2 ounces powdered sugar

2 tablespoons matcha tea

2 ounces egg whites, at room temperature

2 ounces sugar


Preheat the oven to 175ºF. Sift together the powdered sugar and matcha. In a mixer fitted with a whip attachment, whip the egg whites on medium to soft peaks. With the motor running on high, gradually add the sugar. Continue to whip on high to stiff peaks. Gently fold the matcha mixture into the meringue. Transfer to a pastry bag fitted with a large plain tip and pipe 1 ¼-inch kisses about an inch apart onto a parchment-lined baking tray. Bake for an hour to an hour and 15 minutes, or until dry. Transfer kisses to a rack to cool. 


Makes about 3 dozen. Kisses keep for several days in a tightly sealed container in a cool, dry place.