Meringue cookies have to be the most versatile treat around! Made simply with egg whites and sugar, they have a mild sweetness and are easy to change shape and size with a variety of piping tips. You can infuse meringues with flavorings, dip them in chocolate, decorate with sprinkles and even use them to adorn cakes and cupcakes…or just indulge in a few while sipping a hot tea or coffee. That’s my favorite way to have them!
Last week I was in a baking mood, (thanks to the gloomy weather) and decided to whip up a batch! I infused my meringues with a little bit of matcha powder for color and creamy flavor!
Considering that St. Patrick’s Day is right around the corner, the natural green tint from the matcha is fitting! I last-minute decided to dip the bottoms in vegan dark chocolate for an irresistible finish.
My favorite piping tip to use when making meringues is Wilton 4B. The open star design creates an elegant shape when piped, that makes them almost too pretty to eat! I say almost because I’ve had my fair share of these little cookies already…I just can’t resist the crispy shells, soft almost fluffly-like center and effortlessly chic shape.
Although delicious as is, the addition of matcha powder will give a little extra boost to make it through the day! Add one to your tea or coffee for a sweet finish!
- 3/4 cup sugar
- 2.5 egg whites
- splash of lemon juice
- 1 tbps matcha powder
- vegan dark chocolate for dipping the bottoms
- Piping bag
- Piping tip wilton 4B (optional)
- Parchment paper
- Prep a piping bag with tip of choice and set aside.
- Preheat oven to 375. Evenly spread sugar onto a parchment lined baking sheet and heat in the oven for 5 minutes.
- Pour egg whites into the bowl of a stand mixer with whisk attachment.
- Beat on low until foamy.
- Pour in a few drops of lemon juice to stabilize, then gradually increase speed to high.
- Whisk on high until the peaks begin to stiffen (add the sugar just before stiff peaks are achieved, being careful not to over whisk.)
- Then remove sugar from the oven.
- With the mixer on high, slowly pour sugar into the whipped egg whites.
- Sprinkle in matcha powder and whisk egg whites until stiff glossy peaks form.
- You'll know the meringue is ready when it holds its shape.
- Decrease oven temp to 200 degrees.
- Transfer finished meringue to piping bag.
- Pipe 2 inch meringue kisses onto parchment paper leaving space between each.
- Bake in the oven for 2 full hours.
- Finished meringues should be crispy on the outside with a softer center and should remove from parchment easily.
- Allow to cool and then store in an airtight container until ready to serve.
- I've made meringues many times in the past but this recipe (adapted from Tastemade) is my favorite to use. I halved the recipe and it made more than enough! If you'd like to bake a full batch, just double the recipe. (5 egg whites and 1.5 cups sugar, 2 tbsp matcha powder).
Meringues always seem to make the menu at my parties. Last August I made purple & blue unicorn meringues for my daughter’s 8th birthday. Adjusting the ingredients to match any theme is simple! They’re also naturally dairy and gluten-free so they’re great for anyone with allergies.
Other than the slow baking time, meringues are a breeze to make and can even be baked a few days in advance.
I’ve linked all the supplies you’ll need to make your own meringues, including this marble board because it’s a favorite prop of mine for photography!
St. Patrick’s Day and Easter is the perfect time to make a batch and enjoy with friends and family!
Have a sweet weekend!
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