Matcha Marshmallows

Recipe comes courtesy of 'The Art of The Cheese Plate' by Tia Keenan
Contributor
noah Fecks

Noah Fecks

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.

4
Servings
246
Calories Per Serving
Deliver Ingredients

Ingredients

  • (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

Directions

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. 

Nutritional Facts

Total Fat
6g
9%
Sugar
4g
4%
Saturated Fat
2g
8%
Carbohydrate, by difference
48g
37%
Protein
3g
7%
Vitamin A, RAE
72µg
10%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
289mg
29%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Folate, total
28µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
17mg
5%
Niacin
2mg
14%
Phosphorus, P
67mg
10%
Selenium, Se
3µg
5%
Sodium, Na
377mg
25%
Water
53g
2%
Zinc, Zn
1mg
13%