My Favorite Herbal Marshmallows

As the name implies, the marshmallow plant(Althaea officinalis) was traditionally used to make marshmallow treats. This tradition is said to hail from Egypt where the root was decocted until it became a thick solution. From there honey and egg whites were added and then whipped to make a sweet, puffy treat.

Marshmallow root is a sweet, moistening, and cooling herb, considered to be one of the primary demulcent herbs available to us. When steeped in water the mucilaginous quality is quite noticeable. Marshmallow root is often indicated to help soothe the GI tract and stomach, as well as the skin, mouth and throat. Generally used to help with imbalances related to excess heat and dryness on the body.

The following recipe uses marshmallow root, as well as gelatine, to create that fluffy and delicious marshmallow texture.

Ingredients

2/3 cup water

2 tbsp marshmallow root

1/2 cup maple syrup

2 tbsp gelatine

Pinch of salt

1/4 tsp vanilla

1 tbsp arrowroot powder (or rice flour)

1. Add marshmallow root to your water and steep for at least 3-4 hours (or overnight). Strain.

2. Add gelatine to marshmallow root water and let it “bloom” for a few minutes.

3. Add the marshmallow-gelatine concoction to a pot with maple syrup, salt and vanilla.

4. Warm up on low to medium heat until the gelatine is fully dissolved. Do not boil.

5. Transfer the mix into a bowl and let it cool down for about 30 minutes, until almost room tempered.

6. Use an electric hand mixer to beat the mixture until it becomes fluffy, thick and almost white in colour.

Transfer into a medium to large glass container or a small lined baking tray and place in the fridge to set for a few hours.

7. Cut into squares and dust with arrowroot powder. Store in an airtight container in the fridge. Delicious served in cacao, matcha or to be enjoyed as they are.