For our eleventh entry in Making Matcha Recipes, we made our Matcha Marshmallows recipe. What began as a standard cooking experience eventually led to us going back to the drawing board to create an all new Matcha Marshmallow recipe with North American Matcha fans in mind.
Take a look at the whole post below as well as thoughts and impressions on the process of the all new recipe.
When you’re finished reading this post, we recommend looking over the previous nine installments of Making Matcha Recipes: Matcha Krispy Treats, Matcha Chocolate Cottage Cake, Matcha Tofu Ice Cream, Matcha Chocolate Chip Rice Cookies, Matcha White Chocolate Salted Caramel Bonbons, Matcha Hot Chocolate, Matcha Chocolate Dipped Madeleines, Matcha Roll Cookies, Matcha Ice Cream, and Matcha Premium Ice Cream.
“I’ve actually made a number of Marshmallow recipes leading up to this blog post. Beginning with the original Japanese recipe, we all felt something was missing and the finished product just wasn’t, for lack of a better term, “Marshmallow-y enough.” It led me to take a look at read more about marshmallow making and watch a number videos online to see how people make them. From there I did a number of tests with varying volumes of Matcha added at different steps during the process. In the end, I believe we now have a recipe that better fits American/North American expectations of marshmallows in terms of texture, airiness, and sweetness. I am excited to share the pictures from this one also because it is just plain fun!
The recipe is pretty straight forward so for tips and suggestions in making it, I only have a few to share:
- Follow the cooking times closely: If you don’t have a candy thermometer or infrared thermometer to check the exact temperature of the syrup, for example, you won’t go astray as long as you follow the prescribed cooking times.
- Exercise all caution: The 240 degree syrup is extremely hot (think lava) and getting it on your skin will not be fun. Make sure to stream it to the side of the bowl when adding it in. If it pops or bubbles a bit when it first hits the cold water and gelatin, that is normal; exercise all due caution to not get it on you. Pouring it directly on to the gelatin will lead to more splashing/bubbling.
- With cornstarch, more is less: Make sure to only lightly dust the baking pan and then finished marshmallows. Too much cornstarch can clump up and add unpleasant texture elements to some of the finished marshmallows.
Aside from those few tips, this recipe is fun and easy. Enjoy it!
This experience also highlights exactly what we are committed to do at Aiya; we never just provide our customers with tea alone. Whether it is a recipe, educational material related to Matcha, or other suggestions on how to use Matcha, we make sure work with it ourselves so instead of just parroting information, we’re drawing from our own experience. If something isn’t up to our expectations or not what we would like to provide our customers with, we work on it until we have something worthy of our Matcha fans.
To that end, if you ever have any feedback or suggestions after trying out one of our recipes, please let us know. We are always open to improving the Matcha experience we put forward!”