These matcha chocolate chip cookies are crunchy outside and chewy inside. Meringue-based, they are delightfully light and airy too. Perfect with tea, at Christmas, Easter, every time you’re craving for something sweet and delicious.
Preheat your oven to 250F. Line 2 baking sheets (or 1 large, commercial size baking sheet) with parchment paper and set aside.
Using a handheld mixer or a stand mixer fitted with the whisk attachment, whisk 5 egg whites, ½ tsp cream of tartar and a pinch of salt on medium speed until soft peaks (6-8 minutes).
Switch to low speed and very slowly (I do it one teaspoon at a time) add 1 cup sugar until your meringue is stiff, sticky and glossy (5-6 minutes).
Sprinkle ¼ cup matcha powder on top of the meringue and gently fold until combined.
Sprinkle ½ cup chocolate chips on top of that and fold 2-3 times just until the chocolate is spread out. Do not over mix.
Using a piping bag fitted with a large tip, pipe your meringue onto your prepared pans. Alternatively, you can also drop the meringue onto your pans using a cookie scoop and gently flatten and swirl the top with a spatula or the back of a spoon.
Bake for 10 minutes then turn the oven off. Leave the pans in the oven for at least 6 hours or overnight. Do not open the oven door so the meringues can dry properly.
Remove the pans from oven, carefully peel the cookies off the parchment paper and enjoy. Store cookies in an airtight container.
The yield / number of cookies depends on how big you pipe your meringue. You can also pipe them different sizes.
If you prefer a stronger matcha flavour, add 1-2 tbsp more matcha powder to the recipe.