Green Tea Tuiles With Matcha Ice Cream

Photo: Bryan Gardner
4 dozen

The sweet earthiness of matcha powder grounds this sophisticated take on an ice cream cone. Martha made this recipe on episode 508 of Martha Bakes.


  • 2 cups confectioners' sugar

  • 1 ¼ cups all-purpose flour

  • 2 teaspoons matcha

  • teaspoon coarse salt

  • 10 ½ tablespoons unsalted butter, melted

  • 6 large egg whites, lightly beaten

  • 1 tablespoon heavy cream

  • 1 teaspoon pure vanilla extract

  • Nonstick cooking spray

  • Matcha Ice Cream, for serving


  1. Sift together confectioners' sugar, flour, matcha, and salt into large bowl. Make well in center. In a second bowl, whisk together butter, egg whites, cream, and vanilla until combined. Gradually add to flour mixture; stir until combined. Strain through a mesh sieve. Refrigerate batter, covered, at least 2 hours or up to overnight

  2. Preheat oven to 375 degrees. Line two baking sheets with nonstick baking mats. Spray lightly with cooking spray. Place a 5-inch round stencil in corner of baking sheet. Using a small offset spatula, spread 1 tablespoon batter in a thin layer over stencil. Carefully lift stencil. Repeat, making a second round on the sheet. Bake just until brown around edges, about 5 minutes.

  3. Working quickly, when cookies come out of the oven, use an offset spatula to transfer cookies, one at a time, to roll around a wooden reamer or tapered rolling pin to form a cone, or drape over a small bowl to create a bowl shape, if desired. (If cookies harden too quickly, return baking sheet to oven for 30 seconds.) Transfer to a wire rack, and let cool completely.

  4. Repeat with remaining batter to bake and shape cookies. Once cookies are cool, fill as desired with ice cream just before serving.

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