Best Matcha Macaroon Monsters Recipes

Matcha Macarons Recipe by Tasty image

Provided by Daiki Nakagawa

Yield 9 servings

Number Of Ingredients 8

1 egg white
¼ cup granulated sugar
¼ cup almond flour
⅓ cup powdered sugar
1 teaspoon matcha
¼ cup cream cheese, room temperature
½ cup powdered sugar
1 teaspoon milk

Steps:

In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add ½ of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Repeat with last ½ of sugar, beating until whites are shiny and fluffy.
Using a fine mesh strainer, sieve the almond flour, powdered sugar, and matcha into the bowl with the egg whites. Discard any large pieces that remain in the strainer. Fold until just combined
Preheat oven to 300˚F (150˚C).
Fill a piping bag with the macaron mixture and pipe 1½-inch (4 cm) dollops onto a parchment paper-lined baking sheet. Let the cookies rest until they are no longer wet to the touch and a skin forms on top (can be up to 1 hour).
When the cookies are dry to the touch, bake at 300˚F (150˚C) for 15 minutes.
While resting, make the filling by mixing the cream cheese, powdered sugar and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill.
Let rest for 10 minutes, or until cool before filling. Pipe the cream cheese mixture on the macron and sandwich with another one.
Enjoy!

Nutrition Facts : Calories 127 calories, Carbohydrate 18 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, Sugar 17 grams

Matcha Monster Meringues image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 16 to 18 meringues

Number Of Ingredients 7

3 large egg whites
Pinch of salt
1/2 teaspoon cream of tartar
3/4 cup superfine sugar
1/2 teaspoon pure vanilla extract
Candy eyeballs, for decorating
2 tablespoons matcha powder (ceremonial grade)

Steps:

Preheat the oven to 250˚ F. Line two baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then beat in the vanilla. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 more minutes.
Transfer the meringue to a large piping bag fitted with a large round tip. Pipe into spiral cone shapes, 2 inches in diameter and 3 inches tall, about 2 inches apart on the baking sheets. Decorate each meringue with a candy eyeball. Dust with the matcha.
Transfer the meringues to the oven and bake 1 hour. Turn off the oven and let the meringues stand in the oven until dry, about 3 hours or overnight.