These fluffy, cloud-like rose matcha marshmallows have a delicate floral aroma and earthy green tea notes. They are just as stunning as they are delicious! They’re sweet, fragrant, and perfect for anyone who loves baking. Think sophisticated café treat meets whimsical tea party.
These rose matcha marshmallows make a beautiful homemade gift for birthdays, showers, holidays, or simply to brighten up a loved one’s day. And in case you’re wondering, homemade marshmallows are really worth it! They’re silkier, fluffier, and worlds better than store-bought.
Why rose + matcha work so well together
Matcha has a rich umami flavor that works well with the bright, floral notes of rose petals. It’s the botanical version of yin and yang.
The pairing of matcha and rose feels luxurious and soothing- perfect for slow mornings or when you want a decadent dessert.
Try serving these marshmallows:
- With a warm matcha latte
- Melted into hot white chocolate cocoa
- On top of homemade shortbread
- On their own with a cup of matcha
Ingredients:
¼ cup powdered sugar
¼ cup cornstarch
3 packs of gelatin
½ cup water
1 ½ cups sugar
¼ tsp salt
2 tsp matcha powder
3 tsp rose extract
1 tsp vanilla extract
Dried rose petals
Directions:
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Grease all sides of an 8x8” square pan.
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In a bowl, combine powdered sugar and cornstarch. Dust the bottom and sides of the pan generously.
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Bloom the gelatin by sprinkling it into cold water. Set aside.
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In a saucepan, combine sugar, corn syrup, water, and salt. Heat and boil until the mixture reaches 240°F.
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Carefully pour the hot sugar mixture into the bowl with gelatin while mixing on low speed.
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Once combined, increase to high speed and whip for 5 minutes.
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Add rose extract, vanilla, and matcha. Whip an additional 5 minutes, until fluffy and glossy.
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Transfer the mixture into the prepared pan using an oiled spatula.
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Spread evenly (wetting your hands can help if it’s very sticky).
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Sprinkle dried rose petals on top. Let rest uncovered for 6-8 hours.
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Dust the top with more sugar-cornstarch mixture, loosen edges, and remove from the pan.
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Cut into squares with a powder sugar-dusted knife.
Serve and enjoy!
Tips & Tricks
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Use good matcha: Culinary grade works well and still allows the matcha flavor to shine through.
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Wet or oil your tools: Marshmallow batter is sticky- slightly wet hands or lightly oiled spatulas are your friends.
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Don’t rush the set time: Letting them rest fully ensures they slice beautifully.
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Store properly: Keep in an airtight container at room temperature for up to one week (not in the fridge- they dry out)!
For a fun twist: Turn them into matcha s’mores!
Toast the marshmallow lightly (just enough to caramelize the edges), sandwich between graham crackers, and add a thin piece of dark chocolate.
It’s as dreamy as it sounds!
Bottom Line
These rose matcha marshmallows are a gorgeous, delicious twist on a nostalgic classic. The floral sweetness of rose and the umami-richness of matcha create a dessert that feels calming, romantic, and just a bit magical. Perfect for gifting, sharing, or enjoying slowly with a hot cup of matcha.
