Althaea Root Matcha Marshmallows

By Andrée Noye, MA, Clinical Herbalist and lover of homemade marshmallow.

A tender herbal sweet made with mucilaginous root and matcha magic Gelatin-free | Honey-sweetened | Demulcent support

Yield: ~30 small squares

Shelf Life: 4–5 days at room temperature (or freeze for longer storage)

Ingredients

For the Marshmallow Base

• 25 g Althaea officinalis (marshmallow root), shredded

• 250 ml cold filtered water

• 200 g organic cane sugar

• 120 g raw or gently warmed honey (see note below)

• 1 tbsp culinary-grade matcha powder

• ¼ tsp fine sea salt

• 1 tsp vanilla extract (optional)

For Dusting (anti-stick coating)

• 2 tbsp arrowroot starch

• 2 tbsp powdered sugar

Instructions

1. Prepare the Mucilage

Place marshmallow root in 250 ml cold water. Cover and steep in the fridge for 8–12 hours.Strain through cheesecloth, squeezing well. Reserve 200 ml of mucilage-rich infusion.

2. Cook the Syrup

In a saucepan, combine:

• 200 g cane sugar

• 120 g honey

• 60 ml of the mucilage

  
  

Heat gently over medium until sugar dissolves, then increase to medium-high and cook without stirring until the syrup reaches 115°C (soft-ball stage). Remove from heat.

3. Whip the Marshmallow Base

In a stand mixer (or bowl with beaters), combine:

• Remaining 140 ml marshmallow infusion

• ¼ tsp salt

• Optional: vanilla

Start whipping on low. Slowly drizzle in the hot syrup in a thin stream. Once fully added, increase speed to high and whip for 10–15 minutes, until thick, pale, and fluffy.

Sift in matcha powder near the end and whip just enough to combine.

4. Set and Cure

Line an 8x8" pan with parchment paper. Dust with half the starch-powdered sugar mix. Pour in the marshmallow mixture and smooth the top. Dust with remaining coating. Let sit 6–8 hours at room temperature, uncovered, to cure.

5. Cut and Store

Turn onto a cutting board. Slice with an oiled knife. Dust sides of each marshmallow to prevent sticking. Store in a sealed tin for up to 5 days.

Honey Texture Note

You may use raw or gently warmed honey in this recipe. Each will affect the final marshmallow differently:

Honey Type	Resulting Texture	Pros	Cons
Raw honey	Very soft, moist, and tender	Highest herbal integrity, gentle mouthfeel	Less structure, may be sticky or separate
Gently warmed	Light and fluffy, holds shape	More predictable results, smoother finish	Slight loss of raw enzymes (but negligible at 115°C)

To gently warm raw honey, place the jar in a bain-marie (hot water bath) for a few minutes until pourable. Do not boil.

Clinical Highlights

• Demulcent effect: Marshmallow root soothes mucosa from throat to gut

• Matcha: Adds a gentle lift without overstimulation

• Honey: Supports microbial balance and soft sweetness

• Gelatin-free: Suitable for vegetarian and energetically plant-aligned diets