Yuuuuuuuuuuuuuum! That’s all I hear whenever I make this herbal marshmallow recipe. These are delightful, whole-food marshmallows that are actually nourishing for you!
Originally, marshmallow root was a key ingredient. Some date the modern confection marshmallows back to the french, and others refer to an earlier Egyptian concoction of marshmallow root and honey. Either, way, this is a delicious whole food.
(If you’re vegan, Heidi’s got a vegan recipe for wild mallow fruits in From the Wild)
Here’s my 3 fav flavours. Once you’ve tried them, feel free to experiment with others (and report back if you find any new awesome combos!)
Ingredients:
- 1 cup herbal tea (use 2 tablespoons herb to steep)
- ½ cup gelatine
- ½ cup honey (or maple syrup. Perhaps use 3/4 cup maple syrup which has a gentler flavour).
My fav herbal tea flavours for herbal marshmallows are:
- Cinnamon cardamon
- Blue butterfly pea
- Rose, tulsi and hibiscus
- I don’t usually make marshmallow root tea because it’s not a strong flavour, but that’s the traditional herb used and it’s great to make at some stage)
To make:
- Make your herbal tea: steep 2 tablespoons herbs in just over 1 cup boiling water for 1 hour, covered with lid, then strain.
- Add 1 cup herbal tea to saucepan and gently sprinkle gelatine all over the surface of the liquid. Let it ‘bloom’ (sit undisturbed) for 5 minutes.
- Line a baking tray, or tin with baking paper and put aside
- Put saucepan on stove on gentle heat. Warm up to liquify it, stirring occasionally to get rid of any lumps of gelatine. Add in the honey until it’s dissolved. Don’t let it come to a boil
- Take saucepan* off heat, then beat with electric beaters for 10-15 minutes until it’s super fluffy and rising up (see how it’s rising above beaters below). If this doesn’t happen, then just whip for 15 minutes and stop. If you have a stand mixer, lucky you! You can set it up then leave it blend for 10 minutes.
- Quickly scoop mixture onto the tray. Let set in the fridge for 30 minutes. Cut into squares and enjoy!!
*If you don’t have a saucepan with tall sides, transfer mix to a mixing bowl. The taller sides help it not splash too much.
