It’s the 100 year anniversary of the Cherry Blossom Festival in DC and I thought it would be fun to share an american classic with an asian twist: Green Tea Marshmallows.
The beauty of marshmallow is they are impressive, fairly easy to make and have a great shelf life if you wrap them up tight! We make several flavors of marshmallows at Buzz Bakery (as Metrocurean will tell you), but we have never made green tea until now. The difficult thing about marshmallows is that changing the density or acidity of the liquid base can effect the fluff factor, so each time we try a new flavor we cross also our fingers. Luckily, we are usually able to adjust the ratios of liquid (purees, alcohol, juices) to water and end up with a beautiful, pillowy marshmallow.
Tools
Kitchen aid with a whisk attachment
Offset spatula
Cookie sheet or brownie pan (if you want the marshmallows thinner or thicker respectively)
Pam non-stick spray
Candy thermometer
Rubber spatula
Green Tea Marshmallow Recipe
2 cups water, divided
2 bags green tea
1 ounce powdered gelatin
3 cups granulated sugar
1 1/4 cup corn syrup
1/4 tsp salt
1 tsp green tea powder (or matcha)
10 X (powdered sugar) as needed
Directions
1) Bring 1 1/4 cup water to a simmer. Remove from heat and add the tea bags. Allow to steep 30 minutes as the water cools.
2) Place cooled tea water in the bowl of a Kitchen Aid mixer, fitted with a whisk attachment and sprinkle the gelatin over it. Allow to sit 5 minutes then start whisking on a very low speed until smooth.
3) In a pot over medium-high heat bring the remaining 3/4 cup water, 3 cups sugar, corn syrup and salt to soft boil (240 degrees F on a candy thermometer). If you don’t have a candy thermometer you can scoop a little of the boiling syrup out and plunge into ice water. When the sugar holds it’s shape as a malleable ball you have reached soft ball. Change the the Kitchen Aid to a medium-high speed and slowly pour the cooked sugar down the side of the bowl into the tea and gelatin mix. Be careful not to hit the whisk as it turns or sugar will splatter onto the sides of the bowl. This can create little chunks of hard sugar in your marshmallows. Yuck.
4) Stop the mixer for just a second and add the matcha powder. Return to high speed and allow to whisk until it’s white and thick. While this is happening, prepare either a cookie sheet or a brownie pan by spraying the pan well with non stick cooking spray
5) Working quickly, remove the bowl from the mixer and use a rubber spatula to scrape the marshmallows onto your prepared pan. Spray the offset spatula with non-stick cooking spray and use to spread the meringue as evenly as possible over the pan.
6) Allow to set overnight at room temperature, unwrapped. The next day dust a cutting board with powdered sugar. Flip the marshmallows onto the board and cut using a knife or cookie cutter. A tip for easy cutting is to dip the knife or cutter into warm water between cuts. Toss the cut pieces of marshmallow into more powdered sugar, being sure to coat all the sides. Store in an airtight container at room temperature up to one week.
We made these marshmallows at Buzz Bakery for the first time last week as part of a gift box that also included: red tea-cherry macarons, sesame wafers and cherry-almond jewels. They turned out great and I just had to share the recipe. Enjoy!
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