Merengues "Monsters" from the match
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 18
Complexity: easily
Servings: 18
Make simple meringue monsters in the style of Mike Wazowski: green, one-eyed, and friendly. To give them their green color, use Japanese matcha tea. It comes in a variety of forms and grades. The main grades are ceremonial (a premium tea with a softer, more subtle flavor) and culinary (a slightly lower quality with a distinct bitterness). For this recipe, use ceremonial matcha, as it pairs beautifully with homemade meringues.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Whites of 3 large eggs
- A pinch of salt
- 0.5 tsp cream of tartar
- 3/4 cup superfine sugar
- 0.5 tsp vanilla extract
- Candy eyes, for decoration
- 2 tbsp matcha powder (ceremonial grade)
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Cooking the dish according to the recipe:
- Preheat oven to 120°C. Line two baking sheets with parchment paper.
- In a large bowl, beat the egg whites and salt with a mixer on medium speed until foamy. Add the cream of tartar and increase the speed to medium-high; add the sugar 1 tablespoon at a time, then beat in the vanilla extract. Continue beating until the meringue is thick, glossy, and has stiff peaks, about 6 more minutes.
- Transfer the meringue to a large pastry bag fitted with a large round tip. Pipe spirals onto the prepared baking sheets, making 5cm diameter, 8cm high pyramids, approximately 5cm apart. Attach one eye to each meringue. Sprinkle with matcha.
- Place the baking sheets in the oven and bake for 1 hour. Turn off the oven and let the meringues sit inside until completely dry, about 3 hours or overnight.
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