You know that I love a good matcha latte and drink one every single day; my life can not begin until I do. But every once in awhile my daughter spoils me with matcha dalgona, matcha latte’s extra fancy internet-famous friend. Matcha dalgona is a bit more work than a latte but so worth the extra effort. Whipped, delicious, and decadent, anytime you want to impress someone or treat yourself, make this fun drink.
How to Make Matcha Dalgona
*You can download a printable PDF of this recipe, courtesy of my daughter Skye.
4 egg whites
2 teaspoons lemon juice
3 tablespoons sugar
1 tablespoon matcha
milk (dairy, almond, oat – your choice)
Makes three servings.
1. Separate the egg whites into a stainless steel or glass bowl. Wait 30 minutes to allow the egg whites to reach room temperature.
2. Add lemon juice and beat the egg whites with a mixer on high speed. Stop when the mix starts to get more foamy and look soapy.
3. Continue to beat the mixture while adding a tablespoon of sugar, one at a time.
4. Sift the matcha through the sieve.
5. Beat the mixture just a tad longer until glossy stiff peaks form. Don’t over-beat!
6. Add ice and milk to the glass then top with matcha fluff!
*Use a glass bowl; plastic holds oil.
*Adding acid – lemon juice or cream of tartar – creates more fluff (add 1/2 teaspoon per egg white).
*I’ve read that heavy whipping cream or liquid from canned chickpeas can replace the egg whites (but I haven’t tried it).
*We use almond milk, but oat or dairy milk would be fine – your choice.
For visual and audio directions, watch Skye make a matcha dalgona.