Healthy Lemon Lavender Marshmallows
These Healthy Lemon Lavender Marshmallows are sweet, delicious, bright, and refreshing. They’re like light and fluffy clouds of lemon-lavender goodness! Unlike storebought mallows, these are naturally flavored and naturally sweetened (no corn syrup or artificial ingredients here!), so you can feel good about popping these mallows in your mouth!
I had a little too much fun making a batch of my Classic Marshmallows the other day that I decided to make another batch. I wanted to make something a little more unique and sophisticated, so I referred to my Marshmallow flavor wishlist.
I’ve been wanting to use lavender in something soooo Lemon Lavender Marshmallows it is!
And wow, guys, what a good decision that was. I could eat these ALL. DAY. LONG.
I was hoping for a nicer blue/purple color, but I think the heat of the agave syrup caused the blue tea to turn slightly green. I’m providing the exact recipe I tested because, in my opinion, a little color is better than no color (even if it’s not the color I was hoping for).
Either way, I will surely be making these again soon. I’m starting to really appreciate the flavor of lavender. I am always wary of using too much, though, because too much can cause what you’re making to taste like soap or smell like… old people (hah).
I was really against using lavender for a long time because at the bakery I used to work at, we made a Lavender Ice Cream that called for wayyyy too much lavender. Every bite was like you were licking a sugary bar of soap. Blegh. But people still bought it so I had to make A TON of it *rolls eyes*
ANYWAYS. If you make this recipe, I hope you love it as much as I did! Don’t worry, it doesn’t taste like soap 😉
Healthy Lemon Lavender Marshmallows
Blue Lavender Tea:
- 2 tbs Dried Lavender Flowers
- 2 tbs Dried Butterfly Pea Flowers (optional, it's just for some color)
- 1 cup Boiling Water
- 30g (3 tbs) Unflavored Gelatin
- 6 tbs Brewed Lavender Tea (cooled completely, recipe above)
- 336g (1 cup) Agave Nectar
- ½ tsp Vanilla Paste (I used homemade!)
- ¼ tsp Lemon Flavor
- ⅛ tsp Salt
- ¼ cup Arrowroot Starch
- ¼ cup Powdered Erythritol
For the Blue Lavender Tea:
- Spray an 8×11″ rectangle pan with cooking spray and line with parchment paper one way for easy removal later.
- In a bowl, add the dried lavender and butterfly pea flowers. Pour in the boiling water and let steep for ~5 minutes, or until a vibrant blue color that smells of lavender. Let cool completely.
For the Marshmallows:
- In a large stand mixer bowl with whisk attachment, add the gelatin and 6 tbs of the blue lavender tea.
- Place the agave nectar in a small saucepan (I used a 2-quart pan). Add a candy thermometer to the pan and place over medium heat. Bring it to a boil. Remove from the heat when the temperature reaches 230°F.
- Turn the stand mixer on low speed and carefully pour in the hot syrup. Cover the stand mixer with a kitchen towel to avoid any splatters on your counter, and increase the mixer speed to high. Beat for 8 minutes, or until very thick, shiny and voluminous.
- Add the vanilla paste, lemon flavor, and salt and beat for 2 more minutes.
- Working quickly, scoop the mixture into the prepared pan and spread it out using an offset spatula. Let sit for 5+ hours, or overnight.
- In a small bowl, whisk together the starch and erythritol. Dust your countertop with the mixture. Gently flip the marshmallows onto the counter and slice the marshmallows. Toss the marshmallows around in the starch/erythritol. Serve and enjoy!
With love and good eats,
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I like lavender but was wondering if you could make these plain? Or another flavor?
Of course! This recipe was adapted from my Classic Marshmallows (plain) recipe 🙂