I wanted these meringue to be of a bright, bright green colour, to get into the St. Patrick’s Day mood.
But they turned out pale faced and ashen. In fact if you take a closer look at it, they do like upturned green casper ghosts.
I guess i was a bit apprehensive when adding my matcha powder into the batter as i was afraid the green tea flavour would be too overpowering for the people who would be eating it.
Plus, i was kinda skimping, cause green tea powder are pretty hard to come by, with only certain specialty stores carrying it.
In my defence, the batter colour was of vibrant green, the colour that i was aiming for. But i guess as the cookies dry in the oven, so does the colour.
No harm done though, cause these cookies were delicious. In fact, they taste exactly like green tea macaron shell, minus the almond nuttiness in it. They were so delicately crispy on the outside that you can break them with your tongue instead of having to chew on them. The insides were just slightly chewy. And i must say, between all that, these kisses were so tiny, yet addictive. You just want to keep popping them into your mouth, break them with your tongue, and have them kinda dissolve into nothingness, then repeat the whole procedure over and over and over again.
The green tea flavour was quite distinct, without being too overpowering. In fact i think i am quite glad that i skimped a lil on this!
Ps: The tips of this meringue browns and gets dark in colour very easily, so u might want to watch out for that and keep the low oven temperature in check.
(Taken from Hungry Cravings )
2 ounces powdered sugar
2 tablespoons matcha tea
2 ounces egg whites, at room temperature
2 ounces sugar
Preheat the oven to 175ºF. Sift together the powdered sugar and matcha. In a mixer fitted with a whip attachment, whip the egg whites on medium to soft peaks. With the motor running on high, gradually add the sugar. Continue to whip on high to stiff peaks. Gently fold the matcha mixture into the meringue. Transfer to a pastry bag fitted with a large plain tip and pipe 1 ¼-inch kisses about an inch apart onto a parchment-lined baking tray. Bake for an hour to an hour and 15 minutes, or until dry. Transfer kisses to a rack to cool.