Recipe courtesy of Jane Deitrich of BakersBrigade.com
- 1 1/2 cups superfine sugar
- 5 egg whites, room temperature
- 2 teaspoons Rishi Everyday Matcha
- 2 teaspoons freeze-dried strawberries, fine ground, plus extra for finishing
- green gel food dye (recommended: Wilton Juniper Green)
- Preheat oven to 400F.
- 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.
- Reduce oven temperature to 200F.
- 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.
- 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 of the meringue between your fingers. If it feels gritty, it's not quite dissolved.
- Divide meringue into two bowls. Sift matcha into one; fold in gently to incorporate. Repeat step with powdered freeze-dried strawberry in the other bowl.
- Stripe piping bag with the gel food dye. Carefully line the piping bag with matcha meringue, then fill center of the bag with strawberry meringue. If the piping bag is large, add the meringue in stages, if needed.
- Dab a bit of meringue onto the corners of two baking 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.
- Cut the tip of the piping bag so the opening measure 7/8". Pipe your meringues onto a baking sheet lined with parchment paper, approximately 1 1/2" to 2" in diameter and with leaving at least 1/2" of space between meringues. Sprinkle with any extra strawberry powder. Position oven racks at the upper-third and lower-third positions. Bake for 30 to 40 minutes or until they lift off the parchment cleanly. Turn off oven and leave inside to cool completely. Store in an airtight container for up to 2 weeks.
- Store in airtight containers for up to 2 weeks.
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