MERINGUE WITH MATCHA – CREAM CHEESE

INGREDIENTS – Meringue

6 eggwhites of big eggs

1 pinch salt

300 g sugar

1 Tbsp cornstarch

1 Tsp white wine vinegar

1 Tsp vanilla extract

INGREDIENTS – Creams & Topping

250 ML whipped cream

175 ML cream cheese

1-2 Tbsp powder sugar

2 Tsp aiya – THE TEA Matcha Akashi (finely sieved)

berries of choice

PREPARATION MERINGUE

  1. Heat the oven to 150 °C recirculated air vorheizen. Put baking paper on the tray and draw circles with approx. 13cm in diameter.
  2. Beat the egg-whites in a big bowl for about 1 minute and slowly add sugar and salt. Beat until stiff. Eventually, add the vanilla extract, the sieved cornstarch and the vinegar and carefully fold in. The egg-whites must not fall out of the bowl, when it’s upside-down.
  3. Fill the Mixture in round forms with a scoop and make an even circle of about 10 cm in height. Put the Meringues into the oven.
  4. As soon as the Meringues are in the oven, the immediately needs to be reduced to 100 °C. Putting a wooden cooking spoon in between the oven and its door helps release the humidity.
  5. After about 30 – 40 minutes the Meringue should be firm on the outside and still soft on the inside. The oven can be turned off, now. Let the Meringues dry slowly with the oven – door open.

PREPERATION CREAM

  1. Beat the whipped cream in a bowl and set aside.
  2. Beat the cream cheese with the sugar and the finely sieved Matcha in another bowl. Together with the whipped cream, put it into the fridge until the Meringues have cooled down.
  3. Decorate the cold Baisers with the whipped cream, the Matcha – Cream Cheese and fresh berries and serve.
  4. Important tipp: The Meringues should be served immediately after decoration. If they stand with the Cream Cheese on for too long, they will soak.
FOR: 6 PORTIONS | PREPARATION TIME: APPROX. 70 MINUTES

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