Brianna Shaver is a pastry chef turned stay at home mom, recipe developer and food photographer. After graduating from pastry school, Brianna went on to spend the next 10 years working in bakeries and restaurants all over the west coast, did 5 seasons with her small business in the Seattle farmers market circuit and had a brief stint selling hand decorated sugar cookies on Amazon. She now focuses her time on raising her kids in the mountains of Northwest Montana and building her business: Garden Box Baking. When not in the kitchen you can catch her chasing her wild kids up a mountain, swimming in lakes or curling up with a good book. Follow her drool worthy content on Instagram @gardenboxbaking, TikTok @gardenboxbaking and YouTube @gardenboxbaking.
a little bit about the recipe
A classic ’why choose.’ With these matcha marshmallows you get a nostalgic treat, caffeine kick and the added benefit of supporting your gut health with grass-fed beef gelatin!
SPECIAL EQUIPMENT:
Stand mixer or handheld electric with whisk attachment
ACTIVE: 20m
INACTIVE: 1h
TOTAL: 1h 20m
PRINT RECIPE
directions
Brush a small baking pan with melted coconut oil and line with parchment. Brush the parchment with more coconut oil and sprinkle with arrowroot starch.
Add ½ cup water to the bowl of a stand mixer and sprinkle with gelatin. Set aside.
Add the remaining ½ cup water and maple syrup to a small saucepan over medium-high heat. Let the mixture boil until it reaches 240°F on a candy thermometer (about 10 minutes).
Pour the syrup mixture into the bowl with the gelatin. Add the matcha and vanilla and whisk on medium speed, slowly increasing the speed up to high. Let it whip until it doubles in size. Be mindful not to over-whip the marshmallow, it should be fluffy but pourable.
Immediately pour the marshmallow into the prepared baking pan. Cover loosely and let sit at room temperature for 1 hour or until firm.
To cut, sprinkle a cutting board with arrowroot starch and turn the marshmallow out onto it. Cut into squares with a sharp knife and lightly toss in a mixture of arrowroot starch and matcha. Enjoy!
expiry
4 days at room temperature in an airtight container
