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!
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.