Healthy, Low-Sugar Marshmallows that only take 10 minutes to make!! Naturally high in protein and collagen, low-calorie and extra-delicious! But the best part is… You can eat the whole batch for breakfast and feel great about it (4 calories/serving)!Hi, Friends! 🙂
So, when I made these Healthy Marshmallows I thought that it’s the healthiest that the marshmallows may get… And indeed, they were basically your Swiss Meringue Frosting in a solid form, (whipped with hot sugar syrup egg whites stabilized with the gelatin).BUT… These Healthy Marshmallows were also bit of a hassle to make.:) Just like the Swiss Meringue Frosting that takes a bit of a skill to master…That was why I mentioned making a giant batch and freezing some for later…:) And then my friend Debra asked me if these Healthy S’Mores Cake Balls could be made with the store-bought marshmallows (for that same reason: the biggest trouble about making the S’Mores Cake Balls is hassling with the Healthy Marshmallows. And I bet that Debra wasn’t the only one who’d rather not get herself into all that trouble! 🙂 Right?With all that in mind I’ve been searching for another way to make the Healthy Marshmallows (just because I love my marshmallows so much! 🙂 ) The easier way! I figured out how to make them actually spontaneously – when I was going to make my healthy Marshmallows Dessert for breakfast. Only this time I had a lot of egg whites that I wanted to use up and I knew that they’ll land me a GIANT Marshmallow Dessert that I’ll never be able to eat in one sitting!To make sure that it’s stable enough to last a few days in the fridge I used more gelatin than I would for the Marshmallow Dessert. I also changed the preparation slightly (making sure that the gelatin is added gradually, instead of just dumpling it on the meringue all at once). When I took the hardened marshmallow dessert out of the fridge in the morning – it was so solid that I could easily cut it! And…There were my marshmallows! The Super-Easy, No-Hassle-At-All Marshmallows that tasted just as the Marshmallows should: fluffy, indulgent and sweet! 🙂 …I was so delighted that I just couldn’t wait to share this recipe with you!! 🙂
But here’s another great thing about them! Although yes, considering that the whole batch made with the Erythritol only lands 50 calories (!!!!), you can definitely eat the whole batch for breakfast because these marshmallows are even lower in sugar – and calories than the regular Healthy Marshmallows! (Mmmm… It looks now that this post could be also titled “A Breakfast for Those Days when the number on your bathroom scale is suddenly HIGHER than you’d like it to be… Part III” 🙂 )
But! If you’re going to make just one batch following this recipe – you won’t believe how many marshmallows you’ll actually have! It’s going to be A LOT! So you can either eat your heart out until you’re really full (and experience no sense of guilt! 🙂 )……Or, just like me, (and it’d been been my MOST FAVORITE breakfast lately), you can compliment these marshmallows with something else. Something like a banana or a Greek Yogurt Mousse, just to add some more calories and variety to your first meal of the day.So now that I’ve told you all the great things about this marshmallows recipe, you may start wondering why bother making the marshmallows the “hard way” (as in this Healthy Marshmallows Recipe). Right?
OK. But just to summarize…
The Pros of these Fast & Easy Marshmallows:
- They are FAST – no making the syrup, very little whipping. And they are EASY to make!:)
- You can use less sugar to make these because there’s no need to make a syrup. You can also use a sugar substitute which you’d never be able to use to make the regular marshmallows.
- This recipe literally never fails. Because it is so Easy! 🙂
- One most important “pro” is that the egg whites in these marshmallows are basically “cooked”. Which means – they get pasteurized. And if you don’t have any pasteurized eggs handy and you want to stay on the safe side – pasteurizing the whites with the sugar syrup is a good idea!
- The regular Healthy Marshmallows also freeze a little bit better. I think it’s because in this case it isn’t only the gelatin that stabilizes the meringue. The syrup stabilizes it, too.
- These Marshmallows CAN be made with very little sugar or with a sugar substitute, but the more sugar you add – the denser the marshmallows will be. Less sugar = fluffier, airier marshmallows.
- The more sugar you add – the better the marshmallows will freeze. Once again, a little chemistry lesson here, the sugar is what gives them the substance. Less sugar = more liquid in the meringue = icier texture when frozen. The cure to that (because I still like to make a bigger batch and then freeze some) is to freeze them in smaller containers because the less-sugary marshmallows that get icy when frozen stick like crazy to each other. And sometimes you may only want to have a few. This can be the only problem with the iciness. Putting them in smaller containers will let you thaw just a bit of them at a time instead of thawing the whole batch of stuck to each other marshmallows. When the marshmallows are back to being defrosted – they are as good as the newly made – perfectly fluffy and yummy no matter how you made them! 🙂
P.S. If you are going to give this recipe a try – could you please let me know how it came out? 🙂
Healthy, Low-Sugar Marshmallows that only take 10 minutes to make!! Naturally high in protein and collagen, low-calorie and extra-delicious! But the best part is... You can eat the whole batch for breakfast and feel great about it!
Pour 2 tbsp of water over the gelatin and set aside.
Begin whipping the egg whites with the cream of tartar at low-speed at first and, when they begin to fluff up whip at high speed.
Add the sugar or the sweetener to the egg whites, one tsp. at a time and keep whipping the meringue until it's solid and stiff, about 5 minutes.
As you're whipping the meringue, stick the gelatin and water mixture in the microwave or set it over a water-bath. Watch the gelatin melt CLOSELY! You do not want it to boil. You only want it to melt. It took my microwave about 20 seconds to melt the gelatin. Yours may be different, so - watch closely!
Once the gelatin is melted let it sit for a minute or so to cool down a bit (just until the meringue is whipped)
Gradually, with the mixer running at medium speed sprinkle the gelatin over the meringue. Add the vanilla extract. Whip for another minute just to make sure that everything is incorporated.
Immediately pour the mixture into a container. (I'm saying that because the meringue will begin to harden quickly!). Stick the container in the fridge and when it's hard and solid (usually in about 1 hour) - your Marshmallows are ready to be cut.
Cut the marshmallows and enjoy!
*I like using less sugar (because well... sugar isn't very healthy in large amounts and trust me, this much sugar will land you a batch of sweet marshmallows!). But you can always taste the meringue before adding the gelatin to it to make sure that it's sweet enough for you. Also if you are going to use a sugar substitute, I found that Erythritol is the best from both worlds: it's natural unlike, say, Sweet'n'Low, but it doesn't land that bitter taste that Stevia sometimes does. It's also in a granular form - so it does taste and look like sugar.