Soft, sweet, fluffy little pillows of wonder… these homemade vegan marshmallows are perfect in hot chocolate, for making s’mores or to just enjoy on their own.
If you’ve been scouring the internet for a recipe, you may be starting to think that vegan marshmallow is the food equivalent of a diamond encrusted unicorn. But fear not my friends! After many tests and trials I have perfected the art of the homemade vegan marshmallow.
No more failed attempts for you, this recipe ACTUALLY WORKS!
These gelatine-free vegetarian and vegan marshmallows are made using aquafaba, cream of tartar and vanilla. They are set with agar agar powder, which is made from seaweed (but don’t worry it doesn’t taste like it!); you can get agar powder online, in health food stores or from Asian supermarkets and it is fairly inexpensive.
First you’ll whip your aquafaba, cream of tartar and vanilla into stiff peaks. Then you boil up a mixture of agar, sugar and water and add this to your aquafaba slowly before watching it transform into glossy marshmallow fluff.
Next up is the setting time – you’ll need to be patient for around 6 hours but then you can cut them up, dust them in icing sugar and enjoy them!
These marshmallows are:
Light
Soft
Fluffy
Airy
Sweet
and they’ve got a dreamy vanilla taste
Bring your cooking A Game and lets get started. You’ll need to follow the recipe carefully so make sure to read it through first and prep your ingredients and equipment so that you have them to hand.
Also, keep an eye on the blog over the coming weeks because there is a VERY exciting recipe coming soon that includes these wondrous marshmallows!
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe :
The Written Recipe :
How To Make Vegan Marshmallows
Ingredients
- 100 ml aquafaba (the liquid from a tin of chickpeas, at room temperature)
- ½ tsp cream of tartar
- 1 tbsp vanilla paste (or extract)
- 130 ml water (cold)
- 1 tsp agar powder
- 300 g caster sugar
- 30 g icing sugar
- 30 g cornflour
- spray oil
Equipment
Instructions
- Add the aquafaba and cream of tartar to your mixer, attach the balloon whisk and set on high speed to beat until the aquafaba is at the 'firm peaks' stage.100 ml aquafaba, 1/2 tsp cream of tartar
- Note: 'Firm peaks' is where the mixture is pure white and will stand up in a peak shape when the whisk is lifted out, without collapsing - please see the recipe video for an example.
- Mixers vary in the time it takes to whisk the aquafaba to firm peaks - it could be anywhere from 15 to 45 minutes.
- Once the aquafaba is at the point of firm peaks keep the mixer on a medium speed and add the vanilla. Don't be tempted to add it sooner than the point of firm peaks.1 tbsp vanilla paste
- Set the mixer back to high and whisk for a further 10 minutes. At this point the aquafaba should be very firm.
- In a saucepan, add the cold water and agar powder. Bring to the boil and simmer for 2 minutes whilst stirring constantly.130 ml water, 1 tsp agar powder
- Add the caster sugar, bring back to the boil and simmer, stirring constantly, until the liquid reaches 115°C (240°F).300 g caster sugar
- Note: If you don’t stir the liquid when you are using agar it will start to set and therefore won’t set your marshmallow properly.
- Turn the mixer on to it's lowest setting and drizzle the hot sugar and agar mixture in VERY slowly (and carefully). If you don't do it at a snail's pace it could cause your aquafaba to flop.
- Note: If you hadn’t noticed from the recipe, vegan marshmallow can be a touchy little blighter! The recipe should work without any problem as long as you follow it exactly.
- Once the sugar and agar mixture is fully in the mixer, turn it back up to high and mix for another 10 minutes. At this point it should be beautifully glossy and white.
- Mix the icing sugar and cornflour in a bowl. Spray a little oil onto the marshmallow dish of choice, line it with parchment paper, spray it again with a little more oil and then dust it with the cornflour and icing sugar mixture. This stops the marshmallow from sticking.30 g icing sugar, 30 g cornflour, spray oil
- Note: I used a 27cm x 20cm x 3cm (10" x 8" x 1") brownie tin for my marshmallows.
- Pour the glossy, voluptuous marshmallow mixture into the prepared tray and then set it aside, in a cool room (not the fridge) to set for at least 6 hours or overnight.
- Keep the remaining cornflour/icing sugar mixture as you’ll need this later.
- Dust a chopping board in some of the cornflour/icing sugar mixture. Once the marshmallow mixture has set, turn it out gently on to the chopping board, dust a sharp knife with more of the flour/sugar mix and cut the marshmallows into the desired size.
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
