Hogwarts Meringue Kisses Recipe | Great Hall Feast | My Harry Potter Kitchen (Recipe #46)
Welcome back to another recipe from My Harry Potter Kitchen! This is the YouTube series where I'm baking my way through the Harry Potter books, whipping up magical recipes for every item of food and drink we find. Last week we served up the ultimate Rice Pudding as part of our Great Hall Feast Recipes
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Let's tuck in to Chapter Seven of the Philosopher's Stone - ' The Sorting Hat'
"Great Auntie Enid offered him a meringue"
This story sounded a little painful for Neville but hopefully he got a tasty treat out of it! I decided to add some Hogwarts Magic to the classic meringue kisses recipe!
This Harry Potter Meringue Kisses recipe is the great way to make some magical toppings for cakes, desserts or afternoon tea. For an extra touch of magic, I've personalised each version using colours of the Hogwarts houses!
Hogwarts House Meringue Kisses Recipe Ingredients:
(makes 16 meringue kisses)
4 egg whites
1/2 tsp cream of tartar
1 tsp vanilla
red, blue orange and green food colouring
Harry Potter Meringue Kisses Method:
To create your meringues using the Italian Meringue method, you want to begin by separating the egg whites from the yolks (Wizard Tip! Don't throw away the yolks, freeze them until you need them in another recipe).
Create your sugar syrup by adding the sugar and water into a saucepan on a high heat. Bring to the boil and continue heating until it reaches 120c.
When the sugar has almost reached temperature, pour the egg whites into a bowl and add the cream of tartar before whisking on a slow speed. Once frothy slowly pour in the sugar syrup so it falls in a thin strand. Keep on whisking until all the sugar syrup has been added.
Begin whisking the egg whites on high for around 5-7 minutes. You'll know it's ready when you can touch the side of the bowl - it should be close to room temperature.
Get four piping bags with different nozzles and use a paintbrush to make striped lines with each of your food colouring gels. Fill with the meringue and leave for a couple of minutes.
Line a baking tray with baking paper or silicone and pipe out your lightning bolt shapes. Bake in the oven at 80c for 4-5 hours (Wizard Tip! This is a really low and slow bake to make sure we get a crisp outside, without colouring them, but they'll melt in the mouth.
Once ready, remove from the baking tray and if not using immediately, store in an airtight container for 3-5 days.
Meringues come in all shapes and sizes so I can't wait to see what you do with these lightning bolt meringues!
I hope you enjoyed the latest food recipe from the Philosopher's Stone! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!