Add the 3 egg whites to a mixer or large bowl if using a hand mixer. When the egg whites turn white and begin to get stiff, add ⅓ cup of sugar and whip to stiff peaks. Then add 1 tablespoon of matcha powder and mix to incorporate. Clean the mixer or hand mixer before moving on.
Whip 1 cup of cold heavy cream in a clean mixer bowl or medium sized bowl. When the whipped cream begins to get stiff, add ⅓ cup of sugar and vanilla. Whip to stiff peaks.
Fold the whipped cream into the matcha mousse ⅓ at a time until incorporated.
Cover and refrigerate for at least 1 hour and up to 4 days before serving.
* Yes, this recipe does contain raw eggs, which is a no-no for some including those who are pregnant, have compromised immune systems, and are older or under 3 years old. So, here I've included a version that uses cooked eggs just in case: First, whisk the egg whites and sugar together in a heat-proof bowl or in the top piece of a double boiler. Then place over a pot of simmering water (or the bottom part of your double boiler) on a medium heat. Make sure the surface of the simmering water doesn't touch the bottom of the heat-proof bowl. This will cook the eggs more than you want. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant-read thermometer, which should take about 10-11 minutes. Do not stop whisking, or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt. Carefully remove from heat and allow to cool for 10 minutes. Then, use this mix to proceed with the recipe as normal.It is important for the mixer and bowl to be clean between making the meringue and whipped cream portions of the mousse or the cream will not whip properly.The perfect serving is pairing a half serving of the matcha mousse with a half serving of dark chocolate mousse.