Pumpkin Spiced Marshmallows: A Protein-Rich, Collagen-Boosting Recipe
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Time to read 3 min
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Time to read 3 min

20 min
8 hours
10
Snack/Dessert
United States
Welcome to Peace Love Hormones, AKA The Modern Woman's Apothecary! As the leaves change and the air turns crisp, there's nothing like a cozy treat to complement the season. If you're a fan of fall flavors and looking for a way to boost your hormone and overall health, these pumpkin spiced marshmallows are the perfect addition to your wellness routine. Packed with protein, collagen, and the ancient medicinal herb marshmallow root, these homemade marshmallows stand out from the store-bought versions.
Most marshmallows on shelves today are far from the traditional recipe—they lack the actual marshmallow root that gives these confections their name and are loaded with artificial ingredients. But in this recipe, we take marshmallows back to their roots, using marshmallow root to support your digestive and respiratory health. And, as a bonus, they're naturally sweetened and infused with the warming flavors of pumpkin spice.
Marshmallow root (Althea officinalis) has been used for thousands of years for its healing properties. Known for its mucilage content, it helps soothe the digestive tract and support respiratory health, making it a perfect herb for cold weather months. Plus, its high protein and collagen content make these marshmallows a nourishing treat for your skin, hair, and joints.
Herbal Supplements for Women's Health
1. At least 1 hour before making your marshmallows (or even the night before), soak the marshmallow root in ¼ cup of cold or room-temperature water. This step allows the root to release its soothing, medicinal properties.
2. When you’re ready to make the marshmallows, strain out the herb so that you’re left with the infused liquid only.
Sprinkle the gelatin powder over the marshmallow root water and let it sit for 5 minutes. This step allows the gelatin to soften and “bloom.”
In a large mixing bowl or the bowl of a stand mixer, whip the egg whites on medium-high speed until soft, firm peaks form. Set aside.
In a small saucepan, combine the honey and bloomed gelatin. Heat over medium-high, stirring often, until the mixture begins to boil. Once it reaches a gentle boil, remove from heat immediately.
With the mixer running on medium speed, slowly pour the hot gelatin syrup into the whipped egg whites. Slowly add in the vanilla extract and pumpkin spice. Increase the mixer speed to high and whip until the mixture becomes thick, glossy, and starts to hold shape—about 5 minutes.
Line a small baking dish with parchment paper. Pour the marshmallow mixture into the pan, smoothing the top with a spatula. Let it set at room temperature for at least 1 hour, or for 30 minutes in the fridge, or until firm. Once set, store the marshmallows in an airtight container in the fridge to keep them fresh and pillowy.
*I like to store the whole slab in the fridge and simply cut off a piece whenever I want one. The batch will last up to 7 days.