Dimsum Meringues

Made some dimsum to satisfy my cravings. Just kidding, these are little meringue cookies, shaped like dimsum! 🥟 Here we have some bao, dumplings (could be hargow), lo mai gai, and shumai. It’s currently quarantine still where I live and I miss being able to go to Cantonese places on the weekends and getting dimsum straight from the carts, but this will have to do in the meantime until quarantine ends.

Meringue Recipe

  • Servings: 40-50 pieces
  • Difficulty: medium
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Ingredients

  • 200g of sugar
  • 100g of egg whites
  • 1/4tsp of cream of tartar
  • 1/4tsp of vanilla extract

Directions

  1. Preheat oven to 200 degrees F.
  2. Put egg whites and cream of tartar in clean bowl. Whisk at medium speed until foamy.
  3. In 3 additions, add sugar to egg whites. Whisk at medium high speed in between.
  4. Once you get to soft peaks, add vanilla extract in. Continue to whip until you get stiff peaks.
  5. Color and pipe.
  6. Bake for 2 hours or until the meringues are dry to the touch.

Strawberry Tamago Boro

Mini strawberry cookies, flavored with matcha and strawberry and shaped to be little berries. These cookies are known as tamago boro (卵ボーロ) in Japanese or 蛋果子/小馒头 in Chinese. Growing up I remember eating these out of a bright orange red tin. I had a blast shaping these little strawberries and decorating them. 

旺仔小馒头
These were a common snack for me growing up, so I decided to recreate them and make them really cute. The berry part is flavored with strawberry, and the leaves are flavored with matcha.

Strawberry Tamago Boro

  • Servings: 50
  • Difficulty: easy
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Choux Pastry

Ingredients

  • 1 egg yolk
  • 80g of potato starch + more
  • 5g of milk + more
  • 30g of sugar
  • Approx. 1tsp of matcha powder
  • Approx. 1tbsp of strawberry powder
  • Food coloring
  • Black food pen

Directions

  1. Line pan with parchment or silpat.
  2. Into a bowl, add the egg yolk and sugar. Whisk vigorously until the mixture lightens in color and doubles in volume.
  3. Sift in potato starch. Stir until combined.
  4. Add in milk and stir.
  5. In the case that your dough is too dry, add more milk. If your dough is too wet, add more starch. You are aiming for a smooth dough that slightly tacky to the touch, and doesn’t slump.
  6. Divide 1/6 of a dough into a small bowl. Add in matcha powder and green food coloring and knead through. If you don’t wish to flavor or color your dough, feel free to skip this step. In the other bowl with the remaining 5/6 of the dough, add the strawberry powder and red food coloring. (I used grounded up freeze dried strawberries). As you knead it through, be sure to keep an eye on the consistency of the dough. Feel free to adjust the amounts of strawberry powder and matcha powder. Add your flavoring powders a little at a time, so that you do not overwhelm the dough. If you feel like you’ve added enough, do not continue to add anymore, lest it ruins the consistency of the dough. The best way to tell if you’e added enough if to do a sniff test.
  7. Pinch a small ball of the strawberry dough and taper off one end. Pinch off small leaves from the matcha dough and roll it between your fingers to make leaves. Add about 5-7 leaves per strawberry.
  8. Spray down the pan with the cookies with water. Bake for 12-15 at 325 degrees F. (or 350 for a tastier dark biscuit)
  9. Once cool, use the black food pen to draw little strawberry seeds.
  10. Enjoy!