Matcha marshmallows
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Prep Time
5 mins
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Cook Time
5 mins
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Course
Dessert
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Cuisine
International
Matcha marshmallows
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These home-made marshmallows are infused with delicate match tea flavour and are a verdant green colour.
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Ingredients
- 6 gelatine leaves approx 10g
- 200 g granulated sugar
- 1 Tbs liquid glucose
- 1 – 2 Tbs matcha – depending on how strong you like it
- 2 egg whites free-range, large, at room temp
- 90 g caster sugar
- 15 g icing sugar
- 15 g cornflour
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Instructions
- Line an 18cm – 20cm square cake tine with baking paper. Spray lightly with non-stick spray.
- Soak the gelatine in cold water for 5 minutes.
- Heat the 200g of sugar in a small pot with the glucose, 60 ml of water and the matcha. Bring this to a boil and cook until the mixture reaches 127C on a sugar thermometer (9 – 10 minutes).
- Halfway through the sugar cooking time, whisk the egg whites until soft peaks (2 minutes). Gradually add the 90g caster sugar whilst continuously whisking and continue to beat for another 1 – 2 minutes.
- When the sugar mixture has reached temperature, squeeze gelatine leaves and add to the syrup and mix until dissolved. Slowly pour this hot liquid in a steady stream into the egg whites while the mixer is running at high. Continue to beat until the marshmallow has tripled in volume and has come to room temperature – approx 5 – 7 minutes.
- Tip this into the lined cake tin and spread the mixture evenly with a palette knife. Allow to set at room temperature (+- 5 hours) – or leave overnight.
- Mix the icing sugar and cornflour and sift half of this onto a large tray. Tip the marshmallow onto the dusted tray and peel off the baking paper. Dust the top with the remaining icing sugar and cornflour. Cut them into strips
Notes
- Make these in adavance allowing time to set. Store in an airtight container.
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