Mmm…marshmallow is an airy dessert, a perfect topping for a cocoa drink… Its only downside is sugar. Actually, marshmallow is sugar! (Ok-ok, with some gelatin and water). Is it really possible to make it without sugar? It is hard to believe but yes, here is mini marshmallow recipe!
I couldn’t even imagine that it is possible to take sugar away and get a true marshmallowy taste and texture. It was a challenge, I took it, and I won the mini marshmallow recipe.
I cooked them twice, tried different proportions, and made the recipe perfect when slightly reduced the amount of water and added some more gelatin. I also use less sweetener than in many recipes.
At long last! What a pleasure to enjoy cocoa on the windowsill on a rainy day – with marshmallows, without guilt.
And if you let these marshmallows dry out, you can roast them on the fire.
Mini marshmallow recipe
- 3 egg whites
- 1 tsp cream of tartar or apple cider vinegar
- 180 ml boiling water
- 46 g powdered gelatin or 3 tbsp
- 50 g erythritol more if you want it sweeter. You can also use another keto sweetener
- salt a pinch
- vanilla a couple of drops to taste
- coconut flour for dusting molds
- Line a mold with baking paper, and dust lightly with coconut flour.
- Whisk the egg whites until stiff. Gradually add the cream of tartar or vinegar, sweetener (you can grind it into powder), salt and vanilla.
- Pour hot water over the gelatin and let it dissolve. Then gradually add it to the whipped whites, working with a whisk. You should get an airy creamy mass. Do not overbeat it! When the gelatin starts to set, you won't be able to move the mass accurately. Quickly put it into a prepared mold and leave it in the fridge for a couple of hours.
- Take out the cooled marshmallow layer and cut it into cubes. Now you can eat them, or leave them to dry and become more like store-bought.