Cherie Noms
Cherie Noms
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  • 1 egg white, room temperature
  • 1 pinch meringue powder if you are using large eggs
  • 4 tsp white sugar
  • 50 grams powdered sugar
  • 1/4 cup almond meal
  • 1 or
  • 2 drops of gel based food coloring, powder is preferred though difficult to find
  • 3/4 tsp matcha green tea powder
  • 1 earl grey tea bag, grounded
  • 1.5 tbsp dutch processed cocoa powder
  • 1.5 tbsp grounded unsalted pistachios
  • 1. In a food processor, combine the almond meal, powdered sugar, and flavorings
  • 2. Sift if needed.
  • 3. Beat egg whites
  • 4. Fold in the dry to the whites. Be gentle. You don
  • 5. Load the mixture into a piping bag fitted with a small round tip
  • 6. Rap the tray on the ground many times to remove the bubbles and make it more flat. Use a toothpick to poke out the bubbles when they arise. Let dry for 15 minutes
  • 7. The tops should be dry
  • 8. Let cool on the tray, then remove to a rack. Fill with buttercream, ganache, or whatever you like.



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