Matcha-chocolate meringue bark

Total Time
6 hr 40 min
10 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.



1 Tbsp

Matcha (green tea powder)

2 tsp

Egg white(s)

5 large, at room temperature

Superfine sugar

½ cup(s)

Mini semisweet chocolate chips

2 Tbsp

Unsalted toasted sesame seeds

4 tsp


  1. Preheat oven to 250°F. LIne large rimmed baking sheet with sheet of parchment paper.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. Per serving: 1 piece