Friday, July 7, 2017

Matcha Mint Meringues


These meringues are light and lovely. Packed with unique flavor, but not too intense for my kids. I wouldn't serve these as a stand alone dessert, but a perfect sidecar to a cup of coffee or tea or as a palate cleanser between servings. 

After testing different amounts of mint and matcha, I've finally found the right balance. I want to taste both flavors, but I don't want to search for either because the other is overpowering. I hope you love the balance and enjoy these crunchy little nibbles! 


100g egg whites, room temperature
1/2tsp cream of tartar
200g granulated sugar
1/2tsp vanilla bean paste or extract
3/4tsp peppermint extract
1tbsp matcha powder, plus more for dusting

Preheat oven to 200•F. 

Clean all equipment thoroughly to remove any traces of fat. I wipe everything down with diluted white vinegar. 

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-low until frothy. Then, add in a tablespoon of sugar and mix on high until stiff peaks have formed. 

Add in the sugar one heaping tablespoon at a time. Mix to stiff peaks between each addition. 

Once all of the sugar is in and the mixture is stiff, add in the vanilla, peppermint, and matcha. Mix for another 5 minutes. The mixture should be glossy, and the sugar should be mostly dissolved. 

Pipe on to a parchement lined baking sheet in tablespoon sized dollops. Bake for 30 minutes. 

After 30 minutes, quickly check to see if the meringues will lift cleanly off of the parchment. If they do, keep them in the oven, and turn off oven. If they do not lift cleanly, cook another 10 minutes, and then turn off the oven. Leave the door closed until they have cooled completely. 

Once completely cooled, remove from the oven and dust lightly with matcha powder. 

Store in an airtight container. 


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