![]() I love trying new things, new recipes, experimenting in my kitchen. This open minded foodie thing resonates with what I love. Good times!Īlthough I wasn’t that much into recreating recipes from my favorite HP series, I certainly remember how fun and important it was for Harry, Hermione and Ron to spend time together with families or friends enjoying food or trying new edible gifts. ![]() It certainly is a girlish theme and it brings me back to my childhood, when I was reading the books one after another, waiting for new movie trailers or playing hours computer games. Along with Butterbeer, Pumpkin juice and Rock Cake, treacle tart is a must creation in every Harry Potter fan kitchen. ![]() Wondrous meals mentioned in Harry Potter series are very interesting and appealing. Leftovers may be stored covered, at room temperature, for up to a week.“Master has not finished his soup, would Master prefer the savory stew, or else the treacle to which Master is so partial?” - Kreacher fully acknowledging Harry as his new master. With the bruleed sides facing up, pipe little dollops of icing on top of each macaron, in the center. Repeat this process for all the macarons and set aside to cool completely, at least 5 minutes. Always keep the blowtorch moving and don’t stay in one spot for too long, or it may burn. With a blowtorch, carefully brulee the syrup until it starts to bubble and turn a light golden brown, about 3 to 10 seconds. Using a small paintbrush, glaze the top of a macaron with the syrup mixture. In a small bowl, whisk together the golden syrup and water. Gently press the paired shells together until the filling just reaches the edge. Assembly (20 minutes)Ĭut a corner off the treacle tart filling bag and pipe a thick dollop onto half of the macaron shells. Transfer the icing to a small piping bag with a small star tip and set aside. In a small bowl, whisk together the powdered sugar, cream, and vanilla until smooth. Let cool on the baking sheet for 5 minutes then transfer to a wire rack and let cool completely. The macarons should be able to just come off the baking sheet when you try to lift them. If no batter sticks to your finger, they are ready.īake for 12 to 16 minutes, until the macarons have risen and just set. Tap the baking sheet firmly against the counter to create smooth, uniform tops and release any air bubbles.Ĭarefully remove the template (if using) and let the macarons rest at room temperature for about 15 minutes.Ĭheck that the macaron shells have formed a skin by touching the top of one with your finger. Take the piping bag and, keeping the tip about ½” above the paper, apply consistent pressure to pipe the macaron batter into 1 ½” round circles, about 1” apart. If you have a macaron template, place it underneath the parchment paper. Line two large baking sheets with parchment paper. Do not overfold.įit a large piping bag with a ¾” round piping tip and fill with the macaron batter. The mixture should fall slowly, but steadily, off a spoon, so that you can create a figure eight with the batter before it disappears. Gently fold in the almond flour mixture, in four batches, until a thick, lava-like consistency is achieved. Keep adding small amounts of dye until the meringue is a pale tan color, like that of raw pie crust. In a small bowl, combine the yellow and brown food coloring, mixing until the colors fully combine.ĭragging the end of a toothpick through the dye, add a couple small drops at a time to the meringue, folding gently to distribute the color each time. In a large bowl, with the whisk attachment of a stand mixer or hand mixer, whisk the egg whites, cream of tartar, and salt on medium-low speed until foamy.Īdd the caster sugar, one tablespoon at a time, and whisk on high speed until stiff, glossy peaks form.Īdd the buttery sweet dough emulsion and whisk for another 30 seconds. In a medium mixing bowl, whisk together the almond flour and powdered sugar. Pie Crust Macaron Shells (20 minutes + 15 minutes resting + 12 to 16 minutes baking) Set aside and allow to cool to room temperature while you prepare the macaron shells. Pour the filling into a large piping bag and seal. Let the filling cool for several minutes, until it is no longer hot to the touch. Immediately remove from the heat and add the breadcrumbs and lemon zest. In a medium heavy-bottomed saucepan, combine the golden syrup, butter, and condensed milk.Īttach a candy thermometer and stir constantly over medium heat, until the mixture reaches 225° F.
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