Lightly floral and gently sweet, these honey lavender marshmallows feel especially right this time of year. Lavender is woven through the marshmallows, floral and fragrant, with honey giving them a softness that carries through. I love them dropped into coffee or matcha, where they slowly melt, or toasted for s’mores and folded into rice crispy treats.
Ingredients
Gelatin. Perfect Supplements grass-fed gelatin is my go-to.
Honey and maple syrup. I love a combination of the two to sweeten marshmallows naturally.
Salt. Balances the sweetness and brings the flavors into focus.
Lavender. Dried culinary lavender, for a light floral note.
Vanilla. Vanilla bean or vanilla extract.
Tapioca or arrowroot. For dusting the marshmallows and preventing sticking. Powdered sugar works as well.
A Note on Marshamllows
To make marshmallows, you bloom gelatin, cook a sweetened syrup, and whip the two together until fluffy and cloud-like. A stand mixer and a candy thermometer are helpful here. Once whipped, the mixture is flavored — most often with vanilla — then spread into a parchment-lined pan dusted with tapioca or arrowroot.
For a floral twist, the honey syrup in this recipe is infused with lavender. If lavender isn’t your thing, you can swap the water for a strong brew of chamomile or nettle tea instead.
Tips For Perfect Floral Marshmallows
•Play around with the strength of the lavender honey syrup, a little goes a long way. For me, 1.5 teaspoons in this recipe is the sweet spot, it gives a lovely floral flavor without being too overpowering. I’ve made it before with 2 tsp which is perfect if you’re after a stronger lavender flavor. I fear a tablespoon in the honey would taste soapy.
•Bloom the gelatin in cold water.
•Use a candy thermometer to regulate the temperature.
• A high powered mixer for the fluffiest texture. If your marshmallows curdle it means they were over mixed. They will still be delicious! I find 9 minutes to be the sweet spot.
How To Enjoy
•My favorite way to serve these marshmallows is in a latte (coffee or matcha). No need to sweeten! As the marshmallows melt, they add the perfect amount of sweetness.
•Use in your favorite rice crispy treat recipe.
•Layer between graham crackers and your fav chocolate for a floral infused s’mores.
•These marshmallows are incredibly travel friendly. I like to pack them in the twins lunchbox at school or for flights and busy days.
Honey Lavender Marshmallows
Ingredients
1 cup of water, divided
3 tablespoon gelatin
pinch of salt
1/2 cup (168g) honey
1/4 cup (80g) maple syrup
1.5 tsp culinary lavender*
1 vanilla bean, seeds scraped or 2 tsp vanilla extract
tapioca starch or arrowroot
Instructions
- Line a 9 X 9 inch pan with parchment and lightly dust with sifted tapioca.
- In a bowl of a stand mixer add 1/2 cup water and the gelatin- allow to bloom for at least 10 minutes.
- In a medium saucepan add 1/2 cup water, honey, maple syrup, lavender 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 strain the lavender honey 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 bean or extract.
- 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 for a few hours or overnight.
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