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Matcha Marshmallows Recipe

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3.9 from 5 reviews

This recipe for Matcha Marshmallows offers a healthy twist on the classic treat by using natural sweeteners like honey or maple syrup and incorporating antioxidant-rich matcha powder. Free from corn syrup, refined sugar, and preservatives, these fluffy homemade marshmallows are perfect for snacking or adding to warm beverages such as matcha tea, hot chocolate, or chai. They provide gut health benefits and a subtle green tea flavor, making them a delicious and wholesome dessert or snack.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: About 36 marshmallows (9x9 inch pan, cut into 1.5 inch squares)
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Main Ingredients

  • 3 tbsp grass-fed gelatin
  • 1-2 tbsp matcha powder
  • 1 cup water, divided
  • 1 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp arrowroot powder (for dusting)
  • Spray oil (for greasing parchment paper)

Instructions

  1. Prepare Pan: Line a 9×9 square baking pan with parchment paper and spray it lightly with spray oil. Evenly sprinkle 2 tablespoons of arrowroot powder on the parchment to prevent the marshmallows from sticking.
  2. Bloom Gelatin: In the bowl of a stand mixer fitted with the whisk attachment, add 1/2 cup water and sprinkle the gelatin over it. Let it sit for a few seconds to bloom and absorb the water.
  3. Make Syrup: In a small saucepan over medium-high heat, combine the other 1/2 cup water, honey or maple syrup, and vanilla extract. Bring the mixture to a boil and cook until it reaches 240°F (115°C), about 10 minutes.
  4. Combine Syrup and Gelatin: Turn the mixer on low and slowly pour the hot syrup into the gelatin mixture. Once all the syrup is added, increase the mixer speed to high and whip for 2-3 minutes until the mixture has tripled in size and is fluffy with thick peaks.
  5. Add Matcha: While mixing on high, add 1-2 tablespoons of matcha powder. Scrape down the sides of the bowl if needed and continue whipping until the marshmallow fluff sticks to the whisk in thick peaks. Be careful not to overbeat.
  6. Set Marshmallows: Quickly pour the marshmallow mixture into the prepared pan and use a spatula to spread and smooth the top evenly.
  7. Chill and Cut: Let the marshmallows set in the refrigerator for 1-2 hours or at room temperature for 2-3 hours until firm and no longer sticky. Cut into squares with kitchen scissors for cleaner edges.
  8. Store: Store marshmallows in an airtight container at room temperature for up to two weeks or refrigerate for longer freshness. Enjoy in your favorite warm beverages or as a treat on their own.

Notes

  • Do not skip dusting the pan with arrowroot powder to prevent sticking.
  • Use kitchen scissors to cut marshmallows for cleaner edges and easier handling.
  • If you want a deeper green color, add natural green food coloring along with the matcha powder.
  • Do not over-whip the marshmallow mixture or it will firm too quickly and become lumpy.
  • Store marshmallows in an airtight container to maintain freshness and fluffiness.
  • These marshmallows melt well and are perfect for s’mores or as toppings for hot drinks.

Find it online: https://cheftinaskitchen.com/matcha-marshmallows-recipe/