Matcha (green tea) chocolate marshmallows

One healthy recipe here and now we’re back to sugar!  I’m addicted…to making marshmallows.  I find all that whisking quite relaxing and very satisfying for some reason.  I love that moment when the hot syrup hits the meringue and it all fluffs up!  Pure beauty!  Ok – maybe I’m getting a little too excited about hot sugar water!

Anyway, back to the marshmallows.  The green tea and chocolate balance out the sugar perfectly so that the sweetness doesn't overwhelm you.  These are my favourite so far!

The basic recipe is similar to the one that I’ve used before for this and this.  Here is it again in full (adapted from here).

Matcha chocolate marshmallows

What I used for the marshmallows:

1 cup water (240ml)

450g caster sugar

16-17g gelatine 

¼ cup water (60 ml)

2 egg whites

1 tsp vanilla

4 tbs cocoa and 4 tbs hot water

2 tbs matcha green tea and 2 tbs hot water

What I used to coat the marshmallows:

3 tbsp cornflour

3 tbsp icing sugar

The prep work:

1. Mix the 3 tablespoonfuls of corn flour and sugar together.
2. Grease and line a 20cm square cake tin (removable base tins are advisable).  I lined the tin with ordinary baking paper.  Grease the lining again and generously sprinkle the corn flour-icing sugar mix over the lined cake tin.

3. Put the 60ml of water in a bowl sprinkle the gelatine over the water and mix lightly.  The mixture will solidify slightly.  Set aside.

4. Boil some water and mix the 4 tablespoons of cocoa and 4 tablespoons of hot water in a bowl.  Set aside.

5. Mix 2 tablespoons of matcha tea and 2 tablespoons of hot water in another bowl.  Set aside.

6. Place the 2 egg whites in a clean bowl.

7. Take out a second bowl and set aside.

The real work:

1. Over a low heat, place the 240ml water in a pot and add the sugar.  I tend to put the thermometer in at this stage and stir around it until the sugar has dissolved.

2. Turn the heat higher and let the syrup boil (no stirring required) until the temperature of the syrup reaches 122C.  This is known as the hard ball stage. 

Another method of checking that the syrup has reached this stage is by taking a teaspoonful of the syrup and dropping it into a bowl of cool water.  The syrup dropped in the bowl should turn into a hard ball.

3. While the syrup is boiling, beat the egg whites until stiff peaks appear.

4. When the syrup has reached the correct temperature, carefully pour the boiling syrup in a steady stream into the whipped egg whites, while whisking at the same time.

As I'm right-handed, I tend to hold the whisk with my left hand while pouring the hot syrup in with my right hand.  Here’s where a stand mixer comes in handy!

5. Heat the gelatine mixture in the microwave until it has dissolved.  Add this to the meringue mixture.  Keep beating the egg whites.

6. Keep beating until the mixture becomes thick and gloopy.  I think this took at least 10 minutes.  My hand-held mixer (and my arm!) starts to struggle a little at this stage.  The mixture is still slightly pourable, but only just.

7. Pour half the meringue mixture into another bowl.  Whisk the vanilla and cocoa mixture into half the meringue mixture.
8. Whisk the matcha mixture into the other half of the meringue mixture in the 1^st bowl.

9. Pour the cocoa meringue mixture back into the matcha mixture.  Lightly swirl the cocoa mixture into the matcha mixture.

10. Pour the swirled mixture into the tin and smooth the surface.

11. Generously sprinkle with the corn flour-icing sugar mixture.

12. Leave to set overnight or for at least 6 hours.

Once the marshmallow mixture has set, here's the part I find tricky.  Cutting it nicely.  I've tried using kitchen scissors with greased blades and also a greased knife.  I still can't decide which one is easier to do.  The greased knife is winning for now!