Little Matcha Meringue Pies


Preparation time: 15 minutes

Cooking time: 10-12 minutes

These speedy, easy desserts are so impressive with their billowy meringue topping – and they taste ridiculously good!

Made using OMGTea Japanese Matcha Tea.


  • 75g digestive biscuits, crushed
  • 1 tsp matcha powder
  • 1 tbsp hot water
  • 397g can condensed milk
  • Finely grated zest and juice of 1 lemon (40ml juice)
  • 2 large eggs, separated
  • 30g caster sugar


  1. Preheat the oven to 190°C/Gas 5. Share the digestive biscuit crumbs between 4 x 200ml heatproof glass dishes or ramekins. Place on a baking sheet.
  2. Mix the matcha powder with the hot water to make a smooth paste, then combine with the condensed milk, lemon zest, lemon juice and egg yolks. Spoon on top of the biscuit crumbs. Transfer to the oven and bake for 5-6 minutes.
  3. Meanwhile, whisk the egg whites in a grease-free bowl until they hold their shape, then whisk in the sugar until stiff and glossy. Remove the desserts from the oven and pile the meringue on top. Bake for a further 5-6 minutes until golden brown. Serve immediately.

Tips: Stretch the mixture to serve more by using six smaller dishes or ramekins. Another time, use lime zest and juice instead of lemon.