Strawberry Matcha Meringues Recipe

Whimsical, crisp, and almost too pretty to eat, Strawberry Matcha Meringues are little clouds of joy that combine the refreshing earthiness of matcha with the playful sweetness of strawberries. The marbled swirls of pink and green look like something out of a fairytale, and their sophisticated flavor strikes a perfect balance—not too sugary, with just the right aromatic punch. These meringue kisses are incredibly easy to whip up, yet always elicit oohs and aahs at any gathering. Whether you’re looking to wow a dinner crowd or simply want to treat yourself to something special, this recipe is as delightful to make as it is to devour.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of Strawberry Matcha Meringues lies in just a handful of carefully chosen ingredients. Each one plays a vital part—whether it’s providing cloudlike volume, bright flavor, or eye-catching color, there’s no waste here, just pure, intentional deliciousness.

• Superfine sugar: Dissolves quickly when whipped into egg whites, ensuring smooth, glossy meringues without any graininess.
• Egg whites (room temperature): The foundation of all great meringues—egg whites expand better at room temperature, giving you maximum fluff and volume.
• Rishi matcha powder or finely ground green tea leaves: Infuses the meringues with a gentle, grassy aroma and a stunning green whirl for that signature look.
• Freeze-dried strawberries (finely ground): Adds natural, concentrated strawberry flavor and a hint of tartness that balances the matcha beautifully.
• Juniper green gel food dye (Wilton): Optional, but creates those picture-perfect, vivid green swirls that make each meringue look straight out of a fantasy patisserie.

How to Make Strawberry Matcha Meringues

Step 1: Prep and Heat the Sugar

Begin by preheating your oven to 400°F. Line a baking sheet with parchment paper and pour in your superfine sugar, spreading it out evenly. Pop the tray into the oven for about 5 minutes—just until you notice the sugar at the edges starting to melt ever so slightly. This warm sugar is the big secret behind extra-smooth, glossy Strawberry Matcha Meringues.

Step 2: Beat the Egg Whites

Turn your oven down to 200°F. While the sugar heats up, grab your stand mixer fitted with the whisk attachment. Whisk the room-temperature egg whites first on low speed until bubbles form, then crank it up to high. Keep going until you’ve got stiff, billowy peaks that don’t budge if you flip the bowl upside-down—yes, it’s a good arm workout, but totally worth it!

Step 3: Add Sugar and Whip to Glossy Perfection

Now, with the mixer running on high, add your just-out-of-the-oven sugar gradually, a spoonful at a time. Keep whipping that mixture until it gets thick, luscious, and impeccably glossy. You’ll want to keep beating for another 5–7 minutes, or until you can rub a bit of meringue between your fingers and feel absolutely zero grittiness. Patience brings perfection here!

Step 4: Divide and Flavor the Meringues

Split your glorious meringue into two bowls. In one, gently fold in the matcha powder for that earthy green magic; in the other, sift in the strawberry powder to infuse a gentle, tart sweetness. Work lightly to maintain the airy texture—you want every kiss to melt in your mouth!

Step 5: Prep Your Piping Bag

To get those beautiful marbled stripes, swipe the inside of your piping bag with juniper green gel food dye. Carefully line one side of the bag with matcha meringue and add strawberry meringue to the center. It’s okay if things get a bit messy—swirls are what makes Strawberry Matcha Meringues so enchanting!

Step 6: Pipe and Bake the Meringues

Secure parchment paper to two baking sheets by dabbing some meringue in the corners (trust me, it keeps the paper from shifting while you pipe). Snip your piping bag so you have a 7/8-inch opening, then pipe as many kisses as you can, leaving about 1/2 inch between each. Dust the tops with a little extra strawberry powder for a pop of color. Bake in the upper and lower thirds of your oven at 200°F for 30–40 minutes, until the meringues lift cleanly from the parchment. For best results, let them cool completely in the oven or on the sheets.

How to Serve Strawberry Matcha Meringues

Garnishes

A final flourish is almost as fun as the baking itself! For the prettiest Strawberry Matcha Meringues, a light dusting of freeze-dried strawberry powder just before serving brings a lovely tartness and a pop of cheerful color. If you’re feeling fancy, a sprinkling of finely grated white chocolate or a tiny edible flower on each meringue will truly make your treats stand out.

Side Dishes

These little meringue kisses pair beautifully with so many things. Offer them alongside a bowl of fresh strawberries or kiwi slices for a springtime dessert platter. I also love serving them with a dollop of whipped coconut cream or a scoop of matcha or vanilla ice cream—a dreamy play of crisp and creamy textures that just feels like an occasion!

Creative Ways to Present

Turn dessert into an edible fantasy! Pile Strawberry Matcha Meringues high on a cake stand for a centerpiece, or bundle them into pretty gift boxes lined with colored tissue for a charming homemade gift. For the ultimate afternoon tea, arrange them among flowers and dainty porcelain, and let their jewel-toned swirls start the conversation.

Make Ahead and Storage

Storing Leftovers

Meringues are happiest in an airtight container at room temperature, where they’ll stay crisp and light for up to two weeks. Make sure they’re completely cool before storing—moisture is their enemy, so toss in a silica gel packet if you have one for extra insurance.

Freezing

You can absolutely freeze Strawberry Matcha Meringues! Gently transfer them to a rigid airtight container, layer them with parchment paper, and freeze for up to a month. Let them come back to room temperature in the container before opening, to avoid condensation ruining their delicate texture.

Reheating

If your meringues start losing crispness, simply pop them in a low oven (170–200°F) for 10–15 minutes to restore their airy crunch. Let them cool completely with the oven door ajar before devouring or storing again.

FAQs

Why did my meringues turn out sticky?

Usually, humidity is the culprit—meringues absorb moisture from the air and can become tacky. Make sure to bake on a dry day if possible, and store them in an airtight container as soon as they cool.

Can I make Strawberry Matcha Meringues without food dye?

Absolutely! The food dye gives an extra vibrant stripe but isn’t essential. The natural colors from the matcha and strawberry powder still make these meringue kisses look gorgeous and whimsical.

What if I don’t have superfine sugar?

No sweat—just pulse regular granulated sugar in a food processor for a few seconds to make it finer. This quick fix helps it dissolve more easily in your egg whites for that perfect shiny finish.

How do I know when my meringues are done baking?

They should peel off the parchment cleanly and sound hollow when gently tapped on the bottom. If you’re unsure, leaving them in the turned-off oven to finish drying works like a charm.

Can I double or halve this recipe?

Definitely! You can scale up or down as needed. Just make sure you still whip the egg whites to stiff peaks and bake on multiple sheets if doubling, so every batch of Strawberry Matcha Meringues gets plenty of space.

Final Thoughts

There’s something magical about whipping up Strawberry Matcha Meringues—they bring bright colors and sophisticated flavors together in every bite. Whether you’re a matcha lover or new to the world of homemade meringues, these cloud-like treats are so inviting and shareable. Give them a try—you’ll savor every swirl!

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