Matcha-chocolate meringue bark
SmartPoints® value per serving
6 hr 40 min
2 hr 30 min
Utilizing the wonderfully unique flavor of matcha, this bark pairs the green tea powder with chocolate chips and superfine sugar for a sweet treat. Matcha isn’t like regular green tea. Rather, it’s a high-quality green tea that’s steamed, dried, and then ground into a fine powder, and it’s unique to Japan. It has a unique flavor that’s a beautiful blend of sweet and bitter. Don't be daunted by the idea of making a meringue. It's nothing more than egg whites beaten with sugar—your mixer does all the work. The only thing to keep in mind is that meringue should be made on a day when the humidity is low or it won't crisp properly.
Matcha (green tea powder)
5 large, at room temperature
Mini semisweet chocolate chips
Unsalted toasted sesame seeds
- Preheat oven to 250°F. LIne large rimmed baking sheet with sheet of parchment paper.
- Stir together water and matcha in cup. With electric mixer on medium speed, beat egg whites in large bowl until soft peaks form when beaters are lifted. Beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Beat in matcha mixture until meringue is pale green, about 1 minute longer.
- Place dab of meringue on underside of each corner of parchment to help keep parchment in place. Pile meringue on parchment and spread with offset spatula to form 9 x 12-inch rectangle. Sprinkle chocolate chips and sesame seeds evenly over meringue.
- Bake until meringue looks dry and set but is slightly soft in center when gently pressed, about 2 1/2 hours. Turn off oven and leave meringue in oven until firm and crisp, at least 4 hours or up to overnight. (Meringue will turn light beige.)
- Turn meringue bark with parchment over and carefully peel off parchment. Turn meringue bark right-side up. Using serrated knife, gently cut into 16 pieces. The bark is best served on the day it is prepared.
- Per serving: 1 piece