Culinary grade Matcha is grounded matured green tea which has a more pronounced aroma and taste than ceremonial grade matcha.

Ceremonial grade matcha as the name applies mean it is for drinking. There are bakers who insist in using ceremonial but I find that is not necessary and does not allow one to enjoy the fine matcha taste.And it is too expensive!

Original recipe uses full cream milk which I find overshadow the delicate taste of matcha. Hence I prefer to use unsweetened soya bean milk.

Notes:
1. Oil has an important role in recipes with matcha as matcha would absorb the oil.
So you would need to adjust the amount of oil /matcha or both to have the right balance.

2. The acid in lemon juice /vinegar denature or break down the protein bonds to help in beating and stablising the meringue.

3. Cornflour helps to absorb extra moisture from meringue.

4. A well-beaten & stable meringue is dense, glossy/shiny & has very fine & tiny foam.

Imagine that each foam would hold up the flour molecules and help to propel it higher to achieve the princessy height!

5. Flour mixture can be changed to achieve different softness of cake texture

a) 80g cake flour =softest but less structure
b) 40 g cake flour + 40 g plain flour =medium softness, medium structure
c) 40 g cake flour + 40 g bread flour =soft & high structure (stiff)

So experiment with the flour ratio !

I prefer option (b).