Matcha Marshmallows Recipe

Sift corn starch and confectioners’ sugar. Lightly butter bottom and sides of a 10½x10½-inch baking pan and sift the sugar/starch powder to cover all sides. Save the remaining sugar/starch mixture.

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 for about 5 to 6 minutes, until it boils and reaches 240 degrees F on a candy thermometer.

Pour the hot syrup into the standing mixer bowl. Start on low, with the whisk attachment, and gradually increase to high, for about 10 minutes, until the mixture has tripled in volume and shiny, thick peaks have formed.

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 for about 3 minutes, until they form stiff, shiny peaks.

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.

Once blended, scrape the mixture into the prepared pan. Smooth out with a spatula, and sift sugar/starch powder over the whole surface. Let set overnight.

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.

Serve and enjoy!