Matcha ladyfingers

Ingredients (makes around 20 biscuits):

• 4 eggs
• 100 g sugar
• 60 g flour
• 40 g cornstarch (or 100 g flour if you don't have cornstarch)
• 8 g UMIKA culinary matcha
• Icing sugar

Preparation:

1. Preheat the oven to 180°C (350°F).
2. Separate the egg whites from the yolks.
3. In a large bowl, beat the egg whites with an electric mixer. Once they start to foam, gradually add half of the sugar to stabilize the whites and give them a firm texture.
4. When the egg whites are almost fully whipped, add the rest of the sugar and continue beating until stiff peaks form.
5. Gently add the egg yolks to the whites and quickly mix with the electric mixer for just a few seconds to avoid deflating the whites. This step keeps the batter light while binding the ingredients.
6. In another bowl, mix all the dry ingredients (flour, cornstarch, and matcha).
7. Sift the dry mixture over the egg mixture and gently fold it in using a spatula, making upward motions to maintain the lightness of the batter.
8. On a baking sheet lined with parchment paper, pipe the batter into long, thin shapes typical of ladyfingers.
9. Generously dust with icing sugar before baking, which will help create a slightly crispy crust.
10. Bake for 12 to 15 minutes, until the biscuits are slightly golden.
11. After baking, dust with more icing sugar to your liking for a sweet finishing touch.

These matcha ladyfingers are perfect to accompany desserts, in a matcha tiramisu, or simply to enjoy with a cup of tea. Their light and fluffy texture combined with the delicate taste of matcha will delight any sweet tooth!