These sugar-free marshmallows are gorgeously squishy and delicious, with virtually no carbs or calories.
Line a 20 x 20 cm dish with parchment paper and sprinkle evenly with your flour of choice. Cover the gelatine sheets with cold water until soft.
Start to beat the egg whites in a stand mixer. Gradually add the cream of tartar, SukrinMelis, stevia drops and vanilla. Continue to beat until the mixture forms soft peaks.
Squeeze the water out of the gelatine sheets, then melt them on low heat in a small pan. Whisk the melted gelatine into the meringue on medium speed. Continue to whisk until the meringue turns thick and creamy, up to 5 minutes.
Transfer the marshmallows mixture into your lined dish, smooth out, and sprinkle with a little flour. Allow to set in the fridge for at least 3 hours before cutting into cubes. Sprinkle the cubes with more flour or SukrinMelis, or dip in chocolate and roll in shredded coconut.
You can adapt the marshmallows to make any flavour or colour you like - we added a bit of beetroot powder and berry stevia for our pink version.
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