My original probiotic marshmallow recipe with gut healthy gelatin and natural honey are a kid favorite at our house.
Over Easter, I decided to find a way to naturally color these to make them more festive for the kids. In the past, I’ve used natural food coloring with great results (here’s why I don’t use regular food colors), but I was out and didn’t have time to order more.
While sipping my matcha tea one morning, I realized that the solution had been right in front of me the whole time.
Matcha Marshmallows Recipe
Matcha is a powdered green tea that has a vibrant green color. When added at the final stage of blending marshmallows, it lends its color and very subtle green tea taste to the finished product.
Since green tea does contain some caffeine, I wouldn’t make these matcha marshmallows an everyday food for my kids, but it is a fun treat once in a while.
Unlike store bought marshmallows, these contain no high fructose corn syrup, refined sugars, or food dyes. If you’re looking for a naturally colorful alternative to brightly colored snacks, these are a great option.
Equipment You’ll Need
Matcha Marshmallows Recipe
- If using marshmallow root powder, combine 1 cup of warm water with the marshmallow root and set aside for 5 minutes, or as long as overnight in the refrigerator.
- Stir well and strain. Make sure that the liquid make a whole cup.
- Pour ½ cup of the prepared marshmallow root mix into the bowl of a stand mixer. Add the gelatin. Whisk slightly to incorporate and set aside. If not using marshmallow root, simply pour ½ cup warm water into the mixing bowl, add gelatin, whisk slightly, and set aside.
- Pour the other ½ cup of water and the honey or maple syrup into a small saucepan and whisk to combine.
- Slowly bring the water and honey mixture to a boil while stirring. If you have a kitchen thermometer, you want it to reach at least 240°F. If not, just keep boiling, stirring constantly for 8 minutes.
- Turn on mixer with water/gelatin mixture to medium speed and whisk while slowly pouring the honey/water mixture into the bowl.
- When honey mix is added, turn the mixer to high and whisk for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream. It should form gentle peaks.
- Add the vanilla and matcha in the last few minutes of whipping.
- Grease a 9x13 inch baking dish with coconut oil, or line with parchment paper, leaving some on the sides to be able to pull up.
- When marshmallows are whipped, pour into the lined/greased dish and smooth evenly.
- Let rest at least 4 hours (overnight is better).
- Flip on to a cutting board and cut with a well oiled pizza cutter or knife.
- Store in an airtight container on the counter.
Ever made marshmallows or used matcha? Will you try these?