Food & Cooking Recipes Breakfast & Brunch Recipes Matcha Meringue Kisses Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 32 A hint of green tea adds a sophisticated twist to the classic meringue. Martha made this recipe on episode 508 of Martha Bakes. Ingredients 3 large egg whites, room temperature ⅔ cup granulated sugar Pinch coarse salt 2 tablespoons confectioners' sugar 1 tablespoon matcha Directions Preheat oven to 175 degrees. Line a rimmed baking sheet with parchment. Place egg whites, granulated sugar, and salt in a heatproof bowl. Set bowl over a pot with a few inches of barely simmering water; cook, whisking constantly, until mixture is warm, frothy and sugar is dissolved, 1 to 2 minutes. Remove bowl from heat and, using an electric mixer, beat on high until stiff, glossy peaks form, about 3 minutes. Place confectioners' sugar and matcha in a small sieve; sift over egg white mixture and gently fold in with a rubber spatula. Fit a large pastry bag with a 1/2-inch round tip and fill with meringue. Pipe 1 1/2-inch kisses onto prepared baking sheet. Bake until dry, rotating pan halfway through, about 2 hours. Let cool completely on sheet on a wire rack before peeling off parchment. Store in an airtight container for up to 1 week. Rate it Print