have the consistency of lava.
3. Fill a piping bag with the batter and pipe circles measuring 3 cm in diameter onto a silicone mat on a baking tray.
4. Tap the baking tray twice on a flat surface to remove the air bubbles from the batter and set aside for 30 minutes. Bake for 19 minutes in an oven preheated to 140 °C.
5. Cut circles measuring 4 cm in diameter from the Loukoumi and press them between two macaron halves. This recipe makes approximately 28 macarons.
6. Enjoy, it's Loukoumi Geroskipou PGI macarons!
Reasons to love Loukoumi Geroskipou PGI
Produced on the southwest shore of Cyprus, Loukoumi Geroskipou PGI is a gelatinous confectionery with a sweet taste. Available in a variety of flavours, the product is cut into bite-sized rectangular pieces and coated in powdered sugar or shredded coconut.
Firm at the touch, the soft sweetness of Loukoumi Geroskipou PGI is unveiled when placed on the tongue.
Although the loukoumi is distributed across the world, visitors still flock to the town from near and far to taste the little gems of Geroskipou.
Step back to 1895, the year Mr Sophocles Athanasiou returned to his home village of Geroskipou after many years abroad, bringing with him a recipe and an idea.
