Mini Pavlova meringues with matcha: A new twist on a classic dessert

Pavlova meringue is a dessert that has charmed the whole world. In its mini version and after a visit to a Japanese tea house, you'll rediscover this iconic dessert. It's a combination worth the sweet indulgence, even if you are on a diet.

Classic Pavlova meringue is the queen among baked goods. It is most often served with a cream based on whipped cream and mascarpone, decorated with fresh fruits. However, there are plenty of variations on the iconic recipe. One of my favorites is the mini meringues, whose cream hides an unusual addition.

Matcha is a unique type of green tea that has gained immense popularity around the world in recent years. Unlike traditionally brewed tea, matcha leaves are ground into a very fine powder, which is then dissolved in hot water. It is characterized by its vibrant green color and unique, slightly bitter taste with a delicate hint of sweetness.

Light, crispy meringues combined with a velvety cream of a delicately green color and the subtle bitterness of matcha tea make for a dessert that even a high-end pastry shop would not be ashamed of.

Mini meringues look very impressive and can be a decoration for any party. Matcha will introduce an interesting twist.

Ingredients:

      
• 3 egg whites
• 5 oz of sugar
• 1 tablespoon of potato starch
• a pinch of salt

Cream:

    
• 10 oz 30% cream
• 2 teaspoons of matcha
• 5 oz of mascarpone

Decoration:

  
• raspberries
• mint leaves

Preparation:

Step 1. Beat the egg whites into stiff peaks with a pinch of salt, gradually adding sugar and potato starch. The mixture should be white and thick, not running down the sides of the bowl.

Step 2. Trace circles on parchment paper using, for example, a small bowl. Transfer the beaten egg whites to a piping bag and fill the drawn shapes, forming the meringue. Place in an oven preheated to 250 degrees Fahrenheit for 25 minutes. After baking, set aside to cool.

Step 3. Whip the chilled cream, gradually adding mascarpone at the end. Add matcha and mix well.

Step 4. Transfer the cream to a piping bag and fill the cooled meringues.

Step 5. Decorate the finished meringues with mint leaves and fresh raspberries. Enjoy!