No, your monitor isn’t playing tricks on you. These Matcha Chocolate Chip Meringues are indeed a very pale green. Matcha is ground green tea and it lends the color to these cookies as well as a pleasantly bitter and vegetal flavor. I also happen to love it with chocolate. Here it is paired with semisweet chocolate but it also works well with white chocolate, as in our Matcha White Chocolate Cookies. You might have to go to a specialty food store to find matcha or order it online. There are many different grades and for baking, where it will be combined with sugar and possible lots of butter and flour, chocolate or other ingredients, you certainly do not have to buy the top tier. Ask the purveys and they should be able to offer guidance. It is prone to clumping and sifting through a fine-meshed strainer before combining with the meringue will give best results. I used a cooking grade matcha from Aiya Matcha for these 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
- Preheat oven to 275 degrees. Line two cookie sheet pans with parchment paper.
- 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.
- 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).