Celebrate Spring, your love of matcha, or just unique sweets with this beautiful blooming matcha marshmallows recipe and tutorial!
Let’s talk about blooming. These blooming matcha marshmallows are actually inspired by my friend Melissa who had one on a trip to NYC. She asked me if I thought I could reverse engineer it, and since I already planned to make matcha marshmallows, we take the recipe, get a little creative, and boom. Magic. But they feel appropriate to share for other reasons. Like because it’s Spring, and while January resolutions may have faded, we can always start again in the Spring, when the world blooms with us.
My thoughts have turned to this idea of “blooming where you are planted” because in less than 30 days, the Godmother Family Circus is on the road to our next tour stop. We are heading south to Montgomery, Alabama for warmer climates, biscuits, sweet tea, and something about work for the Godfather. 😉 And every emotion has had a moment in my heart since we got the news. I’m excited for the change in pace, the better work/life balance for our family, A REAL STUDIO for the blog photography, and less winter. But I’m sad about leaving friends, Princess A’s school, our quiet little community, and my running group. Darlings, I’m really sad about the last one, and I’m just a casual runner! But that group is the embodiment of “a rising tide lifts all ships”. Anyway, before I go way off on a longer tangent, I’ll sum things up by saying there are a lot of feelings. But change is a constant for all of us, no matter where we are, so I have faith that this new chapter in our adventure, like the others, will be a beautiful opportunity to blossom.
**Now back to marshmallows…**
I should have filmed the dancing in the kitchen over these marshmallows! They are a little bit of effort, but so worth it! I mean, how fun is it to put a marshmallow in your drink and watch it open with a fun little surprise inside? It’s like 3.5 treats in one. First you have the drink, then the marshmallow itself, the little surprise inside, and the bonus of watching this little beauty unfold (this is the .5). And, if you’re looking for a super cute gift idea, giving someone a box of these is super unique.
Now, you may be asking yourself, “What is matcha?” Matcha is a kind of green tea. It’s very potent and you can find it in stores in powdered form, usually loose, but sometimes in bags as well. To prepare it, you mix it with a hot liquid. Grades and quality of matcha will vary, and the better quality you use in the marshmallows, the better the matcha flavor. You’ll typically see matcha labeled either as “culinary grade” or “ceremonial grade”. A good quality culinary grade is perfect for blending, and less expensive. You can probably find matcha at your local grocery store, but if you can’t, you can order online here, or check at a local tea shop. For this recipe, I used matcha purchased at House of Steep in Arlington.
You can use this matcha marshmallow recipe to make standard size marshmallows, as the trick to the “bloom” lies in the technique. Instead of spreading the marshmallows in a thicker layer to cut with a pizza wheel as we do with my vanilla bean marshmallows, you spread the marshmallows in a thinner layer over two to three pans. Two jelly roll pans will work, or a jelly roll pan and a larger glass casserole dish. Work with what you have. You want the marshmallows to be about 1/4 to 1/3 inch thick. Too thin and they dissolve too quickly in the hot liquid, and too thick won’t close beautifully or fit in your mold. I tried several different kinds of molds and the one I liked best was the cordial mold. The marshmallows in the photos are cut with a daisy cookie cutter.
Before I leave you to the recipe, I put a little video together to show you how to cut and shape the blooming matcha marshmallows for the best results. Enjoy!
Celebrate Spring, your love of matcha, or just unique sweets with this beautiful blooming matcha marshmallows recipe and tutorial! * GoodieGodmother.com
- 3 packages unflavored gelatin
- 1 cup cold water divided
- 1½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 1 1/2 tablespoons matcha powder
- ¼ cup confectioners' sugar
- ¼ cup cornstarch
- 1 teaspoon matcha powder
- Nonstick spray
- 1 cup melted candy coating any color
- small candies for creating a "center" to the flowers
Put the three packets of gelatin and ½ cup of water in the bowl of a stand mixer fitted with the whisk attachment. Don't stir, just allow it to sit while you prepare the sugar syrup.
Combine the other half cup of water, sugar, corn syrup, and salt in a small saucepan with a lid.
Cook, covered, over medium heat for 3 minutes until the sugar has dissolved.
Uncover and clip a candy thermometer onto your saucepan. Continue to cook until the mixture reaches 240 F. This takes about 5-7 minutes. Swirl the pan gently once midway through cooking to allow for even heat distribution. Once it reaches 240 F, remove it immediately from the heat.
Turn the mixer to low and slowly pour the sugar syrup into the mixing bowl. Do your best to avoid hitting the whisk or pouring down the side of the bowl. Once all the syrup has been added, bring the mixer up to high and let it run another 10-13 minutes until the mixture is light and fluffy, and lukewarm.
While the marshmallows are mixing, spray your jelly roll pans well with nonstick spray. Sift together the powdered sugar, cornstarch, and matcha. Sprinkle liberally over the pans. Move around to coat the pans well. Reserve the extra coating for later.
Once your marshmallow mixture is light and fluffy, add in the 1 1/2 tablespoons of matcha and mix an additional minute until well incorporated. The marshmallows should have a lovely natural green hue.
Pour the marshmallow mixture into the prepared pans and smooth with an offset spatula spritzed with nonstick spray.
Spray your daisy cookie cutter with nonstick spray and dab with the cornstarch mixture. Cut out as many marshmallow flowers as possible, and dust the cut edges with the cornstarch mixture so they don't dry out.
Melt your candy coating. Set out your candy mold and the treat you are using for the center of the flowers. Place a candy in the center of a marshmallow, fold the petals up and together, then dip into the candy coating. Shake off any excess (a thin coating is best), and place into the cordial candy mold. Allow to set fully.
Once the candy coating has completely set, remove the marshmallows from the candy mold and store in an airtight container up to 3 weeks.
To enjoy, place in a hot beverage of your choice, and watch it bloom!