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		</div><p>Desserts that will have kids cheering at home.</p>
<p>It&#8217;s back-to-school time again, after two weeks of fun and Easter frolic, why not celebrate your kid&#8217;s return to academia with delicious desserts to with these easy, kid-friendly desserts. Both kids and adults will love these luscious collection of make ahead just desserts.</p>
<p>Hakkasan gives us some macaron and chocolate recipes for the family.</p>
<blockquote><p>MACARONS</p></blockquote>
<p><strong>WHITE COLOUR: </strong><br />
• 50g white colour powder<br />
• 125g water<br />
&#8211; Mix well together</p>
<p><strong>TPT</strong><br />
• 600 Ground Almonds<br />
• 600g Icing sugar<br />
• 220g Egg whites<br />
&#8211; In a mixing machine bowl, mix all the ingredients together until smooth.</p>
<blockquote><p>MACARON</p></blockquote>
<h5><a href="https://londonglossy.com/wp-content/uploads/2019/06/thumbnail_white-macarons-vert2.jpg"><img class=" wp-image-133062 aligncenter" src="https://londonglossy.com/wp-content/uploads/2019/06/thumbnail_white-macarons-vert2.jpg" alt="" width="352" height="528" data-wp-pid="133062" /></a></h5>
<h5><strong>Ingredients:</strong></h5>
<ul>
<li>1420 TPT (1 batch above)</li>
<li>220 egg whites</li>
<li>20g caster sugar</li>
<li>600g caster sugar</li>
<li>120g Water</li>
<li>8g white colour</li>
</ul>
<h5><strong>Method:</strong></h5>
<ol>
<li>Place the egg whites into a mixing machine bowl, begin to whisk on a low speed</li>
<li>Place the caster sugar and water together in a pan and cook the sugar to soft ball 118C, when the sugar has reach 105C increase the speed on the egg whites and stabilise the meringue with 20g caster sugar.</li>
<li>Once the boiling sugar has reached 118C, reduce the speed of the egg whites and pour the sugar gently over the egg whites</li>
<li>Increase the speed and mix for 1 minute, stop the machine and add in the white colour. Turn on the speed again and whisk until the meringue has cooled to blood temperature and is firm.</li>
<li>Gently mix the meringue into the tpt base and mix until smooth and glossy.</li>
<li>Place into a piping big with 10mm nozzle, and pipe 45mm diameter bulbs, this should drop out to 50mm,</li>
<li>Allow to dry for 1 hour. Place into a pre heated oven at 130°C for 17-18 minutes, on low fan and 0% humidity or damper open.</li>
</ol>
<blockquote><p>Honeycomb Crunch</p></blockquote>
<p><a href="https://londonglossy.com/wp-content/uploads/2019/06/thumbnail_downloadfile.jpg"><img class="alignnone size-full wp-image-133060" src="https://londonglossy.com/wp-content/uploads/2019/06/thumbnail_downloadfile.jpg" alt="Honeycomb Crunch, Macarons, Desserts, Cooking, Baking" width="910" height="512" data-wp-pid="133060" /></a></p>
<ul>
<li>200g caster sugar</li>
<li>70g Glucose</li>
<li>45g Honey</li>
<li>25g water</li>
<li>10g Bicarbonate of soda</li>
<li>3g fine salt</li>
</ul>
<h5><strong>Method</strong></h5>
<p>1. Put the caster sugar, Glucose, Honey and water together in a pan and cook with a sugar thermometer until it reaches 150°C.</p>
<p>2. Take off the heat and whisk in the bicarbonate of soda. Allow the mixture to cook and rise fro 1 minute. pour out onto a tray lined with baking paper, allow to cool.</p>
<p>3. Break the honey comb into small pieces and dip in tempered white chocolate.</p>
<blockquote><p>Caramelised Honey Buttercream</p></blockquote>
<p><a href="https://londonglossy.com/wp-content/uploads/2019/06/thumbnail_Salted-caramel-macarons-1.jpg"><img class="wp-image-133061 aligncenter" src="https://londonglossy.com/wp-content/uploads/2019/06/thumbnail_Salted-caramel-macarons-1.jpg" alt="Caramel Buttercream, Macarons, Desserts, Cooking, Baking" width="425" height="543" data-wp-pid="133061" /></a></p>
<h5><strong>Ingredients:</strong></h5>
<ul>
<li>200g egg whites</li>
<li>360g Honey</li>
<li>400g Unsalted butter</li>
<li>2g salt</li>
<li>4g rice vinegar</li>
</ul>
<h5><strong>Method:</strong></h5>
<ol>
<li>Place the egg whites into a mixing machine bowl, begin to whisk on a low speed</li>
<li>Honey into a pan and cook on a moderate heat, when the temperature reaches 150°C gradually pour over the whisking egg whites, mix until blood temperature.</li>
<li>Gradually add in the softened butter and mix until soft and fluffy.</li>
<li>Fold in the vinegar.</li>
</ol>
<p>**To fill and finish the macarons</p>
<ol>
<li>Pair the macarons. Place the buttercream into a piping bag with a 7mm piping nozzle.</li>
<li>Pipe a ring around the edge of the macaron, place a piece of the honeycomb into the middle.</li>
<li>Close the macaron.</li>
<li>Spray with gold lacquer then dab with gold leaf, finish with a brushing of gold shimmer.</li>
</ol>
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