Imported from YouTube
Ultimate Vegan Marshmallows
Fluffy, melt-in-your-mouth vegan marshmallows made with aquafaba and agar agar. They are coated in powdered sugar and cornstarch, then dried so they are suitable for toasting and roasting.
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Ingredients
- 300 g Granulated sugar
- 100 g Corn syrup or golden syrup (Use either corn syrup or golden syrup.)
- 0.5 cup Aquafaba (If necessary, boil aquafaba down to yield 1/2 cup.)
- 0.5 cup Cornstarch (Used in the coating mixture.)
- 0.5 cup Powdered sugar (Called icing sugar in the source; used in the coating mixture.)
- 2 tsp Vanilla extract or essence
- 0.5 tsp Cream of tartar
- 2.5 tsp Agar agar powder (Do not use more than the stated amount.)
- 1 cup Water (Divide into two 1/2-cup portions.)
- Vegetable oil or baking spray (For greasing the baking tray; amount not specified.)
Steps
- 1
Grease a baking tray thoroughly, making sure to coat all four corners.
- 2
Mix the cornstarch and powdered sugar together. Sprinkle the mixture all over the greased tray, reserving enough to coat the marshmallow slab, knife, and cut cubes later.
- 3
Put 1/2 cup of the water and the agar agar powder into a saucepan. Bring the mixture to a boil to activate the agar.
- 4
Meanwhile, place the aquafaba and cream of tartar in a mixing bowl. Whip until the aquafaba begins to look creamy.
- 5
Add the vanilla to the aquafaba mixture and continue whipping.
- 6
Once the agar mixture has boiled, add the granulated sugar, the remaining 1/2 cup of water, and the corn syrup or golden syrup. Stir well, taking care not to leave sugar crystals on the sides of the pan.
- 7
Cook the syrup over medium heat until it reaches 240°F / 115°C. Without a thermometer, drop a tiny amount into cold water; it should form a pliable ball that can be bent, twisted, and shaped easily. If the ball is hard, the syrup has been cooked too far.
- 8
Immediately and slowly pour the hot syrup into the whipping aquafaba mixture.
- 9
Whip for approximately 8–10 minutes, until the mixture is fluffy and glossy.
- 10
Pour the mixture into the prepared baking tray. Spread it gently without handling it more than necessary.
- 11
Cover the surface thoroughly with the reserved cornstarch-and-powdered-sugar mixture to absorb moisture.
- 12
Refrigerate for approximately 1–2 hours, until set.
- 13
Loosen the set marshmallow slab from the sides of the tray and turn it over. Coat the underside with the cornstarch-and-powdered-sugar mixture.
- 14
Coat a knife with the powder mixture, then cut the marshmallow slab into cubes.
- 15
Transfer the cubes to a bowl and toss them in the remaining powder mixture, coating them thoroughly to remove as much surface moisture as possible.
- 16
Preheat the oven to 355°F / 180°C, then switch it off. Place the marshmallow cubes in the turned-off oven for about 1 hour.
- 17
Remove the cubes and let them rest for as long as desired before serving or roasting.
Notes
The source does not specify the baking-tray size or the final resting duration. Keep the syrup at the soft, pliable-ball stage; an overcooked syrup will make firm marshmallows. The marshmallows are intended to be toast- and roast-friendly.
Nutrition per serving
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