Spray an 8x11″ rectangle pan with cooking spray and line with parchment paper both ways for easy removal later.
In a stand mixer bowl with whisk attachment, add the gelatin and water.
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 to a boil. Remove from the heat when the temperature reaches 230°F.
Turn the stand mixer on low speed and slowly 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 3 minutes.
Working quickly, turn off the mixer, add the matcha powder, and turn mixer on medium-low speed. Mix until the matcha is combined, then return speed to high. Beat for 5 minutes, or until very thick, shiny, and voluminous.
Add the vanilla paste, almond extract, and salt and beat for 1 more minute.
Working quickly, scoop the mixture into the prepared pan and spread it out. Let sit for 5+ hours, or overnight.
In a bowl, whisk together the starch, erythritol, and matcha powder. Dust your countertop with the mixture. Gently flip the marshmallow block onto the counter and coat in the starch. Slice the marshmallows and coat them completely in the starch. Enjoy!
Healthy Matcha Green Tea Marshmallows
Amount Per Serving (2 marshmallows)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.