Matcha Monster Meringues Recipes

MATCHA MACAROON MONSTERS

Steps:

• Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line two baking sheets with parchment and set aside.
• In a large mixing bowl, whisk together the condensed milk and matcha. Mix in the coconut and set aside.
• In a separate large mixing bowl, add the egg whites and salt. Using a hand mixer, beat until stiff peaks form. Using a rubber spatula, fold the egg whites into the coconut mixture. Spoon lightly packed 2-inch balls (you can use a 2-inch cookie scoop or weigh 1.5 ounces) of the mixture onto the baking sheets, spaced 1 inch apart.
• Bake in the oven until golden brown; begin checking for doneness at 18 minutes. Remove from the oven and let cool for a few minutes on the pans. Transfer to a wire rack to cool completely. Allow the baking sheets to cool completely. You'll use them again.
• Melt the chocolate in a microwave in 30-second increments, stirring after each, or in a heat-safe bowl over a pot of simmering water, stirring often. Dip the bottoms of the macaroons in the chocolate, scraping off any excess. Then dip in the silver sanding sugar and return to the parchment-lined baking sheet. Attach the candy eyeballs using the chocolate as glue. Let the macaroons set at room temperature or in the fridge. Enjoy!
• The macaroons can be kept at room temperature for about 3 days or in the fridge for up to a week.

MATCHA MONSTER BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Generously grease a 10- to 12-cup bundt pan with the butter, then dust it with flour, tapping out any excess.
• Whisk together the flour, sugar, baking soda and salt in a large mixing bowl; set aside.
• Heat the coffee, coconut oil, cocoa powder, semisweet chocolate and 1/3 cup of the coconut milk in a small saucepan over medium heat, stirring frequently, until the chocolate is melted and makes a smooth sauce, 4 to 5 minutes. Fold the chocolate mixture into the flour mixture until smooth and combined. Fold in the vanilla and eggs until smooth.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack set inside a baking sheet to cool completely, 1 to 2 hours.
• Meanwhile, make the ganache: Put the white chocolate in a heatsafe bowl; set aside.
• Sift the matcha into a saucepan and whisk in 1/4 cup of the coconut milk. Keep whisking until no lumps remain. Whisk in the remaining coconut milk. Set over medium heat and cook, stirring often, until the mixture just begins to boil. Pour it over the white chocolate, let it sit for a few seconds, then stir it all together until the chocolate melts. Let the ganache cool slightly, stirring often, until no longer hot to the touch and thickened but still pourable.
• Pour 1 cup of the ganache over the cake and refrigerate until hardened, about 10 minutes. Pour the remaining ganache over the cake and refrigerate until hardened, about 10 minutes. Scrape the ganache at the bottom of the baking sheet back into the bowl and pour it over top once more. Let it harden, about 10 minutes.
• Decorate the cake with candy eyeballs, then slice and serve.

MERINGUES

Steps:

• Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat 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 add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
• For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
• Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.