Green Tea Meringue Parfait

The secret ingredient in this is matcha, a powdered green tea.  Matcha is powerful stuff and a little goes a long way.  This in an crisp, airy dessert with whipped cream, raspberries and a drizzle of honey.  

Serves 6.

Green Tea Meringue Parfaits

for the meringues

2 egg whites, at room temperature

pinch salt

1/4 teaspoon cream of tartar

1/2 cup white sugar

1 1/2 teaspoon cornstarch

1 tablespoon lemon juice

3/4 teaspoon matcha powder

for the whipped cream

8oz heavy cream

1 tablespoon sugar

for the topping

8oz fresh respberries

honey

Heat oven to 225 degrees.

In a mixing bowl, with an electric mixer, whip egg whites, salt and cream of tartar until they begin to become foamy, about 1 minute.  Keep beating an add sugar 1 tablespoon at a time.  Beat until thick and glossy.  Beat in cornstarch, vanilla, lemon juice and matcha.  Beat until stiff meringue has formed.  It will hold its shape on an inverted whisk/beater.  

Spoon  dollops of meringue onto a slipat or parchment paper lined baking sheet.  They dollops require minimal spacing.  They expand only a centimeter or so when baking, usually from slight deflation from moving the pan around.  Size according to serving glasses. 

Bake 40 minutes.  Turn pan.  Bake 40 minutes more.  Remove from oven and cool.   

In a small bowl, whisk heavy cream and sugar.  Don't over whip.  

In serving cups, later meringues with whipped cream, raspberries and a drizzle of honey.  

Meyer Lemon Meringue Cookies

So much good looking citrus around lately.  I love Meyer lemons, they tasty like a very lemony orange.  Meringues are super light, airy confections for whipped egg yolks and sugar with a crisp outer shell and soft inside.   Easy as they are too make, they are easier to eat.  I have the hardest time not eating all of these while they are cooling.  

Also, don't throw out those egg yolks.  Save them for hollandaise, mayonnaise, key lime pie, custard, ice cream.  I think I'm saving mine for pasta.  

Makes about 36 1 1/2 inch cookies.

Meyer Lemon Meringue Cookies

3 egg whites (at room temperature)  (save the yolks!)

1/4 teaspoon cream of tartar

generous pinch of salt

3/4 cup sugar

zest of 1 meyer lemon

1 1/2 teaspoon meyer lemon juice

Heat oven to 200 degrees.  Line 2 half pans with a silpat or parchment paper.  

In a mixing bowl, give eggs a quick beat eggs until foamy, about 10 seconds. Add cream of tartar and salt.  Beat on medium speed until peaks form.  Slowly add sugar, by the tablespoon, beating well after each addition, until all sugar is gone and stiff peaks have formed.  Fold in zest and juice.  

Transfer to a piping bag fitted with a large flower tip.  Pipe cookies of desired size onto lined baking sheet.  Meringues don't expand or rise when baking so they don't require much room.  Cookies can also be formed by being dropped by the spoonful onto the baking sheet.  

Bake 2 hours on upper racks.  Cool in oven 15 minutes.  Remove from oven and cool 20 minutes more.