Snowy Owl Meringues

 

It’s no secret that I love all things Harry Potter, so when I saw a new Official Harry Potter cookbook, I was excited to dive in!

Here’s my review:

Official Harry Potter Cookbook by Joanna Farrow
My rating: 3 of 5 stars

This is a cute Harry Potter themed kids cookbook. There are tons of fun decorative Harry Potter ideas in the book (will they turn out like the picture? probably not, but one can always hope).

Throughout the text, there are many pictures and fun movie facts that go along with the recipes.

I made the Hedwig Meringues (pictured on the front cover), but found that the recipe was a bit over-simplified and used my own knowledge and a secondary recipe to make sure the meringues actually turned out.

Based on that experience, I'd use this cookbook as a guide and idea board for decorations, but would cross-check recipes with more tried and true versions.

View all my reviews

Ok, so it’s super pretty and fun, but the actual recipes?  Ummmm...debatable.  

The book is intended for kids, so while the instructions are simple, they’re maybe too simple. The recipe below likely would have failed if I did not have prior experience making meringues - I ended up adding an ingredient (cream of tartar for stability) and several key instructions (like cooling time).

I noticed as I flipped through the book that many recipes would be very hard to pull off in a home kitchen (like the triple decker bus sandwich), but as long as one is able to pivot a bit with their own culinary knowhow, it’s a fun book for Harry Potter enthusiasts to have in their collection.

Snowy Owl Meringues

Adapted from the Official Harry Potter CookBook

Meringues

3 egg whites

¼ teaspoon cream of tartar

Pinch of salt

¾  cup granulated sugar

Decoration

Sliced almonds (about ¼ cup)

M&M candies, cut in half (about 5)

Mini chocolate chips

Gold sprinkles

Place the egg whites into a stand mixer fitted with the wish attachment.  Whisk on medium high speed until foamy.

Add the cream of tartar salt, and about 2 tablespoons of the sugar.  Whisk on high until incorporated.  While the mixer is still on, slowly add the remaining sugar.  Keep whisking until the meringue is smooth and glossy and stiff peaks form.  To test if the meringue is stiff, flip the bowl upside down.  If the meringue doesn’t move, it is ready.

Preheat oven to 250 degrees F and line a baking sheet with parchment or a silicone mat.

Use a large scoop (about 3-4 tablespoons) to scoop the meringue onto the prepared baking sheet.

Use the back of a small spoon to gently smooth and shape the meringues into an owl shape.

Place sliced almonds as feathers and half and M&M as a beak.

Bake in the preheated oven for 50-60 minutes or until the meringues are just beginning to brown and sound hollow when tapped.

Turn the oven off.  Briefly remove trays to place chocolate chips and sprinkles as eyes (the heat will melt the chocolate and sprinkles can be pressed into the center.)

Return the tray to the hot (but turned off oven) and cool completely in the oven, about 1 ½ hours.

Store in an airtight container.