Strawberry Matcha Meringues Recipe

If you’re looking to wow your friends with a treat that’s as beautiful as it is delicious, you’ll absolutely fall in love with Strawberry Matcha Meringues. These airy bites melt in your mouth, swirling together the earthy intrigue of matcha with the lively sweetness of strawberry. With jewel-like colors and cloud-light texture, they’re the perfect centerpiece for gatherings or a sweet Sunday afternoon at home. Whether you’re a meringue pro or this is your first bake, these Strawberry Matcha Meringues will quickly become a new favorite.

Ingredients You’ll Need

Simple ingredients are key here; each one shapes the taste, color, or texture, so don’t skip or substitute. From the whisper-light structure thanks to egg whites, to speckles of real strawberry and the unmistakable green hue from matcha, each component plays a perfect part.

• Superfine Sugar (1 1/2 cups): The superfine texture dissolves easily for perfectly glossy, stable meringues.
• Egg Whites (5, room temperature): Room-temp whites whip up fluffier, making your meringues both lighter and more stable.
• Rishi Matcha Powder (2 teaspoons): Or finely ground green tea leaves—the matcha brings a lovely green tint and a unique, earthy flavor.
• Freeze-dried Strawberries (2 teaspoons, finely ground + extra for sprinkling): These give a bright, real strawberry flavor and pop of vibrant color.
• Juniper Green Gel Food Dye: Just a touch brings the matcha-green to life for a beautiful visual swirl.

How to Make Strawberry Matcha Meringues

Step 1: Prepare Your Oven and Sugar

Begin by preheating your oven to 400°F. Line a baking sheet with parchment paper and spread the sugar evenly across it. Pop the pan into the oven and bake the sugar for about 5 minutes. You’re looking for the edges to just start to melt—this step helps the sugar dissolve easily into your meringue and keeps them beautifully glossy.

Step 2: Cool Down the Oven

Once the sugar is out, immediately drop your oven’s temperature down to 200°F. This lower heat will bake your Strawberry Matcha Meringues slowly and gently—they should dry out, not brown.

Step 3: Whip Up the Egg Whites

While the sugar is baking, set up your mixer with the whisk attachment. Pour in your room-temperature egg whites. Begin mixing on low; as soon as bubbles start to appear, gradually increase to high speed. Whip until you see stiff peaks—meaning when you lift the whisk, the whites stand tall and firm. That’s when you know you’ll have meringues with amazing structure and lift.

Step 4: Incorporate the Hot Sugar

Now, gradually add the hot sugar a scoop at a time with the mixer on high. This keeps the whites from collapsing. Keep beating for about 5–7 minutes after all the sugar’s in: you want the mixture thick, glossy, and not at all gritty (do the finger-rub test—no crunchiness allowed).

Step 5: Flavor the Meringue

Divide your meringue into two bowls. In one, gently fold in the green tea powder for that striking matcha flavor and hue. In the other, dust in your ground freeze-dried strawberries—be careful to fold just until combined for the freshest color and flavor.

Step 6: Fill and Stripe the Piping Bag

Using a small brush or skewer, stripe your piping bag with the juniper green gel dye—this dramatizes the green swirl. It’s not about perfection; rustic is beautiful. Spoon the matcha meringue along the sides of your bag and fill the center with the strawberry mixture. Layer in stages if your bag is small—it’ll still look (and taste) fantastic.

Step 7: Prep the Baking Sheets

Dab a little meringue into the corners of two baking sheets, then top with parchment. This clever trick keeps the paper from sliding as you pipe, so each Strawberry Matcha Meringue can hold its gorgeous peaks.

Step 8: Pipe and Bake

Cut off the tip of your bag to an opening about 7/8”. Pipe out “kisses” onto the prepared sheets, spacing them at least half an inch apart. Sprinkle with a little extra strawberry powder for a sun-kissed finish. Arrange oven racks in the upper and lower thirds, then bake for 30–40 minutes until the meringues lift away cleanly. For crisp, delicate results, cool them slowly: either leave them in the turned-off oven overnight or cool fully on the sheets.

Step 9: Store for Freshness

Once your Strawberry Matcha Meringues are cool and crisp, store them immediately in airtight containers. They’ll keep their magical texture for up to two weeks—if they last that long!

How to Serve Strawberry Matcha Meringues

Garnishes

For added sparkle and pizzazz, give your Strawberry Matcha Meringues a final scatter of ground freeze-dried strawberries. You can also delicately dust them with a hint of extra matcha powder or decorate with edible gold leaf for a show-stopping touch.

Side Dishes

These meringues pair beautifully with fresh berries and softly whipped cream. Try serving them alongside a fruit salad or a scoop of green tea ice cream—the creamy, fruity duo will make every bite feel like a celebration.

Creative Ways to Present

Arrange your Strawberry Matcha Meringues in tall glass jars for a striking centerpiece, or pile them high on a cake stand for a dramatic dessert table. For a cute party favor, slip a few meringues into small cellophane bags tied with a ribbon—they’re as lovely to give as they are to receive!

Make Ahead and Storage

Storing Leftovers

Store completely cooled Strawberry Matcha Meringues in airtight containers at room temperature. Moisture is their enemy, so avoid the fridge—which can make them sticky. They will stay crisp and dreamy for up to two weeks if kept tightly sealed.

Freezing

While not always common, you can freeze meringues in a pinch. Layer them between sheets of parchment in a rigid container. To enjoy, let them come to room temperature in the closed container to prevent condensation (which can make them chewy).

Reheating

If your meringues lose some crispness due to humidity, revive them in a 200°F oven for 5–10 minutes. Let them cool completely before eating—they’ll regain their delicate crunch and aromatic flavor.

FAQs

What if I don’t have superfine sugar?

You can make your own by pulsing regular granulated sugar in a food processor for 30 seconds. This helps it melt more easily into your meringue for perfect texture.

Can I make Strawberry Matcha Meringues without a stand mixer?

Yes, a powerful hand mixer will absolutely work—just be prepared for a bit more of an arm workout when beating those eggs to stiff peaks!

Why do my meringues sometimes turn sticky?

Humidity is usually the culprit. Avoid making meringues on damp or rainy days when possible, and always store them in an airtight container at room temperature to keep them crisp.

Can I skip the food dye?

You sure can! The matcha gives a nice natural green hue, but the gel dye amplifies the color. If you prefer a more subtle, earthy look, leave it out—your Strawberry Matcha Meringues will still be beautiful.

How do I know when my meringues are done baking?

They’re ready when they lift off the parchment cleanly without sticking. If they seem tacky, give them a bit more time—you want them light, dry, and crisp both inside and out.

Final Thoughts

With their whimsical swirls of color and fresh flavors, Strawberry Matcha Meringues bring joy to any dessert table or cozy afternoon tea. Let yourself have fun with the process and enjoy sharing these treats with loved ones—they never fail to make an occasion feel extra special. Happy baking!

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