Collagen Matcha Marshmallows
Gluten Free, Dairy Free, Low FODMAP, Onion and Garlic Free
I adore working with Adashiko and creating beautiful recipes for them using my favorite from their collagen powder range - Pure. These Matcha flavoured Collagen Marshmallows are a beautiful marriage of flavour, and texture, with a subtle nod to Adashiko’s Japanese heritage. Two of these will get you your daily dose of collagen - which justifies them 100% !
Marshmallows are something I was terrified of attempting to make, but once I gave it a go, was shocked to discover how easy they were to make. They seriously taste so much tastier than store-bought ones. They are much softer and chewier too. It’s a fun recipe to make, though you do need to work quickly once your sugar syrup is to texture.. my favorite bit is chopping them up and dusting them! There is something to be said for playful creating with food. Definately worth the effort!
Collagen Matcha Marshmallows
Ingredients
- 1 Cup water
- 1.5 Cups white sugar
- 1 Cup liquid glucose
- 90g Adashiko Pure Collagen Powder
- 2 TBSP gelatine powder
- 2-4 tsp matcha powder
- 1/4 Cup icing sugar
- 1/4 Cup cornflour
Instructions
- Sift the icing sugar and cornflour into a small bowl and mix gently with a fork. Cover and set aside.
- Pour 1/2 Cup of the water into a large mixing bowl and sprinkle the gelatine evenly on top. Set aside.
- Pour the rest of the water into a medium sized saucepan. Place it on the element you intend to use. Pile the white sugar into the centre of the pot, ensuring that no grains are touching the sides.
- Heat over a medium heat until the sugar dissolves - do NOT stir.
- Add the liquid glucose into the centre on the saucepan and bring to the boil - again, do NOT stir. Using a candy thermometer cook until the temperature reaches 115C.
- The gelatine mixture should have started to set. Add your collagen powder, and beat briefly*.
- To the gelatine mixture pour the hot candy syrup. Be extremely careful as this will be piping hot!**
- Whip for 6-10 minutes on high until the mixture is thick, opaque white, glossy, and has tripled in size.
- Sift in your matcha powder. I use the full 4 tsp as I enjoy a strong matcha flavour, but start with 2 and add based on your preference. Whip for 2 more minutes. Your mixture should now be slightly warm still, but not hot anymore.
- Using a greased spatula, pour the marshmallow mixture into a marshmallow pan*** and spread out evenly. Dust 1 TBSP of your icing sugar cornflour mixture with a sieve over the top.
- Cover with a tea towel and leave to set overnight (minimum 6 hours) in an ambient temperature.
- Once set, using a hot, sharp knife, cut into 1.5x1.5" pieces, and coat well in the icing sugar & cornflour mixture or they will stick together. Stores well in an airtight container for up to two weeks.
Notes
if cut to a 1.5x1.5" size - 2 of these marshmallows will give you your daily dose of Adashiko Collagen Pure.
*I use an electric hand mixer, but a stand mixture will make your life much easier!
**You can buy disposable Marshmallow pans which is the easiest method of making these, though they are currently hard to get. Or for a more eco-friendly and accessible approach, you can grease a square or rectangle silicone cake mold. Just be mindful when you use the knife to cut up - turn it out upside down, don't cut in the mold.