These Healthy Lemon Lavender Marshmallows are sweet, bright, refreshing, and delicious. 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)!
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!