Are you a matcha lover searching for a new twist on your favorite green tea flavor? Look no further! In today’s blog post, we’re diving into the world of homemade matcha marshmallows. I have to admit, I have been on a marshmallow kick lately. Once I figured out just how simple it was to make fresh homemade marshmallows, I can’t stop making them in all different flavors.
My journey into marshmallow making started with my kids. We had been going to a few summer bonfires and we don’t consume any refined sugar-at all. After bringing along and roasting apples, feeling left out from the sticky marshmallow game for too long, I finally decided to give making our own homemade marshmallows a try. I couldn’t even image how simple it was…and now here we are making the grown up version of marshmallows that I just can’t stop eating!
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Why Matcha Marshmallows?
These vibrant green delights will elevate your matcha latte, hot chocolate, or even your matcha s’mores game. Our Matcha Marshmallow recipe is one completely free of refined sugar. No high fructose corn syrup, just pure healthy ingredients!
Guilt free marshmallows? What’s better? So, gather your tools—candy thermometer, parchment paper, and a whisk attachment—and let’s whip up a batch of these fluffy, sweet treats.
What is Matcha?
Matcha is a finely ground, vibrant green powder made from specially grown and processed green tea leaves. It is renowned for its rich history, unique preparation, and distinctive flavor, making it a beloved choice among tea enthusiasts and health-conscious individuals around the world.
Cultivation and Harvest:
Matcha tea leaves come from shade-grown tea plants, typically Camellia sinensis. The shade-grown process, usually in the last few weeks leading up to harvest, enhances the leaves’ chlorophyll content and gives the tea its brilliant green color. The best matcha is often sourced from Japan, where traditional methods and pristine environments are prized for producing top-quality leaves.
Processing:
After harvest, the tea leaves are steamed to prevent oxidation and then dried. The stems and veins are removed, leaving behind only the delicate leaf material. These leaves are ground into a fine powder using stone mills, resulting in the characteristic vibrant green matcha powder.
Preparation and Ceremony:
Matcha preparation is an art form, most famously associated with the Japanese tea ceremony, known as Chanoyu or Sado. The process involves whisking a specific quantity of matcha powder with hot water until it forms a frothy, luxurious beverage. The use of a bamboo whisk called a “chasen” is crucial for creating the desired consistency and texture.
Flavor and Aroma:
Matcha boasts a unique, earthy flavor with subtle sweet notes and a hint of umami. The aroma is equally captivating, combining elements of grassiness and marine-like qualities that vary in intensity based on the grade and region of production.
Health Benefits:
Matcha is celebrated not only for its distinctive flavor but also for its numerous health benefits. It is packed with antioxidants, particularly catechins, which may promote overall well-being, support weight management, and contribute to improved mental clarity. Additionally, matcha provides a gentle, sustained caffeine release without the jitters often associated with coffee.
Versatility:
Beyond traditional tea ceremonies, matcha has found its way into modern culinary and beverage creations. It is used to flavor ice cream, lattes, smoothies, baked goods and now EVEN MARSHMALLOWS. Matcha’s vibrant green hue and unique taste have made it a favorite for those seeking a twist on their culinary and beverage experiences.
So Let’s Make Some Matcha Marshmallows!
This recipe features some of my all-time favorite brands. Matcha Nude for the BEST matcha, and Perfect Supplements for the BEST Gelatin.
Tools You May Need:
Ingredients You’ll Need For Matcha Marshmallows:
- 1 tablespoon of matcha powder (Matcha Nude is the BEST!)
- 1 tablespoon of powdered gelatin (We only use Perfect Supplements Brand)
- 1/3 cup of cold water
- 1 cup maple syrup
- pinch of sea salt
- 1 vanilla bean or 1 teaspoon of vanilla extract (optional)
- Arrowroot Powder (optional)
How to Make Matcha Marshmallows:
1. Prepare Your Ingredients:
Start by blooming the gelatin. Sprinkle the powdered gelatin over 1/3 cup of cold water the bowl of a stand mixer and set it aside for about 10 minutes. This step: the gelatin bloom, ensures the gelatin fully absorbs the water, making it easier to work with later.
