Matcha Swirled Marshmallows
For the longest of times I had this crazy and totally unrealistic idea about marshmallows – that they are empty calories without taste, that their texture is weird and they’re basically not worth making. My only time making marshmallows besides these was years ago and I clearly forgot all about the entire experience since then. Because otherwise I can’t explain why I’ve been missing out on such a treat! (Seriously, look at the picture below, see that gorgeous texture? Totally in love with it!)
The process of making these swirl matcha marshmallows is pretty easy, although not lacking risks. Afterall, you are going to be working with an extremely hot sugar syrup! Check out this article to learn more about working with heated sugar!
I only had a bit of matcha powder left (someone has to re-stock on green tea powder btw) so I thought I really needed a recipe that would emphasize this green valuable powder, not just in terms of taste, but also in terms of color. It happens that green is my favorite color and the matcha green is an absolute feast for the eyes! So I really wanted to preserve the color as it is. Marshmallows were the first and the best thought to come to my mind and I wasn’t wrong!
These fluffy cubes of deliciousness are easy to make, fairly quick if you have a stand mixer at your disposal and they are a great base for pretty much any flavor you can think of. Add dried fruits, fruit purees, melted chocolate and boom, there you have it, a whole new treat for the satisfaction of your sweet tooth!
Matcha Swirled Marshmallows
Ingredients
- 500 g white granulated sugar
- 30 g liquid glucose
- 185 g water
- 20 g gelatin + 100g water
- 120 g egg whites
- 2 g salt
- 5 g vanilla extract
- 8 g matcha powder
- 30 g cold water
- 50 g powdered sugar + 50g cornstarch
Instructions
- Prepare a 20×20 square pan by greasing it slightly with oil. Place aside until needed.
- Mix the matcha powder and 30ml cold water in a small bowl and place aside.
- Combine the sugar, liquid glucose and water in a pot – choose a large one as it will foam up later on! Place on medium heat. And cook until it reaches 127°C.
- Bloom the gelatin in cold water until needed.
- When the syrup reaches 115°C, start whipping the egg whites in bowl of your stand mixer for a few minutes until foamy. Add the salt and whip 1 more minute.
- When the syrup reaches 127°C take the pot off heat and stir in the bloomed gelatin. Mix quickly, being careful as it tends to foam up.
- Start pouring the syrup over the whipped egg whites in a steady, low stream, whipping all the time.
- Once you’ve added all the syrup, continue mixing for 7-10 minutes until the meringue is glossy and stiff and the bowl is almost cold.
- Add the vanilla extract and mix well.
- Take 4 tablespoons of marshmallows mixture aside in a small bowl and mix it with the matcha syrup.
- Return the matcha marshmallow back to the bigger bowl and mix with a spatula a few times just to swirl it in.
- Pour the marshmallow batter in the pan you prepared earlier and place in the fridge for a few hours to set.
- Sift the powdered sugar and cornstarch in a bowl.
- Cut the marshmallows into small squares and roll them through the cornstarch mixture – optionally, you can roll them through shredded coconut to add not just texture, but also taste. You can also add a touch of matcha powder to this mixture.
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