Matcha Chocolate Chip Meringues
Makes: makes about 45 cookies
  • 2 large egg whites
  • ⅛ teaspoon cream of tartar
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 teaspoons sifted matcha
  • 1 cup dark chocolate morsels
  1. Preheat oven to 275 degrees. Line two cookie sheet pans with parchment paper.
  2. Place egg whites in a clean, grease free bowl and whip with balloon whip attachment on high speed until foamy. Add cream of tartar and whip until soft peaks form. Add sugar gradually and whip until stiff, but not dry, peaks form. Beat in vanilla extract. Beat in 1 teaspoon of matcha until well combined. Taste and assess for color and flavor. Add additional matcha if desired. Fold in chocolate morsels. Drop by generously rounded teaspoon on prepared pans 2-inches apart.
  3. Bake for about 25 minutes or until completely firm and dry, but still very pale green; you should be able to lift the cookies from the pan. Slide parchment onto racks to cool cookies completely. (Cookies may be stored at room temperature in an airtight container for up to 2 weeks).
Recipe by Bakepedia at