Mix the icing sugar, caster sugar and powdered Matcha tea on a plate. Start beating the egg whites (at room temperature) and add half the sugar when they turn white. Keep beating them until stiff. Gently fold in the rest of the sugar. Put the mixture into a piping bag with a star-shaped nozzle. Cover a baking tray with baking paper. Squeeze out little balls of the mixture onto the baking paper. Bake in a pre-heated fan oven at 100°C for 80 minutes. Leave the meringues to cool in the oven with the door slightly ajar. When the meringues have cooled, put one on each plate. Arrange a scoop of plain gelato on top, followed by a Fabbri amarena with a bit of amarena syrup. Decorate the plate with a light dusting of Matcha tea.
Recipe by Pane e Pomodoro