Strawberry Matcha Meringues Recipe
Introduction
Strawberry Matcha Meringues combine light, airy texture with a unique blend of earthy matcha and sweet strawberry flavors. These delicate treats are perfect for a refined dessert or a special tea-time snack.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon matcha powder
- 1/4 cup freeze-dried strawberries, crushed
Instructions
- Step 1: Preheat your oven to 200°F (95°C) and line a baking sheet with parchment paper.
- Step 2: In a clean, dry bowl, whip the egg whites until soft peaks form.
- Step 3: Gradually add the sugar, one tablespoon at a time, while continuing to whip until stiff, glossy peaks develop.
- Step 4: Gently fold in the matcha powder and crushed freeze-dried strawberries until evenly combined.
- Step 5: Transfer the meringue mixture into a piping bag fitted with a round or star tip and pipe small mounds onto the prepared baking sheet.
- Step 6: Bake the meringues low and slow for about 1.5 to 2 hours, until they are dry and can be easily lifted off the parchment.
- Step 7: Turn off the oven and let the meringues cool completely inside to avoid cracks.
Tips & Variations
- Make sure there is no trace of yolk in your egg whites for the best volume.
- Use a fine sieve to sift the matcha powder before folding to avoid clumps.
- For a more intense strawberry flavor, fold in some finely chopped fresh strawberries, but reduce baking time slightly.
Storage
Store meringues in an airtight container at room temperature to keep them crisp. They will stay fresh for up to one week. Avoid refrigerating as moisture will soften them. If they soften, you can re-crisp them by baking briefly at a low temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular strawberries instead of freeze-dried?
Fresh strawberries contain moisture that can affect the meringue’s texture, making it soft or sticky. Freeze-dried strawberries keep the meringues crisp and provide concentrated flavor.
Why do meringues need to bake low and slow?
Slow baking at a low temperature dries out the meringues without browning or burning them, ensuring a crisp exterior and light interior.
PrintStrawberry Matcha Meringues Recipe
Light and airy Strawberry Matcha Meringues combine the delicate bitterness of matcha green tea with the sweet, fruity crunch of freeze-dried strawberries. These crisp, melt-in-your-mouth treats are perfect for a sophisticated dessert or a delightful tea-time snack.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: About 24 meringues 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Gluten Free
Ingredients
Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 2 teaspoons matcha green tea powder
- 1/4 cup freeze-dried strawberries, crushed
Instructions
- Prepare the egg whites: Ensure your mixing bowl and whisk are completely clean and dry. Separate the egg whites from the yolks, making sure no yolk gets mixed in, as fat can prevent proper whipping.
- Whip the meringue: Using a hand or stand mixer, beat the egg whites on medium speed until they become frothy. Gradually add the sugar a tablespoon at a time while increasing the mixer speed to high, and beat until stiff, glossy peaks form. Gently fold in the matcha powder until fully incorporated without deflating the meringue.
- Pipe the meringues: Transfer the meringue mixture into a piping bag fitted with a star or round tip. Pipe small, evenly spaced mounds onto a baking tray lined with parchment paper. Lightly sprinkle the crushed freeze-dried strawberries on top of each meringue mound to add flavor and texture.
- Bake low and slow: Preheat your oven to 200°F (95°C). Bake the meringues for 1.5 to 2 hours, or until they are dry to the touch and easily lift off the parchment. Turn off the oven and let the meringues cool inside with the door slightly ajar for an additional hour to help them dry out completely and develop their characteristic crisp crispness.
Notes
- Use room temperature egg whites for better volume while whipping.
- If you don’t have freeze-dried strawberries, finely chopped dehydrated strawberries can be substituted.
- Store meringues in an airtight container at room temperature to maintain crispness.
- Ensure no moisture is present as meringues can become sticky.
- Be careful not to overmix after adding matcha to avoid deflating the meringue.
Keywords: strawberry meringues, matcha dessert, green tea meringue, freeze-dried strawberries, baked meringue, light dessert
