INGREDIENTS

• Matcha Meringues
• • 2½ egg whites
• • ½ cup granulated sugar
• • ⅛ tsp Cream of Tartar
• • ¼ tsp culinary Aiya Culinary Grade Matcha powder (sifted)
• • Piping bag fitted with star tip
• Matcha Coconut Whip
• • 1 can of full fat coconut milk, chilled in the fridge overnight
• • 1-2 Tbsp confectioners sugar
• • 1¼ tsp Aiya Culinary Grade Matcha powder
• Macerated Berries
• • 2 cups fresh blackberries rinsed and divided in half (mash one half, slice the other)
• • Seeds from ½ vanilla bean
• • 1 tsp of granulated sugar
• Garnish
• • Edible flowers
• • Aiya Culinary Grade Matcha powder

DIRECTIONS

• Matcha Meringues
• 1. Preheat oven to 350. Evenly spread sugar onto a parchment lined baking lined baking sheet and heat in the oven for 5 minutes, setting a timer.
• 2. Pour egg whites into the bowl of a stand mixer with whisk attachment. Beat on low until foamy.
• 3. Sprinkle in of cream of tartar to stabilize, then gradually increase speed to medium high.
• 4. Whisk the whites on medium high until the peaks begin to firm up (medium peaks).
• 5. Remove sugar from the oven.
• 6. With the mixer on medium high, slowly pour sugar down the side of the mixing bowl incorporating into the whipped egg whites.
• 7. Add the Matcha powder and whisk egg whites, JUST until firm glossy peaks form. 8. Be careful not to over-whisk.
• 8. Be careful not to over-whisk.
• 9. You’ll know the meringue is ready when it holds its shape with a soft curled peak or birds beak.
• 10. Decrease oven temp to 200 degrees Fahrenheit (10 – 15 degrees lower if oven runs hot).
• 11. Transfer finished meringue to piping bag.
• 12. Pipe 2-inch meringue kisses onto parchment paper leaving space between each. To achieve the cute curl on the tops of the meringues, slowly pull the piping bag up from the cookie when piping.
• 13. Bake in the oven for 2 full hours.
• 14. Finished meringues should be crispy on the outside with a soft chewy center and should remove from parchment easily.
• 15. Allow to cool.
• 16. Break the meringue kisses into pieces, leaving some of the kisses intact for layering and topping the Eton Mess.
• Matcha Coconut Whip
• 1. Remove the chilled can of coconut milk from the fridge.
• 2. Open the can and spoon out the coconut cream and place it in a mixing bowl.
• 3. Whisk coconut cream until stiff peaks start to form, then stir in the sugar, vanilla and Matcha powder.
• 4. Continue to whisk until fully combined, then transfer to the fridge to keep cool until ready to serve.
• Macerated Berries
• 1. Place half of the rinsed blackberries into a bowl and mash with a fork. Stir in sugar and vanilla, stir well, then set aside to allow the juices to combine.
• 2. Have remaining berries and incorporate into mixture
• Matcha Eton Mess
• 1. Assemble just before serving.
• 2. Place a dollop of whipped cream on the bottom of each glass, followed by a layer of macerated berries, followed by meringue pieces.
• 3. Repeat steps for the second layer, then top with a dusting of Aiya Culinary Grade Matcha powder, fresh blackberries and edible flowers.
• 4. Serve immediately!
• 5. Enjoy!