When we received canisters of the Republic of Tea U-Matcha ($18), our eyes lit up as our imaginations brewed all the possible matcha-flavored recipes we could create. Thus far, I've made matcha tea three ways and matcha salad dressing. Nicole gets a serious surge of excitement over shortbread, which inspired her take on matcha shortbread. As for me, marshmallows are my most coveted sweet, which means I had to develop this recipe immediately.
Instead of the more commonplace addition of vanilla extract, add a matcha slurry of the tea whisked with a little water. The mallows are coated in a vibrant jade powder, made of confectioner's sugar, cornstarch, and matcha. As for the flavor, those who love matcha and green tea will find these pillowy treats don't skimp out on the roasted, earthy green tea flavor. If the bitterness of matcha's a bit much for you, feel free to scale back to the amount listed in the recipe.
Either way, these matcha marshmallows are slightly grassy on the nose but taste like a foamy, sweetened green tea latte. Eat the marshmallows alone or toss them in hot milk chocolate or a tea latte. Swirl them into ice cream or frozen yogurt. I'm even dreaming up a Japanese-style s'mores recipe . . . More on that later, but for now check out the matcha marshmallow recipe.
1/4 cup confectioner's sugar Makes about 50 square marshmallows. Notes:
1/4 cup cornstarch
1 tablespoon plus 1 teaspoon matcha powder, divided
3 packages unflavored gelatin
1 cup plus 1 tablespoon ice cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1/4 cup confectioner's sugar
Makes about 50 square marshmallows.