Strawberry Matcha Meringues
Sophisticated flavor, not too sweet. These meringue kisses are easy to make and look like they were plucked from a fairytale.
Servings Prep Time
4dozen 30minutes
Cook Time
40minutes
Servings Prep Time
4dozen 30minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Preheat oven to 400F.
  2. Line a baking sheet with parchment paper. Pour in the sugar and bake for about 5 minutes until the edges of the sugar are just starting to melt.
  3. Reduce oven temperature to 200F.
  4. Meanwhile, using the whisk attachment, beat the egg whites on low speed until bubbles start to form. Gradually increase the speed to high and beat until the whites form stiff peaks. You should be able to hold the bowl upside-down without them falling out.
  5. Gradually add the hot sugar, a scoop at a time and continue to beat on high until the mixture is thick and glossy. Keep beating until the sugar is completely dissolved, about 5-7 minutes. You can check it by rubbing a bit if the meringue between your fingers. If it feels gritty, it’s not quite dissolved.
  6. Divide your meringue into two bowls. In the first, gently add the green tea powder. In the second, gently add the strawberry powder.
  7. Stripe your piping bag with the gel food dye. Carefully line your bag with the green tea meringue and then fill the center of the bag with the strawberry meringue. Do your best, it does not have to be precise. Depending on the size of your piping bag, you may have to add the meringue in stages.
  8. Dab a bit of meringue onto the corners of two cookie sheets and then put a piece of parchment on each sheet. The meringue in the corners will keep the sheet from curling while you pipe.
  9. Cut the tip of your piping bag so the opening measures 7/8″. Now pipe your kisses! Fit as many as you can on each sheet, leaving at least 1/2″ between them. Sprinkle with remaining strawberry powder. Position your oven racks on the upper-third and lower-third positions. Bake in a 200F for 30-40 minutes or until you can lift them off the parchment cleanly. Turn off oven and cool in oven overnight or take them out and let them cool completely on the sheets.
  10. Store in airtight containers for up to 2 weeks.