Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Green Tea Tuiles With Matcha Ice Cream 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Yield: 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. Ingredients 2 cups confectioners' sugar 1 ¼ cups all-purpose flour 2 teaspoons matcha ⅛ 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 Directions 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 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. 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. Repeat with remaining batter to bake and shape cookies. Once cookies are cool, fill as desired with ice cream just before serving. Rate it Print