4 Ingredient Matcha Marshmallows (soft, fluffy refined sugar free homemade treat)
If you've ever wanted to make homemade marshmallows but thought it sounded complicated, this recipe will completely change your mind. These 4-ingredient matcha marshmallows are surprisingly simple to make and come together with just a handful of ingredients.
They're soft, fluffy, lightly sweet, and infused with the gentle earthy flavour of matcha. The vibrant green colour also makes them feel a little extra special and perfect for anyone who loves matcha as much as I do. Compared to store-bought marshmallows, which are often packed with additives and artificial flavourings, these homemade matcha marshmallows feel much more wholesome and ingredient-focused.
What I love most about this recipe is how clean and straightforward it is. Just four ingredients, no unnecessary extras, and a process that's much easier than most people expect. Watching the mixture transform in the mixer from a liquid into a thick, glossy marshmallow base is honestly a little magical. Within minutes it becomes airy, pillowy, and ready to set into beautifully fluffy marshmallows.
If you're new to making marshmallows at home, this is also a great recipe to start with. The process is very similar to my marshmallow fluff recipe, which is an even more beginner-friendly way to get comfortable with whipping marshmallow mixtures and understanding the right texture. Once you see how simple that technique is, making full marshmallows feels much less intimidating.
The addition of matcha not only gives these marshmallows their beautiful colour and flavour, but also adds some gentle functional benefits. Matcha is naturally rich in antioxidants, particularly catechins, and contains a small amount of caffeine paired with L-theanine, which can support a calmer, more sustained energy compared to coffee. It's one of my favourite ingredients to incorporate into desserts because it adds both flavour and a little nutritional boost.
These matcha marshmallows are perfect for adding to matcha lattes, hot chocolate, coffee, or cosy winter drinks, but they're also lovely served on dessert boards or used in homemade s'mores. You can even cut them into smaller cubes and keep them in the fridge so you always have a little sweet treat ready to go.
Once you make marshmallows from scratch, you'll realise they're not nearly as complicated as they seem. In fact, they're one of those recipes that feels incredibly impressive, but is secretly very simple — and these matcha marshmallows are the perfect place to start.
Frequently Asked Questions
Are these homemade marshmallows refined sugar free?
Yes, these matcha marshmallows are made with maple syrup meaning they are refined sugar free and have a lower glycemic index compared to traditional marshmallows.
Why are my homemade marshmallows not fluffy?
Marshmallows need to be whipped long enough to properly incorporate air. It's best to go by texture: the mixture should become thick, glossy, and significantly increased in volume before pouring into your pan.
How do I store homemade matcha marshmallows?
Store the matcha marshmallows in an airtight container in the refrigerator for up to 1 week. They can also be kept at room temperature in a cool, dry place for up to 3 days, but refrigeration helps them hold their shape better. For longer storage, layer them between sheets of parchment paper and freeze in an airtight container for up to 1 month. They defrost quickly at room temperature.
Can I make matcha marshmallows without a stand mixer?
A stand mixer is strongly recommended for this recipe as the mixture needs sustained high-speed beating for 6 to 8 minutes to develop the right texture. A handheld electric mixer can work as a substitute, but it can be tiring to hold for that long and may not achieve quite the same volume. Whisking by hand is not suitable for this recipe as the mixture sets too quickly.
What type of matcha should I use?
For the best colour and flavour, use ceremonial grade or high-quality culinary grade matcha. Ceremonial grade will give you the most vibrant green colour and a sweeter, less bitter flavour. Lower quality matcha can result in a duller colour and a more bitter taste. Use 1/2 tablespoon for a subtle matcha flavour and up to 1 tablespoon if you love a stronger, more pronounced matcha taste.
Why do my marshmallows feel too dense or sticky?
Dense or sticky marshmallows usually mean they weren't beaten for long enough, or the hot liquid was added too quickly to the gelatin, which can prevent proper aeration. Make sure the gelatin is fully bloomed before you begin, and pour the hot syrup in a slow, steady stream while the mixer is already running. The mixture should increase dramatically in volume and become very white and fluffy before you stop the mixer.
Are matcha marshmallows vegan?
Unfortunately, traditional marshmallows are not vegan as they rely on gelatin, which is derived from animal collagen. This recipe also uses gelatin. If you are looking for a plant-based alternative, agar-agar powder can be used instead of gelatin, though the texture will be slightly different — agar-agar sets firmer and is less stretchy than gelatin. Experimentation with ratios may be needed to get the right consistency.
Can I add these matcha marshmallows to drinks?
Yes, and they are absolutely dreamy in drinks! These matcha marshmallows are perfect for floating in matcha lattes, hot chocolates, or warm oat milk. They melt beautifully when they hit a hot liquid, adding a subtle sweetness and a gorgeous frothy texture. They also look stunning on a dessert platter, in s'mores, or cut into smaller cubes and served alongside a hot drink.
Pro Tips
- Once the marshmallows have reached whip texture, pour them quickly into the baking tray to avoid it setting in the bowl!
- Let the marshmallows set overnight in the fridge for optimal results.
- Ensure that the maple syrup gets hot enough so the gelatin dissolves properly.
- Dust the top of the set marshmallows with a light coating of matcha powder or arrowroot starch before slicing — this prevents them sticking together and makes them look beautiful.
4 Ingredient Matcha Marshmallows
Ingredients
Instructions
- Step 1: In your stand mixer add the gelatin and 1/2 cup of water and let it bloom.
- Step 2: To a saucepan add the matcha, 1/2 cup of water and maple syrup. Let it heat for 5 minutes on medium heat but don't let it boil.
- Step 3: Turn the stand mixer on medium speed and slowly pour in the hot liquid.
- Step 4: Turn to high speed for 6–8 minutes until the texture begins to fluff and thicken.
- Step 5: Quickly pour into a lined 8 inch / 20cm square baking tray — work fast so it doesn't set in the bowl!
- Step 6: Refrigerate for at least 5 hours or until set.
- Step 7: Slice and enjoy!!
Nutrition Facts
Per one serving:
*Nutritional information is estimated and will vary depending on the ingredients and brands you use. Basic macros don't reflect the full nutritional value including vitamins, minerals, antioxidants, and other beneficial compounds. Please use this as a guideline only.
