By Melissa Clark
- Total Time
- 45 minutes
- Rating
- 5(34)
- Notes
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Ingredients
Yield:About 2 dozen servings
- 2cups all-purpose flour
- ⅔cup sifted powdered sugar
- 1teaspoon kosher salt
- 2sticks unsalted butter
- 3tablespoons unflavored gelatin (about 3 envelopes)
- 4teaspoons matcha (green tea powder)
- 2large egg whites
- 2cups granulated sugar
- ¼cup honey
- ½cup finely chopped candied ginger
- 3tablespoons superfine sugar
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
217 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 0 grams dietary fiber; 28 grams sugars; 2 grams protein; 91 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the oven to 325 degrees. In a food processor fitted with a blade, pulse together flour, sugar and ¾ teaspoon salt. Add the butter and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but do not overprocess. Dough should not be smooth. Press dough into an ungreased 9-by-13-inch baking pan. (It won’t look as if you have enough, but keep pressing and it will cover the pan in a thin layer.) Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes. Transfer to a wire rack and cool completely.
Step
2
In a small bowl, whisk the gelatin and matcha together. Stir in 1 cup cold water. Rest the mixture until it thickens.
Step
3
In the bowl of an electric mixer, whisk the egg whites and the remaining ¼ teaspoon salt on medium speed, until soft peaks form, about 4 minutes. Stop the mixer.
Step
4
In a saucepan over medium heat, cook the granulated sugar, honey and 1 cup water, stirring until the sugar dissolves and the mixture reaches 240 degrees on a candy thermometer. Start the mixer on medium-high and carefully pour the hot syrup down the side of the mixing bowl into the whites in a slow and steady drizzle. Continue mixing until the mixture has cooled slightly, about 2 minutes. Scrape in the gelatin mixture. Continue mixing on medium-high speed until the mixture begins to thicken and quadruples in volume, about 10 minutes. Scrape the mixture into the pan with the shortbread, smoothing the top with an offset spatula. Rub together the candied ginger and superfine sugar to break up any clumps. Sprinkle over the top of the marshmallows. Let marshmallows set for 4 hours or overnight at room temperature. Cut into squares.
Ratings
5
out of 5
34
user ratings
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Cooking Notes
Tracy
These are very, very good. Although 3 tsp. Of matcha yields a much more vivid green than this photo implies, so expect a green marshmallow topping. I also only has a 9 X 9 pan, so it was a thicker shortbread and took longer to cook, I cooked for more like an hour until it got brown...would like to try again with either the thinner shortbread or a little less time since the marshmallows and the shortbread sort of need holding together. Still, a brilliant combo of flavors and mouth joy.
willa
This cake didn’t live up to my expectations. I love the components, shortbread and marshmallow, but I didn’t think they quite worked together or that the matcha powder really added much except for a soft green hue. My kids accused me of making “Peeps” cake although the color was way more subtle.
lisa
So much dough. So thick. Stuck to the fork when I tried to prick it. Even in my largest saucepan, even with constant stirring, the sugar/honey/water mixture was boiling over the edges of the pan long before it hit 240. At fifteen minutes, the mixture was starting to thicken, but nowhere near quadrupled. I'm sure I could do a better job next time, but I'm not sure whatever it will take to improve the consistency of all layers will improve the flavor to a level worth the effort.
Tracy
These are very, very good. Although 3 tsp. Of matcha yields a much more vivid green than this photo implies, so expect a green marshmallow topping. I also only has a 9 X 9 pan, so it was a thicker shortbread and took longer to cook, I cooked for more like an hour until it got brown...would like to try again with either the thinner shortbread or a little less time since the marshmallows and the shortbread sort of need holding together. Still, a brilliant combo of flavors and mouth joy.
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