I have been wanting to make marshmallows for a really long time, but the massive amount of sugar has always put a stop to the project. It wasn’t before a few days ago I realized I could give it a try with tagatose – so I did, and here’s the result. Perfect, fluffy, soft and sweet.
2 egg whites
½ teaspoon lemon juice
1 pinch of salt
1/4 cup (60 ml) water + water for soaking the gelatin and agar agar
1 cup (230 ml) tagatose*
½ vanilla pod, only the seeds
3 teaspoons gelatin powder (or 3 sheets)
1 teaspoon agar agar
2 tablespoons sukrin melis** for dusting
In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt and ½ teaspoon lemon juice, at medium-high speed until soft peaks form.
Soak the gelatin and stir the agar agar with water as described on the packages.
Meanwhile make a tagatose syrup by mixing the tagatose and water. Stir the tagatose and water together over medium heat. When all of the tagatose is dissolved, add the vanilla seeds and agar agar and let it boil for 1-2 minutes. Add the gelatin and stir until it’s dissolved. Now, while the syrup is still really hot, pour it onto the egg whites in a thin, steady stream as you whisk.
When all the syrup has been mixed in, continue to whisk the meringue at full speed for 10 minutes. It should be shiny and stiff.
This recipe is for plain marshmallows but if you want to add flavor, this is the time. For example a little lemon zest, a little coco powder or a sugar free fruit or berry syrup.
Lightly grease a metal baking pan (approximately 12×12 inches or 30×30 cm) with canola oil. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Sprinkle a little Sukrin melis on a cutting board and turn the marshmallows out. Cut into 1 inch (2,5 cm) squares using a knife dusted with the sukrin melis. Once cut, lightly dust all sides of each marshmallow with the sukrin melis. Store in a paper bag.
© endo(f)pain – 2014 – All rights reserved
*Tagatose is a sugar substitute who is similar to real sugar both in taste and usage, but has a GI of only 2. I use Damhert Tagatesse, you can read more about it here:
**Sukrin melis is an alternative to icing sugar. Sukrin melis has a GI of 0, and 0 net carbohydrate and does not aﬀect the blood sugar. You can read about sukrin melis here: