Gut Healing Marshmallow Gummies

1: Combine 2 tbsp dried marshmallow root with 3/4 cup boiling water.

2: Strain the tea through a fine mesh sieve, pressing to extract as much liquid as possible.

3: Set the warm tea aside.

4: Sprinkle 5 tbsp gelatin evenly over the warm marshmallow root tea.

5: Let it sit for 5–10 minutes to bloom. Do not stir initially. Stir after blooming.

6: In a separate saucepan, combine the maple syrup, the remaining 1/2 cup water, vanilla extract, cinnamon, nutmeg, and sea salt.

7: Bring to a boil over medium heat and let it simmer for 8–10 minutes. Do not stir while simmering.

8: Add the bloomed gelatin to the hot syrup and stir until completely dissolved.

9: In a stand mixer or large bowl, whip the 5 egg whites with a pinch of sea salt on medium-high speed until soft peaks form.

10: With the mixer on low speed, slowly drizzle the hot syrup mixture into the whipped egg whites.

11: Once all the syrup is added, increase the mixer to high speed. Whip for 3-4 minutes.

12: Immediately pour the mixture into a greased or parchment-lined pan and smooth the top with a spatula.

13: Refrigerate for two hours.

14: Once set, cut into squares and dust with cinnamon.