Matcha Marshmallows
Our Matcha Marshmallows are a lightly sweet handmade confection. They are fast and easy enough to make as a special treat or even do as a project with your kids!
[Serves 4]
[Ingredients]
Aiya Cooking Grade Matcha....................... 1 tbsp
Lukewarm Water............................................ as needed
Gelatin.............................................................. 1 1/2 tbsp
Water................................................................ 2 tbsp
Egg Whites...................................................... 2 whites
Sugar............................................................... 1 tbsp
Sugar............................................................... 3/4 cup
Corn Syrup...................................................... 1 tbsp
Water............................................................... 1/3 cup
Corn Starch.................................................... as needed
Tip: Even if you don't have cookie cutters to cut out shapes, you can cut the marshmallows into squares with a knife.
[Directions]
- Following the instructions on the gelatin package, add it to the appropriate amount of water (usually about 2 tbsp) and let it soak. Place in a pot over med-low heat and allow to heat until it is dissolved. Set aside.
- Line a baking pan with parchment paper and dust it with some corn starch. Set aside.
- Add the egg whites and 1 tbsp of sugar to a bowl and beat them together unitl they form a meringue.
- Add the 3/4 cup of sugar, corn syrup, and water to a pot on medium heat and simer together until the syrup and sugar are fully dissolved.
- While the water, sugar, and syrup mixture is still hot, gently fold the meringue into it little by little until it is well incorporated.
- Dissolve the Matcha in some warm water (about 1 tbsp) and mix with a Matcha whisk or the back of a spoon until it is smooth with no lumps. Add it along with the dissolved gelatin into the water-meringue mixture while they're still hot.
- Evenly spread the mixture into the baking pan lined with the parchment paper. Place in the refrigerator for one to two hours to chill and set.
- Remove from the refrigerator when set and dust the top layer with some more corn starch.
- Cut with any shape cookie cutters you like.
