Directions
Prepare the cookies:
1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix the flour with the matcha, baking powder and salt.
3. In a separate bowl, use an electric mixer to whip the sugar with the butter.
4. Add the eggs one by one to the bowl with the sugar mixture.
5. Beat in the whipping cream and then the dry ingredients.
6. Mix until a smooth dough forms.
7. On several baking sheets lined with parchment paper, use an ice cream scoop to form 28 balls of approximately 30 ml (2 tbsp) of dough each, spacing them 5 cm (2 in.) apart.
7. Gently press the dough with wet fingers.
9. Bake for 15 to 18 minutes.
10. Remove from the oven and let cool on a rack.
Prepare the filling:
1. Drain and chop the lychees, then dry on paper towel.
2. Clean your electric mixer and use it to whip the cream in a bowl until stiff peaks form.
3. Clean the electric mixer and use it to whip the mascarpone for several seconds in a separate bowl.
4. Using a spatula, mix in the lychees and lime zest, then gently fold in the whipped cream.
5. Fill a pastry bag fitted with a plain tip with the filling.
6. Top half the cookies with the filling and seal with the other halves by gently pressing them together.
7. If desired, decorate the whoopie pies with a drizzle of melted chocolate.
8. Refrigerate until ready to serve.
