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.

Ingredients:

• 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

1. Sift the icing sugar + cornflour into a small bowl + mix gently with a fork. Cover + set aside.
2. Pour ½ Cup of the water into a large mixing bowl + sprinkle the gelatine evenly on top. Set aside.
3. 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.
4. Heat over a medium heat until the sugar dissolves - do NOT stir.
5. 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.
6. The gelatine mixture should have started to set. Add your collagen powder + beat briefly*.
7. To the gelatine mixture pour the hot candy syrup. Be extremely careful as this will be piping hot!
8. Whip for 6-10 minutes on high until the mixture is thick, opaque white, glossy + has tripled in size.
9. 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.
10. 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.
11. Cover with a tea towel + leave to set overnight (minimum 6 hours) in an ambient temperature.
12. 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.

Notes:

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.