MATCHA MARSHMALLOWS RECIPES

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BEST MATCHA MARSHMALLOWS RECIPE - DELISH



Best Matcha Marshmallows Recipe - Delish image

Like a fluffy green tea latte that melts in your mouth.

Provided by DELISH.COM

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 1

Number Of Ingredients 11

1/2 c. confectioners’ sugar
1/2 c. corn starch
1 tsp. butter
1 c. boiling water
6 bag Lipton Matcha Green Tea
2 1/4 packets unflavored gelatin
2 c. sugar
3 large egg whites
pinch of salt
1/8 tsp. cream of tartar
3 tsp. matcha powder

Steps:

  • Sift corn starch and confectioners’ sugar. Lightly butter bottom and sides of a 10.5 x 10.5 in. baking pan and sift sugar/starch powder to cover all sides. Save the remaining sugar/starch mixture. Brew the tea: Pour 1 cup of boiling water over 6 Lipton Matcha Green Tea tea bags, steep for 2 minutes. Pour half of the matcha tea into the bowl of a standing mixer. Sprinkle gelatin powder and let stand. With the remaining ½ cup of Matcha tea, pour into a small saucepan and add sugar. Heat over medium-high heat, stirring until the sugar is fully dissolved. Let the syrup continue to heat undisturbed until it boils and reaches 240 degrees F on a candy thermometer, about 5 to 6 minutes. While the syrup is beating, beat egg whites and a pinch of salt in a mixing bowl with a hand mixer. When the whites begin to foam, add the cream of tartar. Continue beating whites on high until they form stiff, shiny peaks, about 3 minutes. Stop the standing mixer and switch the whisk to the paddle attachment, scraping off the thick gelatin mixture. Add the egg whites and slowly incorporate. Increase speed to medium low and continue to blend until fully incorporated, scraping sides periodically. Run a small offset spatula around edges of pan and turn marshmallow out onto a surface that has been dusted with sugar-starch powder. With a sharp knife, cut the marshmallows into squares. Add the matcha powder to the remaining sugar/starch mixture and lightly dust the marshmallows, making sure to coat the cut sides.

MATCHA MARSHMALLOWS RECIPE BY RACHAEL PACK



Matcha Marshmallows Recipe by Rachael Pack image

Pair these matcha marshmallow with Valençay, a pasteurized goat's milk cheese from the Loire Valley in France. Matcha’s mild tannins contribute a mellow, vegetal acidity alongside Valençay’s bright, citrus tones. Tea-grade matcha powder can be quite expensive—go with culinary grade here.These are also great for s’mores, hot chocolate, or puffed rice treats!Reprinted from ©The Art of The Cheese Plate by Tia Keenan, Rizzoli, 2016. Photography © Noah Fecks. Click here to purchase your own copy.

Yield 4

Number Of Ingredients 10

1 (1/4-ounce) package unflavored gelatin
1 tablespoon matcha powder
1/3 cup water
1/2 cup water
1/2 cup plus 1 tablespoon granulated sugar
1/3 cup light corn syrup
1/4 teaspoon kosher salt
1/4 teaspoon lemon extract
1/4 cup cornstarch
1/4 cup confectioners’ sugar

Steps:

  • Place 1 (1/4-ounce) package unflavored gelatin, 1 tablespoon matcha powder, and 1/3 cup water in the bowl of a stand mixer fitted with a whisk attachment.
  • In a small saucepan, combine 1/2 cup water, 1/2 cup plus 1 tablespoon granulated sugar, 1/3 cup light corn syrup, and 1/4 teaspoon kosher salt, cover, and cook over medium-high heat until the mixture reaches 240 degrees F on a candy thermometer, about 7 to 8 minutes. Remove from the heat.
  • With the mixer on low, slowly stream the sugar syrup into the gelatin mixture (avoid the whisk). Increase the speed to high and whisk until the batter is lukewarm, thick, and looks like pulled taffy, about 10 minutes. Add 1/4 teaspoon lemon extract during the last minute of whipping.
  • Meanwhile, combine 1/4 cup cornstarch and 1/4 cup confectioners’ sugar in a small bowl. Line a baking sheet with parchment paper and lightly dust with some of the cornstarch mixture.
  • Working quickly, pour the marshmallow mixture into a piping bag fitted with a medium round tip and pipe the marshmallow batter onto the baking sheet
  • Dust the tops lightly again with some of the cornstarch mixture. Let sit uncovered for at least 4 hours or up to overnight.
  • Store between sheets of parchment paper in an airtight container in a cool, dry place for up to 3 weeks.

Nutrition Facts : ServingSize 1 serving, Calories 257 calories, SugarContent 57 g, CarbohydrateContent 65 g, FiberContent 0.1 g, ProteinContent 2 g, SodiumContent 142 mg

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MATCHA MARSHMALLOWS RECIPE BY RACHAEL PACK
Pair these matcha marshmallow with Valençay, a pasteurized goat's milk cheese from the Loire Valley in France. Matcha’s mild tannins contribute a mellow, vegetal acidity alongside Valençay’s bright, citrus tones. Tea-grade matcha powder can be quite expensive—go with culinary grade here.These are also great for s’mores, hot chocolate, or puffed rice treats!Reprinted from ©The Art of The Cheese Plate by Tia Keenan, Rizzoli, 2016. Photography © Noah Fecks. Click here to purchase your own copy.
From thedailymeal.com
Reviews 4.5
Calories 257 calories per serving
  • Store between sheets of parchment paper in an airtight container in a cool, dry place for up to 3 weeks.
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