I love matcha green tea, and meringues are some of my favorite cookies as they are fat free and low in calories. They are made of mostly egg whites, so the calories are mostly from the sugar. I wouldn’t replace the sugar with Splenda in this recipe though, because the sugar is needed for texture, not just flavor. Matcha green tea powder can be purchased at specialty tea and spice shops, but I bought mine online.
2 egg whites
2 shot glasses-full powdered sugar
2 tbs matcha green tea powder (less to taste if you don’t want it strong.)
2 shot glasses-full sugar
The recipe I adapted this from, which I found on hungrycravings.com, called for two ounces each of egg whites and both sugars. I know a shot glass is about an ounce and a half, but I figured if they were equal parts it would still work. I was right.
1.) mix the matcha and powdered sugar together in a small bowl.
2.) Using an electric mixer, beat the egg whites until they form soft peaks. Slowly beat in the sugar.
3.) Fold in the green tea mixture.
4.) Transfer batter into a plastic baggie with the corner cut out, or a piping bag if you have one. Seal the top. This part gets a little messy…
5.) Spray a baking tray with non-stick spray or cover it with parchment paper. Pipe little spiral kisses on the tray, about 3/4 of an inch apart.
6.) Bake at 175 degrees for 1 hour and fifteen minutes.
This baking time will result in cookies that are not completely dry through the center, they have a little bit of chew.