Matcha marshmallows: A small batch of homemade marshmallow recipe flavored with matcha tea powder. Recipe makes just 8 matcha marshmallows in a bread loaf pan.
Let me say first that I never intended for this to be a manifesto about how old I’m feeling lately.
And I can’t really blame the cold weather for hurting my bones because it’s not even Fall here yet. It was almost 90 degrees today! But look at me, blubbering about the weather. The freaking weather! Oh this is definitely going to be a promulgation about my age.
To start at the beginning: I slept funny on my neck a few nights ago and I’ve been laid up ever since. The whole thing just kinda makes you stop and think: if I’m capable of getting hurt while lying in bed, well, then it’s time to admit I’m getting older.
I’m positive this is a product of having too much time to lay around in bed. I’ve been happily conducting business from my bed (and, in fact, am doing so now), and it’s kinda nice to take it easy every once in a while. I almost knew I had this coming.
I had a sense last weekend that my body was craving rest. I’m almost too embarrassed to admit this, but, I saw someone loitering at a bus station and I was jealous that he had nothing better to do. I longed for an empty To Do list. That has to be the lowest of the low—feeling envious of a loiterer? Right?
I pressed on, and taught what felt like an all-day cooking class that Saturday morning. I was fiercely aware that my students were there for a ‘fun day in the kitchen,’ while I had been up since the sun gathering ingredients and recipe planning. My feet were starting to ache. I was very much at work, and they were very much at play. The whole thing made me a little whirly from head to (aching) feet.
Then, Tracy talked about throwing out her back, and I thought ‘wow, what is that even like?’ And here I am, almost bed buddies with her.
No sympathy, only matcha marshmallows:
I do not deserve one ounce of ‘get well soon’ or ‘so sorry you feel bad,’ ok? I woke up with a kink in my neck (lifelong stomach-sleeper over here…please don’t tell my chiropractor!), and I decided what I really needed was a nice long yoga class. Bad idea. It was even worse when the yoga teacher mentioned that the focus would be the 5th chakra, which is your neck and throat. I willingly submitted to all sorts of neck stretching poses.
Not thinking about the low levels of pain I was experiencing, I decided to focus instead on how the energy in our necks and throats helps us speak more clearly and be more honest with ourselves and those around us. Like I was rising above the pain into this virtuous state. Worst.idea.ever. The ability to say what you mean and mean what you say is not worth a sore neck. (I can say this in the throes of pain, but overall, yes, honesty is important).
I came home and took the max dose of Aleve allowed for my body weight, and continued to do so for 3 days. I’m normally the type of person to resist medicine, or take a half-dose at the very most. But considering the max dose was only barely taking the edge off, I was all in.
I’m just glad I have a whole pan of matcha marshmallows to get me through this. Luckily, marshmallows melt in your mouth. The small caffeine boost from matcha made me alert enough to continue playing office in my bed, while also keeping me away from the coffee jitters.
You guys knows the drill here in small-batch land: these marshmallows are made in a loaf pan. If you’re looking for other flavors, try vanilla marshmallows, chocolate marshmallows, maple syrup marshmallows, and last but not least: raspberry marshmallows!
This recipe for a small batch of matcha marshmallows makes just 8 marshmallows. They take just 15 minutes to whip up and then they set in a bread loaf pan for a few hours. A quick roll in powdered sugar (or more matcha), and you’re ready!
Yields 8 big marshmallows
A small batch of homemade marshmallows, flavored with matcha tea.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 3/4 cup granulated sugar
- 1/3 cup light (clear) corn syrup
- pinch of salt
- 6 tablespoons cool water, divided use
- 1 tablespoon matcha tea
- 1 packet (2 1/2 teaspoons) unflavored gelatin powder
- 3/4 cup powdered sugar
- Line a 9x5" loaf pan with parchment paper, and spray cooking spray on top of the parchment paper, heavily.
- In a medium sauce pan, stir together the granulated sugar, corn syrup, salt, and 3 tablespoons of the water. Turn the heat to high and bring to a boil without stirring. Clip a candy thermometer to the edge of the pan, and boil until it reaches 238-degrees Fahrenheit.
- Meanwhile, heat about a 1/2 cup of water in a small saucepan or tea kettle. Sprinkle the matcha in the bottom of a shallow bowl, and pour 2 tablespoons of the near-boiling water on top. Whisk vigorously to dissolve the tea. (You don't need the whole 1/2 cup of the water; it's just difficult to only boil 2 tablespoons of water!)
- Meanwhile, add the remaining 3 tablespoons of water to a large bowl and sprinkle the gelatin on top. Let sit for a few minutes without stirring.
- When the sugar syrup reaches 238, slowly begin to stream it into the gelatin mixture while constantly beating with a hand mixer (not a stand mixer). Do not splash the syrup on the edges of the bowl, or it will harden immediately. Go slow, and take your time.
- Beat the mixture for a full 8-10 minutes.
- Beat in the matcha-water mixture until combined.
- Spread the mixture into the loaf pan.
- Let the mixture set uncovered for at least 3 hours.
- When ready to cut, sprinkle the powdered sugar on a work surface. Dump the marshmallows out on the surface, and slice while dipping the knife in powdered sugar between cuts. Roll all of the edges of the marshmallows in the powdered sugar.
- Store the marshmallows in an air-tight container at room temperature. They will keep for 2-3 days .