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My husband had an obsession with homemaking marshmallows last year, and this week I decided to surprise him with Honey Lavender Marshmallows – because if you didn’t already know, he LOVES honey, and he LOVES lavender (he makes my Lavender Latte recipe literally every single morning for his coffee!). Needless to say, he’s been really enjoying these Honey Lavender Marshmallows and I’m happy about it!
Another reason I wanted to make a marshmallow recipe for my website is because of all the ice cream recipes I’m always creating. I use egg yolks in almost all of my ice cream recipes, which means I end up with lots of egg whites in my fridge ready to be used up in some way or another. These marshmallows are a perfect way to do that! I typically use 4-5 egg yolks in my ice cream recipes, so you can just use those leftover egg whites to make marshmallows instead of throwing them out or not knowing what to do with them. I also have a Cheesy Egg White Bites recipe as another great way to use up egg whites, but it uses much more of them than this marshmallow recipe.
And the third reason why I made this recipe – there’s been a huge trend of people eating rice crispy treats before their workouts, and I want to offer a healthier option! Instead of loading up on refined sugars for quick energy, we can go the natural route and eat natural sugars like honey! If you’ve been obsessed with the rice crispy trend, then you can make these marshmallows instead for a healthier option. It has natural sugar from the honey, which will give you that energy boost you’re looking for; it has egg whites which add protein and make it a bit more balanced; and it has lavender which has an anti-anxiety effect which may help for those who get anxious before going to the gym. It’s the perfect recipe!
Nutritional Benefits of this recipe
- Gelatin improves joint health by improving cartilage density, reducing stiffness, and relieving pain. It also potentially reduces the risk of osteoporosis, and it improves gut health, skin, hair, and nails. Further Food is my favorite gelatin!
- Lavender is touted for its benefits to reduce stress, relieve anxiety, improve sleep, and improve skin health.
- Honey contains enzymes like amylase and invertase may aid in the digestion of carbohydrates and sugars. is rich in antioxidants, which can help protect the body against damage from free radicals. Studies suggest that honey may help lower blood pressure and improve cholesterol levels.
- Egg whites add protein to the marshmallows, which makes them more balanced for blood sugar control.
Ingredients
Egg whites
Grass-fed gelatin – I love Further Food gelatin because it’s grass-fed, affordable, and they have fantastic customer service.
Honey – I use raw honey! Just make sure not to heat it too hot on the stove or you’ll lose the amazing enzymes that are in it.
Water
Vanilla extract
Dried lavender leaves – blended into a powder, or if you have lavender powder then even easier!
Salt
Method
- Prepare a 9×13 baking dish by lining it with parchment paper.
- To make lavender powder: Use a mortar and pestle to crush into a powder, or I actually just blended dried lavender leaves in my coffee grinder until it became a powder. Just FYI – you’ll need to do a couple tablespoons to get it to blend properly. Doing too small of an amount will just move it around but not actually blend it into a powder.
- In a large bowl using an electric mixer with the whisk attachment, beat the egg whites on high speed for 3 minutes until they have firmed up and form a soft peak when you turn off the mixer and remove the whisk.
- In a small saucepan, heat the water over medium heat for just 30-60 seconds until warm (not too hot). Whisk in the gelatin, then add the honey, lavender, vanilla extract, and salt and whisk together. Let it sit on low heat for a minute or two, stirring consistently.
- Start beating the egg whites again and slowly pour the warm gelatin mixture into the egg whites. Beat together for about 8-10 minutes until it thickens and creates peaks. Immediately pour it into the prepared pan and spread it out into an even layer with a spatula. Let it sit at room temperature for 4+ hours to firm up. Slice into squares and store leftovers in an airtight container the refrigerator for up to 7 days.
Modifications
- Omit the lavender if you just want the plain marshmallows.
- Increase the vanilla extract if you want a little more vanilla flavor in it.
- You can use half honey and half maple syrup if desired – I like the flavor better when doing half of each, but the texture is better when using only honey since honey is stickier/thicker than maple syrup. I’ve also been curious to try part maple syrup and part coconut sugar, but haven’t done it yet – so I will be sure to post it if I do!
- Use lavender extract instead of powder if that’s what you have on hand! I haven’t tried lavender extract, so I’m not sure how much you would need to use. Just start small and go from there, taste testing before adding more.
Other recipes you’ll love
I hope you love these Honey Lavender Marshmallows! Please be sure to leave a comment and rating if you give it a try. I would love to know what you think!
PrintHoney Lavender Marshmallows
- Prep Time: 30 minutes
- Set time: 4 hours
- Total Time: 4 hours 30 minutes
Ingredients
5 egg whites
1/4 cup water (2oz)
1/4 cup grass-fed gelatin (40g) – I love Further Food!
1 cup honey (350g)
1/2 tsp vanilla extract
1/4 tsp lavender leaf powder
1/4 tsp salt
Instructions
- Prepare a 9×13 baking dish by lining it with parchment paper.
- To make lavender powder: Use a mortar and pestle to crush into a powder, or I actually just blended dried lavender leaves in my coffee grinder until it became a powder. Just FYI – you’ll need to do a couple tablespoons to get it to blend properly. Doing too small of an amount will just move it around but not actually blend it into a powder.
- In a large bowl using an electric mixer with the whisk attachment, beat the egg whites on high speed for 3 minutes until they have firmed up and form a soft peak when you turn off the mixer and remove the whisk.
- In a small saucepan, heat the water over medium heat for just 30-60 seconds until warm (not too hot). Whisk in the gelatin, then add the honey, lavender, vanilla extract, and salt and whisk together. Let it sit on low heat for a minute or two, stirring consistently.
- Start beating the egg whites again and slowly pour the warm gelatin mixture into the egg whites. Beat together for about 8-10 minutes until it thickens and creates peaks. Immediately pour it into the prepared pan and spread it out into an even layer with a spatula. Let it sit at room temperature for 4+ hours to firm up. Slice into squares and store leftovers in an airtight container the refrigerator for up to 7 days.
Equipment
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