Description
This Vegan Marshmallow Recipe offers a delightful plant-based alternative to traditional marshmallows using aquafaba and agar-agar. With a chewy texture and sweet, fluffy bite, these marshmallows are perfect for snacking, baking, or adding to hot beverages. The recipe involves reducing aquafaba, creating a sugar syrup, and combining it with whipped aquafaba and agar-agar for a fantastic, gelatin-free treat that sets after several hours.
Ingredients
Marshmallow Base
- 234 g aquafaba (liquid from canned chickpeas)
- ¼ teaspoon cream of tartar
- 1 tablespoon vanilla paste
Sugar Syrup
- 200 g granulated sugar or caster sugar
- 60 ml water
Agar Mixture
- 50 g granulated sugar or caster sugar
- 200 ml water
- 4 teaspoons agar-agar powder (not flakes; alternatively 2 tsp agar plus 2 tsp carrageenan)
Dry Coating Mix
- 50 g powdered sugar (icing sugar) plus extra for storage
- 50 g cornstarch (cornflour) or arrowroot starch plus extra for storage
Instructions
- Reduce Aquafaba: Pour the aquafaba into a saucepan, bring it to a boil, then reduce heat and let it simmer until the volume is reduced to half a cup. This may take around 5 minutes or longer; measure to ensure accuracy. Pour into a jar and refrigerate for at least one hour or overnight.
- Prepare the Pan: Line a 9-inch pan with parchment paper, creating a sling for easy removal. Lightly grease the pan with a neutral oil. Combine powdered sugar and cornstarch in a bowl and sift some onto the pan’s base and sides to dust evenly. Reserve the remainder for later use.
- Whip Aquafaba: In a clean, grease-free large bowl, add the chilled aquafaba and cream of tartar. Whisk on high speed for about 10 minutes until soft peaks form.
- Make Sugar Syrup: In a saucepan, combine 200 g sugar and 60 ml water, stirring gently to dissolve the sugar into a paste. Place over medium-high heat and bring to a simmer without stirring. Use a candy thermometer and heat until it reaches 116°C (240°F), about 10-12 minutes.
- Incorporate Syrup: Slowly drizzle the hot sugar syrup into the whipped aquafaba while continuing to whisk. Add the vanilla paste and whisk for an additional 5 minutes to fully incorporate.
- Prepare Agar Mixture: In a clean saucepan, whisk together 200 ml water, 50 g sugar, and agar-agar powder. Bring to a simmer over high heat and cook while whisking continuously for 3 minutes.
- Add Agar Mixture: Gradually drizzle the hot agar mixture into the whipped aquafaba mixture while whisking continuously until fully combined.
- Set Marshmallows: Transfer the marshmallow mixture into the prepared pan. Cover loosely with a clean tea towel or paper towel and let it set at room temperature for at least 6 hours or overnight for best results.
- Finish and Cut: Once set, dust the top with additional powdered sugar and cornstarch mixture. Carefully lift the marshmallow slab out of the pan using the parchment sling, then cut into desired serving pieces. Optionally, roll individual pieces in leftover sugar-cornstarch mixture to prevent stickiness.
- Storage: Store the marshmallows at room temperature in an airtight container lightly dusted with sugar-cornstarch mixture. They will keep fresh for 7 to 10 days.
Notes
- Aquafaba is the liquid from canned chickpeas; do not use homemade chickpea water as it may not have the same properties.
- Reducing aquafaba concentrates its proteins, which helps with whipping.
- If agar-agar powder is unavailable, use a combination of agar and carrageenan as noted.
- Do not stir the sugar syrup while heating to ensure proper caramelization and texture.
- Make sure all bowls and utensils are completely dry and grease-free to achieve maximum volume in whipped aquafaba.
- The mixture must be whisked continuously when adding hot liquids to prevent curdling or lumps.
- Marshmallows set better if left overnight, but at least 6 hours is the minimum for proper firmness.
- Store marshmallows away from humidity to prevent them from becoming sticky.
