Matcha Monster Meringues Recipes

MATCHA MERINGUE KISSES

Matcha Meringue Kisses image

A hint of green tea adds a sophisticated twist to the classic meringue. Martha made this recipe on episode 508 of Martha Bakes.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes about 32

Number Of Ingredients 5

Ingredients

3 large egg whites, room temperature
2/3 cup granulated sugar
Pinch coarse salt
2 tablespoons confectioners' sugar
1 tablespoon matcha

Steps:

Preheat oven to 175 degrees. Line a rimmed baking sheet with parchment.
Place egg whites, granulated sugar, and salt in a heatproof bowl. Set bowl over a pot with a few inches of barely simmering water; cook, whisking constantly, until mixture is warm, frothy and sugar is dissolved, 1 to 2 minutes. Remove bowl from heat and, using an electric mixer, beat on high until stiff, glossy peaks form, about 3 minutes. Place confectioners' sugar and matcha in a small sieve; sift over egg white mixture and gently fold in with a rubber spatula.
Fit a large pastry bag with a 1/2-inch round tip and fill with meringue. Pipe 1 1/2-inch kisses onto prepared baking sheet. Bake until dry, rotating pan halfway through, about 2 hours. Let cool completely on sheet on a wire rack before peeling off parchment. Store in an airtight container for up to 1 week.

MATCHA MACAROON MONSTERS

Matcha Macaroon Monsters image

Macaroons are traditionally made around Passover since they don't have any leaveners, but I make them all year round because they're delicious! This version has my favorite natural green food coloring, matcha, to make them look like monsters.

Provided by Molly Yeh

Categories dessert

Time 40m

Yield 20 to 24 cookies

Number Of Ingredients 8

Ingredients

1 cup (283 grams) sweetened condensed milk (reserve the rest of the can to add to your morning coffee!)
1 tablespoon culinary-grade matcha
One 14-ounce (396-gram) bag sweetened shredded coconut
2 large egg whites
1/4 teaspoon kosher salt
4 ounces dark chocolate, chopped
Coarse silver sanding sugar, for dipping
Candy eyeballs, for decorating

Steps:

Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line two baking sheets with parchment and set aside.
In a large mixing bowl, whisk together the condensed milk and matcha. Mix in the coconut and set aside.
In a separate large mixing bowl, add the egg whites and salt. Using a hand mixer, beat until stiff peaks form. Using a rubber spatula, fold the egg whites into the coconut mixture. Spoon lightly packed 2-inch balls (you can use a 2-inch cookie scoop or weigh 1.5 ounces) of the mixture onto the baking sheets, spaced 1 inch apart.
Bake in the oven until golden brown; begin checking for doneness at 18 minutes. Remove from the oven and let cool for a few minutes on the pans. Transfer to a wire rack to cool completely. Allow the baking sheets to cool completely. You'll use them again.
Melt the chocolate in a microwave in 30-second increments, stirring after each, or in a heat-safe bowl over a pot of simmering water, stirring often. Dip the bottoms of the macaroons in the chocolate, scraping off any excess. Then dip in the silver sanding sugar and return to the parchment-lined baking sheet. Attach the candy eyeballs using the chocolate as glue. Let the macaroons set at room temperature or in the fridge. Enjoy!
The macaroons can be kept at room temperature for about 3 days or in the fridge for up to a week.

MONSTER MERINGUES

Monster Meringues image

Transform simple, colored meringues into a family of monsters. Just use your imagination and some edible eyes!

Provided by Food.com

Categories Dessert

Time 1h30m

Yield 25 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups caster sugar
3/4 cup egg white
orange, blue, purple, green powder food coloring
orange, blue, purple, green non pareils sprinkles
royal icing, for sticking
edible eyes for decorating meringue

Steps:

Heat your oven to 400degreesF Line 2 flat baking sheets and a deep baking tray with baking parchment.
Place the caster sugar in the deep baking tray in the oven for 7 minutes.
Place the egg whites in a stand mixer on the slowest speed and start whisking. Gradually increase the speed until soft peaks form and the sugar is ready. Take the sugar out of the oven-it should be hot but not caramelized. Turn the temperature down to 200°F.
Slowly add the sugar to your eggs with the mixer on full speed, one spoon at a time. Be careful not to add the sugar too quickly or your eggs will deflate.
Once all the sugar has been added, keep the mixer going for a minute longer until the mixture looks thick and glossy. A good way to check if it is done is to dip the whisk into the mix to see if it creates a peak once pulled out.
Divide the mixture between 4 bowls and carefully fold in the powdered food color.
Scoop the mixture into 4 piping bags fitted with round and star nozzles. Pipe your monsters onto the baking sheets and add sprinkles.
Bake for 1 hour until the meringue comes away from the baking parchment clean and the base is firm.
Leave to cool.
Stick on the eyes with a dot of icing.

Nutrition Facts : Calories 50.2, Sodium 12.2, Carbohydrate 12.1, Sugar 12, Protein 0.8

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