Light, fluffy matcha meringues, sandwiching white chocolate cream! These bite-sized clouds are the perfect accompaniment to afternoon tea! White chocolate pairs really well with matcha (green tea powder), which mellows its super sweet flavor.
On the Ingredients
- Matcha is a powdered green tea from Japan used in the traditional tea ceremony. Matcha has many great health benefits. Because it is concentrated, one cup has 137x the antioxidant power of a standard cup of green tea. Since you ingest the entire tea leaf, you get 100% of the nutrients. Studies have shown that drinking matcha may help with liver health, improve brain function, and promote heart health. It may also have cancer-preventing properties. Matcha is high in caffeine, but it also contains the compound L-theanine, which alters the effect of caffeine, preventing a crash. On top of all this, matcha has a lovely nutty flavor and smooth texture! (Read more on the health benefits.)
- White chocolate is made from milk, sugar, and cocoa butter but doesn’t contain cocoa solids. was developed in 1875 by Swiss chocolatier Daniel Peter. It has a mild, rich flavor and pairs well with lemon and other tart fruits, nuts like macadamia and pistachio, vanilla, cardamom, lavender, coffee, matcha, and cheeses like mascarpone and cream cheese.
Matcha and White Chocolate Meringues
48
servings30
minutes1
hour1
hour30
minutesLight, fluffy matcha meringues, sandwiching white chocolate cream! These bite-sized clouds are the perfect accompaniment to afternoon tea! White chocolate pairs really well with matcha (green tea powder), which mellows its super sweet flavor.
Ingredients
- Matcha Meringue Ingredients
4 egg whites
dash of salt
1/2 cup Swerve confectioners sweetener OR regular confectioners sugar
1 tsp white vinegar
- White Chocolate Cream Ingredients
1/3 cup Lily’s white chocolate chips OR regular white chocolate chips
4oz cream cheese (room temp)
1 tbsp Swerve confectioners sweetener OR regular confectioners sugar
Directions
- Preheat the oven to 215° F.
- Line two cookie sheets with parchment paper.
- Swift together the confectioners sweetener, matcha, and salt. Beat the egg whites with a handheld beater until they are foamy and white.
- Begin adding the matcha mixture a tablespoon at a time, beating between each addition. Continue to beat until stiff peaks form. Add the vinegar and beat for another ten seconds.
- Put half of the meringue batter into a pastry bag with a 1/8” tip. Pipe small cookies (about 1” diameter) onto the parchment-lined cookie sheets, refilling the pastry bag until all the meringue is used up. You should have around 48 meringues.
- Bake for 40-50 minutes until the meringues have a crisp, shiny shell and can be pulled up off the parchment without leaving any chunks behind. Let the meringues cool.
- Set up a double boiler and melt the white chocolate, stirring frequently. White chocolate can overcook quickly, so remove it from the heat as soon as it melts.
- Add the chocolate to a mixing bowl with the cream cheese. Beat the chocolate and cream cheese together until smooth. Sift in the confectioners sweetener and beat to incorporate.
- Once the meringues are cool, spread about a tsp of white chocolate cream on the underside of a meringue, then sandwich with another. Repeat until all the meringues are sandwiched.
- You can store the meringues in an airtight container in the fridge for up to a week.
