Matcha (green tea) Marshmallow with egg whites 綠茶棉花糖

Christmas is near, my daughter's church fellowship is having a Christmas celebration. Each of them will need to bring some party food to share. And it has to be Nut Free food as usual for kids party. I know one of Jess's leader loves anything made with Matcha. Therefore, I make this Matcha Marshmallow for this event. This is the first time I use this recipe. I found that it is a bit sweet (for me and my daughter). But most of the feedback said it is good!! Since there are some leftover. I put them in Air-tight container and place in refrigerator. And I feel like it is not that sweet when serving cold (just out from refrigerator) or to serve with ice-cream. I guess I will try to reduce the sugar next time or to serve it cold or with ice-cream.

Ingredients

  Nonstick cooking spray

2 envelopes unflavored gelatin (4-1/4 teaspoons)

3/4 cup cold water

2 cups granulated sugar (I think it is a bit sweet)

2/3 cup light-color corn syrup

1/3 cup refrigerated egg white product* or 2 pasteurized liquid egg whites**

1 tablespoon vanilla

1/4 teaspoon salt

2/3 cup powdered sugar

3 tablespoons cornstarch

2 tbsp Matcha Powder

Directions

1 Line a 13x9x2-inch baking pan with plastic wrap or line bottom of pan with waxed paper or parchment paper. Coat the plastic or paper with nonstick cooking spray; set pan aside. (Pic 1)
In a large metal or heatproof bowl, sprinkle gelatin over 1/2 cup of the cold water; set aside.(Pic 2)

2 In a 2-quart heavy saucepan, stir together remaining 1/4 cup water, 1-3/4 cups of the sugar, and the (2/3 cup) corn syrup until combined. Bring to boiling over medium-high heat. Clip a candy thermometer to the side of the saucepan. (Pic 3) Cook, without stirring, over medium-high heat until thermometer registers 260 degrees F, hard-ball stage (12 to 15 minutes total). Remove from heat; pour over gelatin mixture in bowl and stir well to combine (mixture will foam and bubble up in the bowl).

3 Meanwhile, in a clean mixing bowl, beat the egg whites, vanilla, and salt with an electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form (tips stand straight). With the mixer running on high speed, gradually add gelatin mixture to egg white mixture (Pic 4). Add 2 tbsp Matcha Powder to mixture (Pic 5), continue beating for 5 to 7 minutes or until thick (the consistency of thick, pourable cake batter). 

4 Quickly and gently spread marshmallow mixture into prepared pan. Coat another piece of plastic wrap with nonstick coating; place, coated side down, over marshmallow mixture in pan (Pic 6). Chill at least 5 hours or until firm

5 In a bowl, combine powdered sugar and cornstarch; sprinkle about 1/4 of the mixture evenly onto a large cutting board. Remove plastic wrap from top of marshmallows. Loosen sides of marshmallow mixture if necessary and carefully invert onto the cutting board. Remove plastic wrap or paper (Pic 7). Sprinkle top with some of the remaining powdered sugar mixture. Cut marshmallows into 1-inch squares(Pic 8). Place squares, about one-third at a time, in a large resealable plastic bag. Add remaining powdered sugar mixture; seal bag and shake to coat all sides of marshmallows with powdered sugar mixture.

Recipe adapted from: Better Homes and Gardens Website