Recipes
Small soft matcha green tea and meringue
4 pers.
40 min
12 min
![Small soft matcha green tea and meringue](/sites/default/files/styles/video_cover/public/recipe/2021-08/Recette%20Moelleux%20matcha_Cr%C3%A9dits%20Photo%20Virginie%20Fouquet_Droits%20LAITA%20Paysan%20Breton_HD.jpg.webp?itok=eTKvKpsC)
Ingredients for :
4
people
![Unsalted Moulded Butter](/sites/default/files/styles/ingredient/public/product/2022-02/beurre-doux-new-pack.png.webp?itok=U37UunlT)
![Powdered sugar](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_77087551_1.jpg.webp?itok=r4XyLrtv)
220
g
Powdered sugar
![Flour](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_83939141.jpg.webp?itok=mE71FSo5)
150
g
Flour
![UHT Cream 30%](/sites/default/files/styles/ingredient/public/ingredient/2024-01/3224%20Cr%C3%A8me%20UHT%2020cl%2030%25%20BD%20PNG.png.webp?itok=G15ejuP9)
8
cl
UHT Cream 30%
![Egg](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_232982447_1.jpg.webp?itok=HD9YUqrD)
3
Units
Eggs
![Matcha green tea](/sites/default/files/styles/ingredient/public/ingredient/2023-04/Th%C3%A9%20Vert%20Matcha.jpg.webp?itok=nvONEcDU)
1
Dessert spoon
Matcha green tea
![Baking powder](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_131674811_1.jpg.webp?itok=LWhnaepO)
0.25
Bags
Baking powder
Method :
- Take the Paysan Breton Soft Butter from the refrigerator a few hours in advance.
- Pour it with 100g of sugar in a salad bowl and whisk until you get a homogeneous mixture.
- Pour in the flour, baking powder, egg, matcha green tea and liquid cream and mix the dough.
- Pour it into mini muffin tins.
- Preheat your oven to 180 ° C and bake for 12 minutes.
- Unmold them and let them cool.
- Meanwhile, prepare the meringue: pour the egg whites and the remaining 120g of sugar into a mixing bowl.
- Prepare a saucepan of water, put on the heat and place the cul-de-poule on top.
- Beat with an electric mixer until the meringue thickens and turns white.
- Remove the bowl from the bain-marie and continue to whip until the meringue has cooled.
- Fill a pastry bag with this meringue and decorate the meringue.
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