Delicious homemade matcha marshmallows

Make delicious matcha marshmallows at home with just 8 ingredients! These homemade marshmallows are infused with delicate matcha tea flavour and have a vibrant green colour. Learn how to make the perfect marshmallows with my tips and tricks.

The digital food world and parts of the real food world seem obsessed with matcha at the moment and there are a plethora of green recipes floating around. As a green tea – and now matcha lover, I’m very much up for this.

I started playing around with this interesting tea powder that is not an infusion but the actual green tea leaves last year when I bought matcha back from the USA. Mine turned out to be somewhat of a dud purchase and my matcha ice cream while tasting delicious did now deliver the green vibrance and flavour I was looking for.

I have since learned a few things about it, which I will get to in a minute. I’ve also recently returned from South East Asia where you see a lot of green cakes in bakeries – some with real matcha, and others, I suspect, with green food colouring. I bought a packet back with me and the first thing I wanted to make was matcha marshmallows.

I adapted my recipe for lime marshmallows, which thus far is my favourite marshmallow recipe and simply added two tablespoons of matcha to the sugar syrup stage.

I really wanted these to have a distinct flavour and colour in the final product. I was also concerned that heating the matcha powder to such high temps in the syrup would in some way destroy it, but the outcome was a strong earthy green tea flavour, with bitterness and a lovely green colour. If however, you would prefer a softer flavour I would suggest adding only one tablespoon.

What is matcha?

Matcha is the finely ground-up powder of specially grown and processed green tea leaves. Unlike green tea, which infuses with water, matcha is eaten whole and dissolved in water.

They say that one cup of matcha is equivalent to 10 cups of green tea in antioxidants. Antioxidants help fight ageing and prevent chronic illness; so the more you are having the better.

The green tea for matcha is covered several weeks before harvesting with shade cloth or bamboo mats thus enhancing its chlorophyll levels and giving matcha its distinct green colour

After harvesting the leaves are steamed and then air-dried before being sorted by grade. Leaves are then stone-ground to become matcha.

When shopping for Matcha, it must come from Japan, must be premium grade and the brighter the colour the better the quality. You could use lower-grade matcha for baking to save costs.

Traditionally matcha is consumed as tea and simply whisked into water that has been boiled to 175 F / 80 C using a wooden whisk, but these days it’s mixed into lattes, and smoothies and baked into confections.

Due to the laborious processes used to make matcha, it is going to be expensive

NB to note. It does contain caffeine and could contain lead, so too much of a good thing isn’t good.

A few of my other favourite sweet recipes:

Spicy buttercrunch brittle with roasted nuts

Toffee, salted pretzel and chocolate bark

Spicy caramel popcorn

White chocolate & green tea fudge

Homemade peanut butter cups

 Pro tips when making marshmallows:

Ensure your mixing bowl is spotlessly clean and dry before making marshmallows like you would with meringue. I use my Kitchenaid stand mixer to do the mixing.

Have all your mise en place (prep) ready before starting to make these and line the baking tin.

I used leaf gelatine that is 6.5cm x 11.5cm, and 6 sheets were adequate to make firm marshmallows.

I find that spraying the knife or scissors I use to cut the marshmallows with a non-stick cooking spray really helps to prevent sticking.

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