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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 latte 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
- A small saucepan
- A mixer or hand mixer
- Gelatin powder
- Honey or maple syrup
- Matcha powder
- Vanilla
Matcha Marshmallows Recipe
Ingredients
- 1 TBSP marshmallow root powder (optional)
- 1 cup water (warm, divided)
- ¼ cup gelatin powder
- 1 cup honey (or maple syrup)
- 1 tsp vanilla extract (optional)
- 1-3 tsp matcha powder
Instructions
- If using marshmallow root powder, combine 1 cup of warm water with the marshmallow root.
- Set aside for 5 minutes, or as long as overnight in the refrigerator.
- Stir well and strain. Make sure that the liquid makes a whole cup, adding additional water if needed.
- 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 soft 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 hanging over the sides.
- When the marshmallows are whipped, pour them into the lined/greased dish and smooth the top 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.
Notes
Nutrition
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Ever made marshmallows or used matcha? Will you try these?
Can you make this without the Matcha? I really would like the traditional white marshmallows.
I love the sound of this recipe! However, I’m sad that you have to cook the honey. Won’t that kill off the benefits of raw honey? 🙁
It will somewhat, but it is needed for the marshmallows to actually turn into marshmallows. YOu can use maple syrup instead so you don’t have to ruin good honey…
Katie, would Moringa powder work?
I’ve never tried…
KATIE – I made the recipe per the instructions and I have a thin liquid not a creamy dreamy type of substance that will turn into marshmallows (I think ) ? Maybe a marshmallow fairy will harden them in 4 hours…I put in refrig not to waste this expensive concoction… WHAT DID I DO WRONG ? not enough gelatin ?
What type of gelatin did you use? You’ll need either regular gelatin from GL (orange can) or the collagen protein from Vital Proteins (not collagen Peptides) as those two won’t gel…
Where do you get the gelatin? I love this idea and have been wondering about Matcha lately. I’m going to try it. Definitely need to order this soon.
This is where I get my gelatin. Go for the proteins and not the peptides… collagen peptides won’t set/gel up!
Where is “this”? I don’t see a URL or suggestion on where to get the gelatin.
https://wellnessmama.com/go/gelatin/
Would agar agar work with this recipe I love this idea but I’m not sure if it will work and I have plenty ideas for Easter and color.
I haven’t tried agar agar, but please let me know how it works if you try it!
Where do you buy the probiotics and in what form?
I have all the ingredients except I have gelatin sheets – would that work??
I made other ones on your site last year and they were great. Now I have another baby who is 7 months old. Question re sweetener: do you know if maple syrup is ok for this age group? If not? What about rice syrup? Or Stevia?
Don’t use stevia it has been known for years apparently that it interferes with fertility.
Why would you get a 7 month old hooked on sugar already? This is candy. It is candy without chemicals, but it is still candy. No need to feed candy (or anything else, for that matter) to an infant.
Maybe the prep time should say 4+ HOURS, not 5 minutes?
You recommend letting it sit overnight, 4 hours minimum – so if someone glances at your directions and starts to make it, expecting to serve it right away, they will be sorely disappointed.
Ridiculous nit-picking…
I agree. That caught me offf gaurd and so i kept putting off making. Finally had a bigger chunk of time and made today. Cant wait to try in a few hours :))
This is marvellous. I have been meaning to make marshmallow for ages but kept putting it off as I had no agar agar but that came last week. I already have the honey and Matcha in. So now I have no excuse.
Sounds yummy! I wonder how you could do good pink ones… Hibiscus? A teeny bit of beet juice?