Making meringue cookies in the dark green tea-flavored chocolate
I really like matcha. I buy powder at home and use it for baking. My sister wants to eat meringue cookies this time That's why I'm making chocolate forest meringue cookies. I like the strong flavor of Matcha.
3 serving
Within 999 minutes
레몬콩
Ingredients
  • egg
    67g
  • Sugar
    67g
  • Matcha powder
    2spoon
  • cocoa powder
    1spoon
  • lemon juice
    1spoon
Cooking Steps
STEP 1/18
First, separate the egg whites from the yolk.
STEP 2/18
If you add a little bit of yolk, it won't come off properly, so just prepare the white part.
STEP 3/18
Whip the prepared whites until the foam rises.
STEP 4/18
And add lemon juice.
STEP 5/18
Add 1/3 of the sugar, too.
STEP 6/18
Whip until foam is as dense as beer foam.
STEP 7/18
And secondly, add 1/2 sugar.
STEP 8/18
Secondly, you can see the grain clearly and whip the meringue until it's glossy.
STEP 9/18
Lastly, add the remaining sugar.
STEP 10/18
And you have to whip it until the horns stand firm.
STEP 11/18
Add the Matcha Powder to the meringue dough.
STEP 12/18
And whip it evenly at low speed for a minute.
STEP 13/18
Place the meringue dough in a piping bag.
STEP 14/18
And squeeze into the oven pan into the desired size.
STEP 15/18
Bake for 120 minutes in a preheated oven at 90 to 100 degrees. Meringue cookies are snacks that are baked slowly at low temperatures.
STEP 16/18
Well-cooked meringue drips gently like this.
STEP 17/18
Sprinkle cocoa powder evenly over well-baked matcha meringue cookies.
STEP 18/18
It's done!
Make sure to cook it at low temperatures for a long time. Be careful not to put the yolk in the white.
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