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1
Heat the oven to 325 degrees.
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2
In a food processor fitted with a blade, pulse together flour, sugar and 3/4 teaspoon salt.
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3
Add the butter and pulse to fine crumbs.
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4
Pulse a few more times until some crumbs start to come together, but do not overprocess.
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5
Dough should not be smooth.
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6
Press dough into an ungreased 9-by-13-inch baking pan.
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7
(It wont look as if you have enough, but keep pressing and it will cover the pan in a thin layer.)
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8
Prick dough all over with a fork.
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9
Bake until golden brown, 35 to 40 minutes.
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10
Transfer to a wire rack and cool completely.
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11
In a small bowl, whisk the gelatin and matcha together.
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12
Stir in 1 cup cold water.
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13
Rest the mixture until it thickens.
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14
In the bowl of an electric mixer, whisk the egg whites and the remaining 1/4 teaspoon salt on medium speed, until soft peaks form, about 4 minutes.
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15
Stop the mixer.
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16
In a saucepan over medium heat, cook the granulated sugar, honey and 1 cup water, stirring until the sugar dissolves and the mixture reaches 240 degrees on a candy thermometer.
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17
Start the mixer on medium-high and carefully pour the hot syrup down the side of the mixing bowl into the whites in a slow and steady drizzle.
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18
Continue mixing until the mixture has cooled slightly, about 2 minutes.
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19
Scrape in the gelatin mixture.
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20
Continue mixing on medium-high speed until the mixture begins to thicken and quadruples in volume, about 10 minutes.
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21
Scrape the mixture into the pan with the shortbread, smoothing the top with an offset spatula.
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22
Rub together the candied ginger and superfine sugar to break up any clumps.
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23
Sprinkle over the top of the marshmallows.
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24
Let marshmallows set for 4 hours or overnight at room temperature.
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25
Cut into squares.
