Merengues "Monsters" from the match

Ingredients:

• Whites of 3 large eggs
• A pinch of salt
• 0.5 tsp cream of tartar
• 3/4 cup superfine sugar
• 0.5 tsp vanilla extract
• Candy eyes, for decoration
• 2 tbsp matcha powder (ceremonial grade)

Preparation:

1. Preheat oven to 120°C. Line two baking sheets with parchment paper.
2. In a large bowl, beat the egg whites and salt with a mixer on medium speed until foamy. Add the cream of tartar and increase the speed to medium-high; add the sugar 1 tablespoon at a time, then beat in the vanilla extract. Continue beating until the meringue is thick, glossy, and has stiff peaks, about 6 more minutes.
3. Transfer the meringue to a large pastry bag fitted with a large round tip. Pipe spirals onto the prepared baking sheets, making 5cm diameter, 8cm high pyramids, approximately 5cm apart. Attach one eye to each meringue. Sprinkle with matcha.
4. Place the baking sheets in the oven and bake for 1 hour. Turn off the oven and let the meringues sit inside until completely dry, about 3 hours or overnight.