Looking for your favourite pick me up and a sweet treat in one delicious and fluffy parcel? Well say hello Matcha Swirl Marshmallows, they've been waiting to brighten up your day!
Line a 8 inch x 8 inch pan or container with baking paper. Line it a second time so the edges come up all four sides of the container. Dust with Tapioca flour so that the marshmallow doesn't stick to the bottom.
Place the Gelatin and 1/2 cup of water in a mixing bowl to bloom.
Combine 1/4 cup water and Collagen Matcha Latte and stir until combined.
Heat the maple syrup and bring to the boil. Let it boil for a couple of minutes at soft boil stage (or 460°F if you have a candy thermometer). Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin.
Then turn the speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Swirl through the Matcha liquid into the marshmallow mixture
Pour mixture into the container, and dust with tapioca flour on top. Gently place a layer of baking paper on top. Refrigerate for 3 hours. Don't lift up the top paper until fully set.
Once set, remove from the container and cut into squares.
Line a 20 cm x 20 cm pan or container with baking paper. Line it a second time so the edges come up all four sides of the container. Dust with Tapioca flour so that the marshmallow doesn't stick to the bottom.
Place the Gelatin and 1/2 cup of water in a mixing bowl to bloom.
Combine 1/4 cup water and Collagen Matcha Latte and stir until combined.
Heat the maple syrup and bring to the boil. Let it boil for a couple of minutes at soft boil stage (or 240°C if you have a candy thermometer). Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin.
Then turn the speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Swirl through the Matcha liquid into the marshmallow mixture
Pour mixture into the container, and dust with tapioca flour on top. Gently place a layer of baking paper on top. Refrigerate for 3 hours. Don't lift up the top paper until fully set.
Once set, remove from the container and cut into squares.
Matcha Swirl Marshmallows
With Collagen matcha Latte
Not too tricky
24
4 hours
Looking for your favourite pick me up and a sweet treat in one delicious and fluffy parcel? Well say hello Matcha Swirl Marshmallows, they've been waiting to brighten up your day!
Line a 8 inch x 8 inch pan or container with baking paper. Line it a second time so the edges come up all four sides of the container. Dust with Tapioca flour so that the marshmallow doesn't stick to the bottom.
Place the Gelatin and 1/2 cup of water in a mixing bowl to bloom.
Combine 1/4 cup water and Collagen Matcha Latte and stir until combined.
Heat the maple syrup and bring to the boil. Let it boil for a couple of minutes at soft boil stage (or 460°F if you have a candy thermometer). Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin.
Then turn the speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Swirl through the Matcha liquid into the marshmallow mixture
Pour mixture into the container, and dust with tapioca flour on top. Gently place a layer of baking paper on top. Refrigerate for 3 hours. Don't lift up the top paper until fully set.
Once set, remove from the container and cut into squares.
Line a 20 cm x 20 cm pan or container with baking paper. Line it a second time so the edges come up all four sides of the container. Dust with Tapioca flour so that the marshmallow doesn't stick to the bottom.
Place the Gelatin and 1/2 cup of water in a mixing bowl to bloom.
Combine 1/4 cup water and Collagen Matcha Latte and stir until combined.
Heat the maple syrup and bring to the boil. Let it boil for a couple of minutes at soft boil stage (or 240°C if you have a candy thermometer). Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin.
Then turn the speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Swirl through the Matcha liquid into the marshmallow mixture
Pour mixture into the container, and dust with tapioca flour on top. Gently place a layer of baking paper on top. Refrigerate for 3 hours. Don't lift up the top paper until fully set.
Once set, remove from the container and cut into squares.
