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Cocoa-dusted honey meringue marshmallows for Later Full GAPS

Cocoa-Dusted Honey Meringue Marshmallows

Soft chilled honey meringue marshmallow cubes with pure organic cocoa for occasional Later Full GAPS.
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Prep Time 5 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp filtered water first measured portion
  • 1 tsp filtered water second measured portion
  • 2 tsp pure unflavored gelatin no sweetener or flavoring
  • 2 large egg whites no trace of yolk; preferably room temperature
  • 1/2 cup raw honey
  • 1 tsp homemade vanilla extract no added sugar
  • pure organic cocoa powder as needed for a light dusting

Equipment

  • Small glass bowl for blooming gelatin
  • Large clean stainless-steel or glass mixing bowl completely dry
  • Stand mixer with whisk attachment or electric hand mixer
  • Small lightweight stainless-steel saucepan
  • Shallow clear glass casserole dish
  • Fine cocoa sieve
  • Silicone or wooden scraper
  • Clean stainless knife and thin spatula for cutting and lifting

Method
 

  1. Lightly dust the bottom of a shallow clear glass casserole dish with pure organic cocoa powder. Set the dish beside the mixer.
  2. Put 2 tablespoons plus 1 teaspoon filtered water in a small glass bowl. Sprinkle 2 teaspoons gelatin evenly over the surface and leave it to bloom until pale, wrinkled, and softly set.
  3. Beat the egg whites on high in a completely clean dry stainless-steel or glass bowl until stiff peaks stand upright, about 2 minutes.
  4. Heat the raw honey in a small lightweight stainless-steel saucepan just until bubbles move across the surface, swirling the pan for even heat, then remove it immediately.
  5. Add the bloomed gelatin to the stiff whites. With the mixer running, stream the hot honey slowly between the whisk and the side of the bowl.
  6. Add the homemade vanilla and beat until thick glossy peaks form, about 10 minutes.
  7. Spread the fresh meringue evenly in the cocoa-dusted glass dish. Lightly dust the top with pure organic cocoa while the surface is still soft.
    Fresh honey meringue spread in a cocoa-dusted glass dish
  8. Cover and refrigerate 2 to 3 hours, until the center holds its shape and accepts a clean cut. Cut into cubes with a clean stainless knife and lift with a thin spatula.
    Chilled cocoa-dusted honey meringue slab cut into cubes

Notes

  • Later Full GAPS: Pure organic cocoa is occasional only after digestive symptoms are gone and every ingredient is tolerated.
  • Separate formula: This uses 2 teaspoons gelatin and a 2-to-3-hour chill; do not replace it with the softer topping card.
  • Cocoa: Use pure organic cocoa only, with no sugar, milk powder, starch, or flavoring.
  • Storage: Keep the cubes covered and refrigerated.

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