When I was looking for something to make over the weekend, I had the following criteria: easy, green tea (because I loved these so much), and something not so horribly bad for me. That’s how I landed on these green tea meringue cookies, cute little Hershey’s Kiss-sized things that are crunchy, sweet and just the right touch of matcha flavor, light on the fat too. The one thing they are not is speedy to make (2+ hours of bake time). Good thing my original list didn’t include a time limit, because that would have ruled these out, and that would have been a tragedy. Let me tell you, they’re good.
For today’s post, I’m keeping things short and leaving all of the ingredient and instruction info at the the bottom, this way I can get right to the part about meringues being better for you than traditional cookies because they’re made with egg whites and not flour. This means they’re lower in fat and calories too. What’s great is they’ve still crunchy and satisfying, and offer the bonus trait of melting right in your mouth. For all these reasons, I see an abundance of meringue cookies in my future. These cookies were a great place to start. Enjoy!
- 2 egg whites, room temperature
- ½ cup sugar
- pinch of cream of tartar
- 2 teaspoons powdered sugar
- 2 to 3 teaspoons matcha green tea powder
- Preheat oven to 175 degrees.
- Put egg whites, sugar, and cream of tartar in a double boiler or a heatproof bowl set over a pan of simmering water. Cook, whisking constantly until sugar has dissolved and the mixture is warm to the touch, about 4 minutes.
- Transfer contents to the bowl of an electric mixer fitted with the whisk attachment and beat on high until stiff, glossy peaks form, about 10 minutes.
- Add 2 teaspoons powdered sugar to sweeten and 1 teaspoon matcha green tea powder to get you started. Beat for 30 seconds.
- Add more matcha green tea powder if you're up for more flavor and more color. Beat again.
- Transfer to a pastry bag fitted with a piping tip. Pipe onto baking sheet lined with parchment paper.
- Bake cookies until they're dry and can be easily lifted off the parchment, about 2 hours.