Dessert, Dairy Free, Kid Friendly, Nut Free, Paleo, Quick 'n Easy, Refined Sugar Free, Snacks | 0 |
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Easy and delicious, these jumbo meringue marshmallows are sweetened with honey and perfect for a sweet snack!
The humble mallow plant.
Did you know that the name of this much loved little treat is actually from a flower? The marsh mallow plant is found all over the world, wherever it’s warm and marshy (hence the name). They have a beautiful flower that looks a little like a cross between a hibiscus and a wild rose and there are even some that are native here in South Carolina! When the root is dried, it is a wonderful herb for sore throats, IBS and digestive issues! I always keep some marshmallow root on hand for teas when my family is fighting a cough. When the marshmallow root is boiled, it is can get thick and kind of gooey and is very soothing.
“Back then” as my kids say, marshmallows were made by whipping the sap from the plant until it was spongy. Around the middle of the 19th century, French candy makers began whipping marshmallow sap with sugar, water, and egg whites to make little candies. By the end of the century, the marshmallow root had been replaced with gelatin to make the candies more shelf stable.
Maybe some day I’ll make some super authentic marshmallows with actual marshmallow in them… But today is not that day. This jumbo meringue marshmallow recipe instead uses gelatin and egg whites to obtain the soft, fluffy, squishy texture. If you’re looking for a more “normal” homemade marshmallow recipe, check out my mini cinnamon maple marshmallows, or my easy chocolate marshmallow recipe.
Jumbo Meringue Marshmallows.
Liquid. Water is what I usually use in these marshmallows. But I have also used orange juice, coffee, milk, herbal tea, and pomegranate juice (my kids’ favorite!). You can try whatever liquid you like here!
Gelatin. For all my gelatin needs (ha) I like to use Perfect Supplement’s kosher gelatin. It’s 100% beef gelatin sourced exclusively from Brazilian pasture-raised cows. It is glyphosate-free, hormone-free, and non-GMO. Friends, you can’t get better than that when you’re looking for gelatin.
Sweetener. I use honey to sweeten these jumbo meringue marshmallows. I have also used coconut syrup, and maple syrup would be delicious, too! If you want to use a granulated sweetener, you would just need to melt it in with the gelatin first, otherwise your marshmallows will be grainy. For a keto option, you could probably use stevia just fine in these, I haven’t tried this, though.
Egg whites. Yes friends. Egg whites. You can’t make meringue marshmallows without them. If you need an egg-free marshmallow, just make my easy chocolate marshmallows. Egg whites whip up best when they’re room temperature, but if you don’t want to wait for that you can just whip them cold. It will still work ok.
Cream of tartar. This is optional, but it really really does help the meringue hold up when you’re pouring in the gelatin and honey.
More tasty ways to use egg whites.
- whipped coffee with espresso
- eggnog chia pudding
- cassava flour angel food cake
- 3-ingredient GAPS angel food cake
- gluten-free chocolate cream angel food cake (yes, my family loves angel food cake)
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Jumbo Meringue Marshmallows
Free from grain, gluten, dairy, and refined sugar.
Ingredients
- 1/2 cup water
- 3 tablespoons kosher gelatin
- 1/4 cup honey (see notes above for substitutions)
- 1 cup egg whites, room temperature
- 1/2 teaspoon cream of tartar
Instructions
Dust a 9×9 inch baking dish with cassava flour or arrowroot powder. Set aside.
In a small saucepan, whisk gelatin into water. Let bloom for 5 minutes.
While gelatin blooms, pour egg whites and cream of tartar into large mixing bowl (I use a stand mixer) and whip on high with beaters until stiff. (It will take a few minutes to get the meringue stiff, so prepare yourself….) Once the meringue is stiff, set aside.
Turn stove top to medium-low heat and dissolve gelatin.
Stir honey into gelatin.
Turn mixer to high again and slowly pour in honey/gelatin mixture while whipping egg whites. Mix just until no streaks remain.
Pour/scoop marshmallow mixture into the prepared pan. Smooth out on top and refrigerate until set (a few hours, but overnight is best).
Cut into big squares and enjoy!
Note
If you don’t want jumbo meringue marshmallows, you can spread your mixture into a 9×13 inch pan and your marshmallows will be more regular sized.
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