Matcha Marshmallows (Guimauve Thé Vert Matcha)

having made marshmallows a few times now, this has gotta be my utmost favorite. when it comes to very sweet confections like macarons and marshmallows, i like pairing them with bitter ingredients like dark chocolate and tea to balance out the sweetness. compared to all desserts made using matcha, this one is the most apparent in matcha flavor and aroma so its really good.

apart from the wonderful flavor and texture, i like the fact that the author of the blog where i got the recipe from gave very precise instructions on how to make these, together with step-by-step photos. its also a short recipe compared to most marshmallow recipes where they're mostly lengthy and can be intimidating for the novice.

the weather's been crazy lately, often raining heavily in the morning, the time when i usually photograph my bakes. as a result, i took photos of these at 4pm and due to the shadow cast, they look a weird shade of yellowish green, really different from the real thing. i'm totally not happy with the photos and i seriously looking forward to sunny days!

recipe source : dailydelicious

ingredients :

15g gelatin powder

30ml water

15g glucose syrup

150g sugar

50ml water

60g egg whites

10g matcha powder

30g corn starch

30g powdered sugar

directions :

1. line an 8x5" baking tin with parchment paper. sift corn starch and powdered sugar together then sift over the parchment paper. set aside.

2. sprinkle water over the gelatin powder, wait for mixture to bloom, about a minute later, then microwave on high for 20 secs or until the gelatin has melted. keep warm and set aside.

3. get ready a candy thermometer. place glucose syrup, sugar and water in a saucepan and heat until the mixture reaches 100C. when it reaches 100C, start whisking the egg whites in a clean bowl. when the sugar syrup mixture reaches 117C, pour over the egg whites and continue whisking until the mixture cools down and the bowl is warm to the touch. whisk in gelatin followed by matcha powder.

4. pour mixture into prepared tin then set aside for 12 hrs or refrigerate overnight.

5. sprinkle dusting mixture on the work surface, remove the marshmallow and cut into desired pieces using a hot dry knife, rinsing well in between each cut.