Matcha Mousse Sheep Meringue

Baa! What sweet treat is hiding in this meringue sheep?


  • Matcha Mousse:
  • 75ml milk
  • 35g white chocolate
  • 30g sugar
  • 10g matcha powder
  • 4g gelatin
  • 100ml heavy cream
  • Adzuki Cream:
  • 50ml heavy cream
  • 50g adzuki beans, boiled
  • Meringue Batter:
  • 60g egg whites
  • 80g granulated sugar
  • 20g powdered sugar
  • 15g cornstarch
  • Food coloring (black), as needed
  • Black icing, as needed
  • White icing, as needed


  1. Sift together powdered sugar and cornstarch.
  2. Soak the gelatin in cold water, then thoroughly drain off any excess water.
  3. Whip the heavy cream for Matcha Mousse until soft peaks form.
  4. Combine matcha powder and sugar. Mix and set aside.
  5. Make sheep eyes with balck and white icing. Set them aside.
  6. To make Meringue Batter, put egg whites in a bowl and mix in granulated sugar in 3 additions.
  7. Mix in powdered sugar and cornstarch to the meringue and gently mix until fully combined.
  8. Add black food coloring to 1/6 of the Meringue Batter. Transfer the black meringue batter to a piping bag with a round tip and the white meringue batter to another one.
  9. Make the Matcha Mousse and set it aside.
  10. Pipe out the white meringue onto the surface of a round silicone mold in the shape of a sheep. Use the black meringue to make sheep ears.
  11. Bake for about 2 hours in the oven at 80° Celsius.
  12. Pour the Matcha Mousse batter into silicone mold, filling about 1/3 of the way. Pipe a small dollop of adzuki cream into each mold, then pour over the rest of the matcha Matcha Mousse. Let chill in the freezer until solid.
  13. Remove the mousse from the mold. Place the sheep meringue over the defrosted mousse and attach the sheep eyes and ears with icing.