Decorated Cookies with Meringue Frosting

Decorated Cookies with Meringue Frosting

1. Mix matcha powder and 70 grams of powdered sugar evenly, add butter softened at room temperature to beat

2. Add egg yolks in batches, mix well, then sift in low-gluten flour, mix until there is no dry powder, put it in the refrigerator for half an hour

3. Baked matcha biscuit base, thin matcha biscuit is easy to change color. So lower the baking temperature to extend the baking time, and bake at 160 degrees for 18 to 20 minutes

4. 1 egg white, add 2 drops of lemon juice and beat until thickly foamed

5. Add 150 grams of powdered sugar in 3 times and stir until peaked

6. Take a part of the icing sugar for the base, and add water drop by drop to the icing base that has reached its peak state. The icing does not become thin and flat in 10 seconds. But to lift the drip to draw a long streamline

7. Take a little bit of the remaining peaked icing and add red and green food coloring to color. Roll a cone with baking grease paper, put all kinds of frosting into the paper tube, cut an opening at the tip

8. The white peak state icing first outlines the bottom of the biscuit

9. Then fill it up with frosting. Spread evenly with toothpicks

10. Originally I wanted to make a finer decoration, but later I wanted to bake matcha-colored biscuits rarely. It would be a shame not to highlight the color of the foundation itself. So I changed the bold

11. After the frosting surface is relatively dry, you can decorate it. First use the green to pull out the vines

12. Then squeeze 5 petals with the pink one. In the middle, I used yellow beads to embellish the flower heart. It's the kind of mini-bead candy with lots of ice cream. If not, just use meringue frosting in the center instead, and finally cut the opening of the green frosting oil paper tube into a triangle. Extrude the blade. Can

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Tips:

The oil paper tube can be used to make a beautiful decoration even if there is no piping bag and no piping mouth.