What could be better than delicately matcha-flavored rosebud-shaped marshmallows? Well, yes, truly a subjective question indeed, but whatevs, these are good! For those who can't tolerate caffeine/matcha, try my AIP-friendly turmeric marshmallows. Enjoy!
Bloom (mix) gelatin in ¾ c cold water in metal mixing bowl with matcha and sea salt.
Simmer honey/maple syrup w/ remaining water (1/2 c) in pot over medium heat until mixture reaches 240 degrees Fahrenheit on a candy thermometer.
Pour (very hot) mixture carefully into bloomed gelatin and beat on high with electric mixer. Mixture should quadruple in volume and start to look like liquid marshmallows (about 5-10 minutes of mixing).
Beat until stiff peaks form (but don't overbeat, stop before mixture is solid).
Pour mixture evenly onto parchment-lined pan or molds. Refrigerate for an hour or two to set and cut into squares. Dust with tapioca to prevent sticking (optional).
Recipe by J.S. Hunter Fiction at https://jshunterfiction.com/matcha-marshmallows/