Collagen Matcha Marshmallow Recipe
We’ve proudly partnered with long-time Adashiko user + lover, Ellen Larsen (Chronically Ellen Eats) to serve up nutritious + delicious collagen-infused recipes for Friends of Adashiko.
Recipes that are typically Gluten Free, Dairy Free + Low FODMAP friendly.
Because when it comes to maintaining your collagen ritual, consistency is key. But the fun part is discovering the many ways you can sip, snack + eat your daily dose for full health + beauty benefits.
This week, Ellen has created a fluffy + oh-so-delicious Collagen Matcha Marshmallow recipe.
With a subtle nod to our Japanese heritage, the beautiful blend of matcha + collagen transforms the humble marshmallow into a gut-loving, brain-boosting + heart-healthy superfood.
Trust us, it’s a flavour + texture that you’ll want to try for yourself. And once you do, we’ve got a feeling you’ll have this recipe on repeat. Two of these pillowy-soft + slightly chewy morsels will give you your daily dose of Adashiko collagen.
In Ellen’s words, “Marshmallows are something I was terrified of attempting to make, but once I gave it a go, was shocked to discover how easy they were to make. They seriously taste so much tastier than store-bought ones. They are much softer + chewier too. It's a fun recipe to make, though you do need to work quickly once your sugar syrup is to temperature. My favourite bit is chopping them up + dusting them! There is something to be said for playful creation with food. Definitely worth the effort!”
Prep Time: 5 mins Cook Time: 35 mins Inactive Time: 6 hours Total Time: 6 hrs 40 mins
Makes 36 marshmallows
Gluten Free, Dairy Free + Low FODMAP friendly.
- 1 C water
- 1.5 C white sugar
- 1 C liquid glucose
- 90 g Adashiko Pure Collagen Powder
- 2 TBSP gelatine powder
- 2-4 tsp matcha powder
- ¼ C icing sugar
- ¼ C cornflour
- Sift the icing sugar + cornflour into a small bowl + mix gently with a fork. Cover + set aside.
- Pour ½ Cup of the water into a large mixing bowl + sprinkle the gelatine evenly on top. Set aside.
- Pour the rest of the water into a medium sized saucepan. Place it on the element you intend to use. Pile the white sugar into the centre of the pot, ensuring that no grains are touching the sides.
- Heat over a medium heat until the sugar dissolves - do NOT stir.
- Add the liquid glucose into the centre of the saucepan + bring to the boil - again, do NOT stir. Using a candy thermometer, cook until the temperature reaches 115C.
- The gelatine mixture should have started to set. Add your collagen powder + beat briefly*.
- To the gelatine mixture pour the hot candy syrup. Be extremely careful as this will be piping hot!
- Whip for 6-10 minutes on high until the mixture is thick, opaque white, glossy + has tripled in size.
- Sift in your matcha powder. I use the full 4 tsp as I enjoy a strong matcha flavour, but start with 2 + add based on your preference. Whip for 2 more minutes. Your mixture should now be slightly warm still, but not hot anymore.
- Using a greased spatula, pour the marshmallow mixture into a marshmallow pan** + spread out evenly. Dust 1 TBSP of your icing sugar cornflour mixture with a sieve over the top.
- Cover with a tea towel + leave to set overnight (minimum 6 hours) in an ambient temperature.
- Once set, using a hot, sharp knife, cut into 1.5x1.5" pieces + coat well in the icing sugar + cornflour mixture or they will stick together.
Stores well in an airtight container for up to two weeks.
If cut to a 1.5x1.5” size - 2 of these marshmallows will give you your daily dose of Adashiko Collagen Pure.
* I use an electric hand mixer, but a stand mixer will make your life much easier!
** You can buy disposable Marshmallow pans which is the easiest method of making these. Or for a more eco-friendly + accessible approach, you can grease + double-line a non-stick brownie pan. Just be mindful when you use the knife to cut up - maybe use an older one.