JingMaster Marshmallows

High in glycine, the anabolic amino acid profile on these babies make them a beauty boosting secret weapon. In fact, the longevity properties of these may go unnoticed as they melt into your JingMaster Haute Chocolate. With no sugar to cause glycation, which lead to wrinkles, these childhood favorites are happily and healthfully back on our campfire sticks. These are an on-the-go go-to, to pop protein in a jiffy.

JingMaster Marshmallows

Gather Up

⅔ cup  (150 ml) water or tea for the pan
⅔ cup  (150 ml) water or tea for the mixing bowl
1 tsp Pearl Powder (optional)
3 TB Great Lakes Grass-Fed Gelatin Powder
1 cup (200g) Xylitol Powder or your favorite honey
⅛ tsp Sea Salt
1 tsp Vanilla Stevia; plus ¼ tsp
⅛ tsp Almond Extract
½ tsp Vanilla Extract
½ cup (65g) Unsweetened Coconut Flakes, fine cut/macaroon cut (for coating)

Jing It Up (option)

Use Spring Dragon Gynostemma Tea instead of water.

Sling It Up

Place ½ cup of the coconut flakes on a parchment lined cookie sheet in a 350°F/177°C degree oven for just a few minutes, until golden. Watch them carefully, they burn quickly! Remove from oven and set aside.

Line an 8x8 inch (20x20cm) square pan with two pieces of parchment paper, crossed over one another, 16x8 inches (40x20cm) each. The excess and overlapping paper will be used to lift the marshmallows out of the pan. Spray lightly with coconut oil and dust with additional xylitol powder and a generous amount of the toasted coconut flakes.

In the bowl of the stand mixer, with the whisk attachment, pour in ⅔ cup of water with ¼ teaspoon of vanilla stevia and then whisk in the powdered gelatin in a slow, steady stream (on low speed) until incorporated. Once fully blended, allow to spin on a low speed, to finish blooming.

Pour the other ⅔ cup of water into a medium heavy bottomed saucepan with xylitol powder, and 1 teaspoon vanilla stevia and salt. Bring to a boil while hand whisking and use a digital heat gun or a candy thermometer to not exceed 240°F/116°C, this will take approximately 10-15 minutes (this is considered "soft ball stage"). Remove immediately from the heat once 240°F/116°C is reached. 
Set the stand mixer speed to medium and slowly pour the hot xylitol mixture into the gelatin mixture. Once the hot xylitol mixture is in the bowl, run the mixer on high, until it expands about three times in volume.

When the marshmallow cream begins to thicken, stop the mixer. The mixture should be a soft meringue cream consistency.  Now beat in the almond and vanilla extract along with the vanilla stevia until combined. Taste for sweetness and add any additional stevia if needed. Whip on high until the sweetener is fully incorporated. 

Immediately pour the marshmallow cream into your parchment lined pan, smoothing with a spatula. You need to be lightening fast in this step, before it sets up! Dust the top of the marshmallows with xylitol powder and toasted coconut flakes. Let it finish setting up uncovered at room temperature for about an hour. 

Lift the marshmallows from the pan by the parchment handles onto a flat surface. With a serrated knife or pizza wheel cut them into squares, or into your desired shapes with cookie cutters. Toss them in a bowl with the remaining toasted coconut and xylitol powder. Store in an airtight container for a few days for up to 2 weeks... ours never make it past a couple of days!

JingMaster Marshmallows