Step 1

First clean the whisk and bowl you will be using with vinegar or lemon juice . Must be fat free for stiff peaks . Whisk 4 egg whites on medium speed until frothy then start slowly adding 1/4 cup sugar while mixing then beat on full speed until stiff peaks are formed

Step 2

In another bowl beat 3 egg yolks and 1/4 cup sugar until pale in color then add vanilla and beat again then pour over the egg whites and start to gently fold in until incorporated

Step 3

Put a sieve over the bowl and sift flour and matcha powder into the eggs then fold all together gently . Put the mixture into a piping bag then snip the top and pipe out 3-4 inch fingers ( they will spread so keep space in between each one )

Step 4

Into a 375 f preheated oven bake six minutes rotate the tray around and bake another 6minutes then take out and let cool

Step 5

break chocolate into a heat proof bowl and melt in the microwave in 30 second bursts then add 1 tsp coconut oil to thin it out. Dip both ends of the matcha finger into the chocolate then let to set on a wire rack