2. Mix in the Matcha Powder:
To your blooming gelatin mixture, add 1 Tbsp of Matcha Powder and whisk it in really well so you get a smooth consistency. We love Matcha Nude Brand. Get 10% off your order by entering FAL_WHALE at check out!
3. Heat the Maple Syrup:
While your matcha gelatin mixture is blooming, you can start heating 1 cup of maple syrup in a small saucepan over medium high heat. You want to heat it to about 240 degrees F without burning it. Use your candy thermometer to monitor the temperature.
4. Add it all Together
Once your maple syrup gets really hot, pour it slowly over your matcha gelatin mixture in the bowl of your stand mixer with it on low speed. Using the whisk attachment. Cover with a cloth to avoid splatter, and increase your mixer speed to high for about 10-15 minutes until you get a nice marshmallow fluff. It will look similar to stiff peaks.
5. Prepare your Pan
While your Matcha Marshmallows are mixing, prepare a 9×9 pan with parchment paper optionally dusted with arrowroot powder to prevent sticking.
6. Pour in your Matcha Marshmallows
Pour your matcha fluffy marshmallow mixture into the prepared pan by scraping the side of the bowl with a rubber scraper and place it in the refrigerator to set for 4 hours or overnight.
7. Cut and Serve
Once your matcha marshmallows have set, cut them into 1 inch squares or use cookie cutters to make fun shapes. Serve by plopping a few into a mug of frothed hot milk, in between some graham crackers or just eat them straight. Store in an airtight container for up to 2 weeks..but we doubt they’ll last that long. Feel free to dust them with a little bit of arrowroot powder to prevent them from sticking.
ENJOY Your Homemade Matcha Marshmallows!
These Matcha Marshmallows are such a sweet treat without the gross sugar syrup, food dyes or other crazy ingredients that go into conventional marshmallows.
Whip up some of the most perfect marshmallows today!
Homemade Matcha Marshmallows
Equipment
- Stand Mixer
- 9×9 Baking Pan
- Parchment Paper
- Sauce Pan
- Candy Thermometer
Ingredients
- 1/3 cup water
- 1 tbsp powdered gelatin
- 1 tbsp matcha powder
- 1 cup maple syrup
- pinch sea salt
- 1 tsp Vanilla Extract optional
- arrowroot powder for dusting optional
Instructions
- Start by blooming the gelatin. Sprinkle the powdered gelatin over 1/3 cup of cold water the bowl of a stand mixer and set it aside for about 10 minutes.
- To your blooming gelatin mixture, add 1 Tbsp of Matcha Powder and whisk it in really well so you get a smooth consistency.
- While your matcha gelatin mixture is blooming, you can start heating 1 cup of maple syrup in a small saucepan over medium high heat. You want to heat it to about 240 degrees F without burning it. Use your candy thermometer to monitor the temperature.
- Once your maple syrup gets really hot, pour it slowly over your matcha gelatin mixture in the bowl of your stand mixer with it on low speed. Using the whisk attachment. Cover with a cloth to avoid splatter, and increase your mixer speed to high for about 10-15 minutes until you get a nice marshmallow fluff.
- While your Matcha Marshmallows are mixing, prepare a 9×9 pan with parchment paper optionally dusted with arrowroot powder to prevent sticking.
- Pour your matcha fluffy marshmallow mixture into the prepared pan by scraping the side of the bowl with a rubber scraper and place it in the refrigerator to set for 4 hours or overnight.
- Once your matcha marshmallows have set, cut them into 1 inch squares or use cookie cutters to make fun shapes. Serve by plopping a few into a mug of frothed hot milk, in between some graham crackers or just eat them straight. Store in an airtight container for up to 2 weeks.
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