Ingredients

• 4 tbsp (60 g) beef gelatin powder
• 1 cup (8 oz) iced cold water, divided evenly in two ½ cups
• 1 cup (8 oz) honey (or maple syrup)
• ¼ tsp (1.42 g) sea salt
• 1 tbsp (15 g) culinary grade matcha; sifted (less for a lighter flavor)
• ¼ tsp (1.42 g) coconut oil, or coconut cooking spray (for pans)
• ⅓ cup (113 g) sweetened rice flour (for dusting, optional)

Directions

Grease a 9×9 inch baking pan with coconut oil or coconut oil spray.

Pour gelatin powder and ½ cup of water into a metal (or glass) mixing bowl, and set aside to let it bloom, so the gelatin dissolves easily. Prepare whisk attachment for stand mixer, or handheld mixer.

In a small saucepan, combine remaining ½ cup of water, honey, and sea salt. Place saucepan over medium-high heat, stir gently, then cover saucepan with lid for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of saucepan, and continue to stir until the mixture reaches 240° F (115.5° C); approximately additional 5 minutes. Once the mixture reaches 240° F (115.5° C), turn off stove and remove saucepan from heat.

If you don’t have a candy thermometer, let honey mixture boil for 8 minutes, stirring constantly.

In the mixing bowl with gelatin, use a stand mixer or hand mixer with a whisk attachment and mix on medium speed for about one minute. In one motion, carefully and quickly pour all of the heated honey mixture from the saucepan into the bowl with the gelatin. If the honey mixture is added too slowly, the gelatin will become lumpy.

After combining the honey mixture with the gelatin, increase the mixer speed to high and mix for 15 minutes or until it forms a stiffens to the consistency of marshmallow cream. During the last 2 minutes of mixing, add sifted culinary matcha, reduce speed to low, and mix until well-combined.

Quickly transfer the marshmallow into a greased baking pan and smooth evenly.

Let sit uncovered at room temperature for at least 4 hours—overnight is preferable.

Once the marshmallows are forms in the pan, turn out onto a cutting board and cut with a well-oiled pizza cutter or knife into the shape you want (I like squares). Store in an airtight container for up to 3 weeks.

Notes

I recommend watching the Homemade Marshmallows video by Alton Brown for a good overview of the process.

If you like this recipe, invest in a candy thermometer.

Use metal or glass mixing bowls because marshmallow batter is very sticky and they are easier to clean and more heat-resistant than plastic bowls.

I use a smaller (9×9 inch) baking pan because I want thicker marshmallow pieces. Because I’m using honey instead of sugar, the marshmallow batter has less mass. Standard marshmallow recipes call for a 9×13 inch pan when using sugar.

After the marshmallows are cut, you can also dust them with sweet rice powder to prevent marshmallow pieces from sticking. However, I skip this step because I like to use my matchamallows to make Rice Krispy Treats (recipe to come) or add it to my matcha latte, and I don’t want the texture and flavor of the sweet rice powder.

Be prepared to make sticky a mess.

Reference

Here is a list of ingredients and equipment I used for this recipe:

Matchæologist Midori™ Culinary Matcha

Enter promo code: MOSTLYMATCHA during checkout for a 15% storewide discount for readers of my blog! No minimum, and no expiration date.

Now Real Food Beef Gelatin Powder

Koda Farms Mochiko Sweet Rice Flour

Cuisinart Chef’s Classic Stainless 1-Quart Saucepan with Cover

Hamilton Beach 62682RZ Hand Mixer with Snap-On Case

Rösle Stainless Steel Fine Mesh Strainer (for sifting matcha)

Wilton Recipe Right Square 9 by 9 Inch Covered Pan

Winco Deep Fry/Candy Thermometer

Story

I’ve always wanted to make my own marshmallows, but the recipe seemed really complicated. When Matchæologist shared a video for Matcha Rice Krispy Treats, I chatted with Akio (the owner) about making my first batch of Rice Krispy Treats I shared with him that it was too sweet with  store brand marshmallows. Akio suggested that it would be wonderful if I made the marshmallow with matcha! Mind blown. It took me three different batches, where I cross-referenced four different recipes (Wellness Mama, Snixy Kitchen, Design Mom, Food Network) to get the right texture and flavor. Once I understood the recipe, making these heavenly treats has become fairly easy.

Let me know if you have any questions or feedback. I’d love to see your matchamallows on Instagram or Twitter—please share a photo using my hashtag: #mostlymatchablog. You can also leave a comment below.

Thank you and matcha cheers,

jz