Are you ready for this? These taste almost like real marshmallows. They are light and fluffy but there’s no sugar they won’t be as chewy as the real deal. They’re still quite close though!
Ingredients (makes 36 marshmallows)
- 3 large egg whites
- 4 tbsp gelatin powder (44 g/ 1.5 oz)
- 1 tsp cream of tartar or 1 tsp apple cider vinegar
- 1/2 cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
- 15-20 drops liquid Stevia extract
- 1 vanilla bean or 1 tsp unsweetened vanilla extract
- 1/4 cup cold water (60 ml/ 2 fl oz) + 3/4 cup boiling water (180 ml/ 6 fl oz)
- 1 heaping tbsp coconut flour to coat the outsides of the marshmallows (12 g/ 0.4 oz)
- pinch of sea salt
- 1 dark chocolate bar , 85% coco solids or more (100 g/ 3.5 oz)
- 3 tbsp unsweetened desiccated coconut (18 g/ 0.6 oz)
- Other topping options: ground or chopped nuts, cinnamon, cacao powder or cacao nibs, freeze-dried berry powder
- Line a pan with parchment paper. Sprinkle with a layer of coconut flour. I used 8 x 8 inch/ 20 x 20 cm dish.
- Place the gelatin into a pot and add 1/4 cup of cold water. Tilt the pot to allow the water everywhere. The gelatin will bloom and become firm in just a couple of minutes.
- Separate the egg whites from the egg yolks.
You will only need the egg whites in this recipe but you can store the egg yolks in the fridge and use them to make your own mayonnaise or low-carb lemon curd.
- Cut the vanilla bean lenghtwise and scrape the tiny seeds out.
- Using an electric mixer, start beating the egg whites. Slowly add the cream of tartar, powdered Erythritol, vanilla seeds and salt.
- Keep beating for a minute or two until it becomes thick and creates soft peaks.
- Add the remaining boiling water to the pot with the gelatin and stir until dissolved. If you still see some lumps, briefly boil over a low heat and and stir well until fully dissolved. Add stevia and combine well.
- Turn the mixer to medium speed and very slowly pour a steady stream of gelatin into the egg whites. After you pour all the gelatin, turn the mixer to high and continue beating until it becomes thick and creamy (3-5 minutes).
- Turn off the mixer and quickly transfer the marshmallow cream into the pan lined with parchment paper and sprinkled with fine coconut flour.
- Spread evenly all over the pan.
- Sprinkle more coconut flour on top and pat level if needed. If you are not using any coating, grease your hands with coconut oil and pat smooth.
- Place in the fridge for 2-3 hours or overnight until the marshmallow cream is fully set. When done, remove the pan and peel the parchment paper off. Cut into cubes, 6 by 6 to create 36 marshmallows.
- If you make plain marshmallows with no topping, place on a plate and cover with a towel for a few hours. Then, store them in the fridge in an airtight container to avoid drying.
- Melt the chocolate in a water bath. Dip a lolly stick into the chocolate and then add the marshmallow. It’s best to use a water bath for melting chocolate, especially if it’s high in cacao content. Melting chocolate directly could result in burning.
- Dip each marshmallow into the melted chocolate and keep turning until the chocolate stops dripping.
- Alternatively, you can skip the lolly stick and just dip the marshmallows in chocolate.
- Sprinkle each marshmallow with shredded coconut and place on parchment paper until the chocolate hardens.
- Store in an airtight container to avoid the marshmallows from getting too dry.
|of which Saturated||0.9||grams|
|Magnesium||8||mg (2% RDA)|
|Potassium||42||mg (2% EMR)|
Macronutrient ratio: Calories from carbs (14%), protein (31%), fat (55%)
Written by Martina Slajerova