How To Make Vegan Marshmallows

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.

5 from 2 votes

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Course: Sweet Treat

Cuisine: British

Prep: 1 15

Total: 7 15

Serves: marshmallows

Calories: 29kcal

Author: Tara

Ingredients

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

Vegan / Dairy Free / Egg Free / Gluten Free / Wheat Free / Nut Free / Soy Free

Recipe inspired by: Dartmouth, UK

Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.

We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

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