Special Matcha Meringues Recipe
Ingredients (Makes 90 small meringues):
– 2 cans of chickpeas (15 oz)
– ¼ teaspoon cream of tartar
– ¾ cup (150 grams) granulated sugar
– 1 teaspoon vanilla extract
– 2 ½ teaspoon cooking grade matcha, sifted
– Place a strainer over a medium bowl and strain the chickpeas, catching the liquid in the bowl. Reserve the chickpeas for another use; you’ll need approximately 1 ½ cups of liquid ( it is called aquafaba).
– Add the aquafaba to a medium saucepan and bring to a boil over medium-high heat. Continue to boil until the liquid has reduced to ¾ cups. Transfer the liquid to a container and refrigerate for at least 2 hours and up to overnight. The aquafaba will become viscous and gel-like as it cools and have a consistency similar to an egg white.
– When you are ready to make your meringues, set your oven racks in the upper and lower thirds of the oven. Preheat the oven to 200°F. Line two baking sheets with parchment paper.
– In the bowl of a stand mixer fitted with the whisk attachment, whip the aquafaba on high speed until until soft peaks form, about 2 minutes. Add the cream of tartar and continue to whip for another 2-3 minutes, until stiff peaks form. Keep the mixer running and add the sugar very gradually, about 1 tablespoon at a time. Continue whipping until the foam is smooth and not gritty when you rub it between your fingers, about 5 minutes more. Add the vanilla extract and matcha and beat for 1 minute to combine.
– Remove the bowl from the mixer and load the meringue into a piping bag fitted with a large French or star tip. Pipe 1-inch diameter dollops of meringue onto the parchment-lined baking sheets, about ½-inch apart. Bake for 2 hours, then turn off the oven, prop the door open with a wooden spoon, and allow meringues to cool completely in the oven, about an hour.
Tip: The matcha meringues will keep in an airtight container at room temperature for 2 days. You can also keep them in the frozen for up to 3 months.