How To Make Matcha Meringue Cookie Thins
Do you remember the last time when I made Eggnog? My version of that Yuletide drink required egg yolks only. Now, I want to utilize the egg whites and I don’t want them to go to waste. So I planned on making the meringue or macarons flavored with matcha. I’m fully aware that this dish is totally complicated to make. I just want to try out. But sadly, the trial turned out bad yet, I think, good for a first timer. It’s not soft and not crispy. It ended up flat because it didn’t rise. Well, I don’t want to put away my efforts so let’s just call this confectionery as Matcha Meringue Cookie Thins. I’ll be posting the recipe and tell me in the comments what I should improve so I can finally make a successful meringue.
1. Prepare all the ingredients needed. Ignore the whipping cream, cream cheese and condensed milk. It’s for the macarons that I failed to do.
- 2 egg white
- 1 cup sugar
- 1/2 cup flour
- 1/4 cup matcha powder
2. Using a hand mixer, beat the egg whites until soft peaks form.
3. While whipping, gradually add a quarter cup of sugar.
4. Sift in the rest of the sugar, flour and matcha powder.
5. Gently fold the ingredients together.
6. Put the batter in a piping bag.
7. Make circles of meringue batter on a greased pan or plate.
8. Cook in oven for 30 seconds and for another 20 seconds.
9. Your Matcha Meringue Cookie Thins are now done and ready to be served.
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