These matcha marshmallows are not just brightly swirled, but also intense and fluffy, the perfect little bites to chew on when your sweet tooth goes crazy!
Prepare a 20x20 square pan by greasing it slightly with oil. Place aside until needed.
Mix the matcha powder and 30ml cold water in a small bowl and place aside.
Combine the sugar, liquid glucose and water in a pot – choose a large one as it will foam up later on! Place on medium heat. And cook until it reaches 127°C.
Bloom the gelatin in cold water until needed.
When the syrup reaches 115°C, start whipping the egg whites in bowl of your stand mixer for a few minutes until foamy. Add the salt and whip 1 more minute.
When the syrup reaches 127°C take the pot off heat and stir in the bloomed gelatin. Mix quickly, being careful as it tends to foam up.
Start pouring the syrup over the whipped egg whites in a steady, low stream, whipping all the time.
Once you’ve added all the syrup, continue mixing for 7-10 minutes until the meringue is glossy and stiff and the bowl is almost cold.
Add the vanilla extract and mix well.
Take 4 tablespoons of marshmallows mixture aside in a small bowl and mix it with the matcha syrup.
Return the matcha marshmallow back to the bigger bowl and mix with a spatula a few times just to swirl it in.
Pour the marshmallow batter in the pan you prepared earlier and place in the fridge for a few hours to set.
Sift the powdered sugar and cornstarch in a bowl.
Cut the marshmallows into small squares and roll them through the cornstarch mixture – optionally, you can roll them through shredded coconut to add not just texture, but also taste. You can also add a touch of matcha powder to this mixture.