Meringue Cookies 3 Ways – Strawberry, Cocoa and Matcha

A good, basic meringue is an essential technique every home cook should know, and it’s the versatile basis for all manner of dessert recipes. Here, pastry chef/partner Caroline Schiff takes a classic vanilla meringue and transforms it into delightful little cookies flavored by sweet-tart freeze dried strawberries, rich black cocoa powder and earthy green tea matcha powder. She serves the trio together as a sweet little treat at her restaurant Gage and Tollner.

2 tablespoons black cocoa powder

1/2 cup freeze dried strawberries, lightly crushed

2 tablespoons matcha powder

6 large (215 grams) fresh egg whites, room temperature

1/2 teaspoon cream of tartar

1/2 teaspoon kosher salt

2 teaspoons vanilla extract

1 1/2 cups (300 grams) granulated sugar

Preheat oven to 250°F with two racks set in the middle third of the oven. Line two large Sheet Pans with parchment paper and set aside.

Set up 3 medium mixing bowls, and place the cocoa powder in one bowl, the crushed freeze-dried strawberries in a second bowl, and the matcha powder in the third bowl. Set aside.

In a stand mixer fitted with the whisk attachment (or a hand mixer) whip the egg whites on medium-high speed until the mixture has soft, foamy medium peaks. Add the cream of tartar, salt, and vanilla and then begin adding the sugar about 1 tablespoon at a time, whipping for 30 seconds between each addition.

When all the sugar is added and the meringue is stiff and glossy, divide the meringue evenly between the three bowls. Using a spatula, fold each portion of the meringue to incorporate the flavorings, leaving a few streaks of white for a swirled look.

Using two spoons, dollop the meringue onto the baking sheets in roughly 1-ounce portions, spaced about 1-inch apart. Alternately, place the meringue in pastry bags fitted with decorative tips and pipe out drops or rosettes.

Place Sheet Pans in preheated oven and bake for 1 hour. Turn off the oven and leave the door closed with the meringues inside to dry out for at least 6 hours or up to overnight.