Tea Contest Entry Number Two

I feel like a robot today.  Cook, photograph, post....repeat.  This is my second offering for the Mission: Food Tea Contest.  I call this one....

Matcha Meringue Sandwiches with Dark Chocolate Mint Ganache

The inspiration for this recipe comes from one of my favorite drinks...Moroccan Mint Tea and my favorite guilty pleasure...dark chocolate.  You just cannot go wrong with this combo.

Often people are afraid of Meringues but they are truely easy; you just need to be patient enough to allow sufficient drying time.  The ingredient list is short, the technique simple and the rewards...RICH!  Oh and nothing could be easier than ganache...by gosh!

You will need:

• 3 large room temperature egg whites
• 1 cup superfine granulated sugar
• 1/4 teaspoon cream of tarter
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons Matcha (Green Tea Powder)

1. Line a baking sheet with parchment paper and preheat oven to 300 degrees. 
2. In a large bowl, beat egg whites with electric mixer until frothy.  Beat in cream of tarter, vanilla and green tea powder until eggs begin to form soft peaks.
3. Begin beating in sugar 2 tablespoons at a time.  The process of incorporating the sugar should take around 10 minutes.  Continue beating on highest speed until mixture forms stiff peaks and meringue is shiny.
4. Fit a piping bag with a large star tip and scrape Matcha Meringue into bag.  Pipe meringues onto baking sheet about 1 inch apart.  This amount makes around 20 meringues.  To make bite sized sandwiches, pipe smaller mounds.
5. Place baking sheet on center rack in preheated oven and bake 30 minutes.  Reduce heat to 200 degrees and bake until meringues are completely dry.  This takes about 2 hours at that temperature.  You can bake shorter and hotter but you must be careful that you don't allow them to brown.  Meringues will lift easily from parchement when they are done.  Cool completely while you prepare Dark Chocolate mint ganache.

You will need:

• 1/2 cup heavy whipping cream
• 1 1/2 cups good quality dark chocolate chips, at least 72 % cacao
• 1 teaspoon mint extract (or to taste)

1. In a small saucepan, heat cream until almost boiling.  Place chocolate chips in a medium heat proof bowl.  Pour boiling cream over chocolate; add mint extract and stir until mixture is smooth and all chocolate is melted.  Cover top of ganache with plastic film and refrigerate until cool.
2. To fill your sandwiches, use a small scoop and place a ball of ganache on the bottom of one meringue.  Sandwich the bottom of a second meringue over chocolate and gently apply pressure to spread out the ganache.  Note: if ganache is too cold it will be difficult to spread without breaking the meringues.  Smooth edges if needed an dust the tops with green tea powder to garnish.

Store in airtight container in fridge.

These are just out of control!

(c)copyright Jill Anderson

The Homegrown Gourmet