These macaroons are half macaroon and half meringue. They are light and airy, crispy on the outside and chewy on the inside. They also happen to be gluten free and dairy free. If you don't have matcha, you can still make these cookies, just add in 1 tsp vanilla or almond extract to the batter. If you want to pair these cookies with a matcha latte, see recipe below. This recipe has been created in partnership with Metro Ontario.
Prep Time: 15 minutes
Cook Time: 22 minutes
2 large egg whites
½ tsp salt
¾ cup (150g) granulated sugar
2 tsp matcha powder
½ tsp almond extract
2 ½ cups (300g) sweetened shredded coconut
1. Preheat oven to 325F (170C). Line two baking sheets with parchment paper.
2. Place egg whites and salt in the bowl of a stand mixer fitting with the whisk attachment. Alternatively, use hand beaters. Beat on medium speed until egg whites are frothy. With mixer running on medium-high speed, slowly add in sugar. Whisk on high speed until mixture is stiff. Mix in matcha powder and almond extract. Mix in shredded coconut.
3. Place heaped tablespoons of the mixture onto prepared baking sheets, spacing 1-inch apart.
4. Bake for 20-22 minutes, rotating sheets halfway through baking, until macaroons are lightly golden brown. Let cool 5 minutes on tray before removing to a rack to cool completely. Dust with more matcha powder before serving, if you like.
Almond Milk Matcha Latte
You can use any milk you like to make this matcha latte. This recipe makes enough for 1 serving but is easily doubled to make enough for two. If you like your tea a bit sweeter, add honey, sugar or maple syrup to your liking.
Prep Time: 5 minutes
Makes: 1 latte
2 tsp matcha powder
1 tbsp hot water
1 cup hot almond milk
2 tsp honey, sugar or sweetener, optional
1. Place matcha powder in a large mug. Stir in hot water and whisk to combine. Pour in hot almond milk. Add honey, if using, and stir to combine. Serve sprinkled with more matcha, if you like.