|Preheat Oven, 175F|
|4 g Oolong Tea||Process to Fine Grind||Sift||Gently combine||Pipe 1 inch kisses||Bake 175F ~1 hour|
|0.5 tsp Vanilla Extract||Combine & Whisk until Soft Peaks||Slowly add Sugar & Whisk until Stiff Peaks|
|0.25 tsp Cream of Tartar|
|2 oz Egg Whites (Room Temp)|
|2 oz Granulated Sugar|
Using a blender or a mortar and pestle grind your oolong tea to a powder
Sift together the powdered sugar and oolong tea
Add vanilla and cream of tartar to the egg whites and whip until soft peaks form
Then, while whipping, gradually add the granulated sugar and continue whipping until stiff peaks form
Gently fold the powdered sugar/tea mixture into the meringue
Transfer to a pastry bag fitted with a large plain tip and pipe 1-inch kisses about an inch apart onto a parchment-lined baking tray.
Bake for an hour to an hour and 15 minutes, or until dry. Transfer kisses to a rack to cool.