Marshmallows are a favorite in my house- the fluffy clouds elevate cozy drinks and are perfect for snacking. In lieu of water, I brew a strong chamomile tea to use in both the blooming and the syrup. Butterfly pea, pearl powder and vanilla are added for skin, beauty and immune support. I love these marshmallows in my morning matcha, as they melt it sweetens the matcha and stains it a gorgeous blue-green.
Ingredients
Chamomile Tea– I love the gentle soothing flavor of chamomile tea. You can use another tea or simply replace it with water.
Gelatin – Perfect Supplement Grass Fed Gelatin is my go-to.
Honey and Maple Syrup – I like to use a combination of honey and maple syrup in my marshmallows. You can use all honey or maple syrup if you prefer.
Butterfly Pea Powder – natural food dye, high in antioxidants and may enhance memory and brain function due to the flowers’ nootropic effects.
Pearl Powder– a beauty tonic in Traditional Chinese Medicine, Pearl powder possesses anti-aging and antioxidant properties, support the body’s natural collagen, even skin tone, and strengthen hair, skin, and nails
Tapioca or Arrowroot– to dust the marshmallows, this helps prevent them from sticking. You can also use powdered sugar .
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Chamomile Butterfly Pea Marshmallows
Ingredients
10 oz water
3 chamomile tea bags or 3 tablespoons dried chamomile flowers
3 tablespoons gelatin
1/2 cup (168g) honey
1/4 cup (80g) maple syrup
2 tsp butterfly pea powder
2 tsp pearl powder
1 tsp vanilla extract
Pinch of salt
Tapioca or arrowroot for dusting
Instructions
- Bring filtered water to a boil in a kettle or saucepan. Place the tea bags in a mug and pour the water over the tea. Allow t steep until the water cools completely. You can do this ahead and store in the fridge. Measure out 1 cup (240ml).
- Line a pan a 8X8 or 9X9 pan with parchment and lightly dust with sifted tapioca.
- In a bowl of a stand mixer add 1/2 cup cooled tea and the gelatin- allow to bloom while you prepare the syrup.
- In a medium saucepan add 1/2 cup tea, honey, maple syrup and salt. Bring the mixture to a simmer and cook using a candy thermometer to monitor the temperature. Cook until the mixture reaches 240F, about 12-15 minutes.
- Turn the stand mixer on low to break up the gelatin and slowly and carefully pour the maple mixture on top. Gradually increase the speed to high and beat for 8-10 minutes until soft peaks form and mixture becomes super fluffy. In the last minute add the vanilla, butterfly pea and pearl powder.
- Pour the marshmallows into the prepared pan working quickly smooth out the stop with an offset spatula. Allow to cool for a few minutes and then dust the top with more tapioca. Allow to set for a minimum of 6 hours or overnight.
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