Crunchy sweet meringues with the slightly bitter flavor of green tea. The bitterness cuts the sweetness perfectly. Easy to make and only 4 ingredients!
Okay, so I’m not sure about you guys, but my tummy is stuffed. Over-stuffed. Holiday food (foodporn soon!) was so good and it was so good to sit down with the whole family, but I’m kinda glad it’s over. It is possible to eat too much food, you know. Yes, even for foodies :’) Additionally, work’s less hectic this month, which means more relaxing and more blogging 😀 2015 is looking good so far ♥
For today, I’ll be sharing a very simple recipe: green tea meringues, a sweet treat that I served at our christmas gathering. I was actually planning to make something more special, but
- There was a box of egg-whites in the fridge destined for the trashcan in a couple of days
- I forgot to buy flour due to December-crazyness (I know, WHAT?!)
And so I decided to go for the meringues. I’m not much of a meringue fan, because I feel like meringues are usually way to sweet. However, I just love the combination of green tea with meringues, because I feel like the slight bitterness cuts the sweetness of the meringues. Perfect combo. However, if you’re looking for a all-sweetness treat, try this Blueberry Poundcake 😉
Now, I’ve actually never made meringue before. I’ve tried macarons (which were a big flop) but never meringues. However, meringues are supposed to be easier than meringues so I gave it a shot! It was my first time testing a meringue recipe but I’m happy to say they turned out quite well ^^ Today’s green tea meringues are:
- Packed with green tea flavor
- Just the right sweetness
- Crispy on the outside
- Chewy on the inside
- Pure deliciousness
For the green tea flavor, all you need is a good quality green tea powder. As for the crispy exterior and chewy interior, the key is patience. Yes, patience. Because meringues take quite a while in the oven to bake. You’ll want to draw out most of the moisture to get that perfect crisp exterior. As for the shaping, I tried three techniques:
- Two spoons
- Piping with nozzle
- Piping without nozzle
I like the third technique most. Using two spoons works, but it’s more difficult to get even-sized meringues. As for piping with a nozzle, it works too, but I didn’t feel like it had advantages to piping without a nozzle. Additionally, you’ll have extra work if you want to use the nozzle and you’ll have to clean it too. (I’m sure you could use your time better ^_~) Take my advice and just go for a plain plastic bag and snip off a little corner. Easy as pie.
To serve these meringues, add some whipped cream (or buttercream) and fruits, or crumble some meringue on top of ice cream. So good.
- 115 g confectioner's sugar, sifted
- 1 Tbsp matcha green tea powder
- 4 egg whites
- 115 g granulated sugar
- Preheat the oven to 100 C and line a baking tray with non-stick baking paper.
- In a small bowl, mix the confectioner's sugar and green tea powder. Set aside.
- In a large clean bowl, whisk the egg whites until frothy.
- Gradually add the granulated sugar while whisking the egg whites until stiff peaks.
- Add the confectioner's sugar mixture and fold it in the egg whites until mixed evenly. Your batter will be quite thick, melted marshmallow consistency.
- Drop/pipe the meringue mixture on the baking tray.
- Bake the meringues 1 hour and 45 minutes at 100 C or until the meringues are completely crisp on the outside.