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Yes, you heard me right, Vegan Aquafaba Marshmallows! 🙌🏻🙌🏻🙌🏻.
Ooh I have started my Christmas preparations, by baking up a storm these past few days.
I’ve had some really good bakes, and some that need a little tweaking, OK, maybe a lot…😅
Seeing so many beautiful festive wintery post on social media has given me all the cosy Christmas vibes.
It makes me feel like a lovely hot cup of silky , smooth, minty, hot chocolate to accompany all the Christmas cookies I’ve been baking 😋, even though it’s summer here in Melbourne 😂.
And Yes, those who’ve seen my stories, these are vegan marshmallows, made from the magic ingredient that is aquafaba 🙌🏻🙌🏻🙌🏻.
Not seen my stories? Follow me on instagram! Link below👇🏻
https://www.instagram.com/winkyfarm/?hl=en
Hot Chocolate + Marshmallows
Can’t have a delicious hot cup of silky, hot chocolate without marshmallows, so of course I’ve had to make some of my own.
Although they sound intriguing, they are actually pretty easy to make, no baking or freezing required!
And, they are a lot cheaper when you make your own, especially when my lot eats them like they’re the best thing since sliced bread…🤣
Aquafaba
Well, it’s the thick liquid you find in canned chickpeas (cooked garbanzo beans) or the liquid residue you get from cooked chick peas or most other beans in fact.
Aquafaba, from chickpeas is more commonly used as a egg white substitute as it’s, light in colour as well as lighter in taste.
You can do all sorts with the wonder of aqaufaba, from marshmallows, macaroons, mousse and meringues!
I’ve got a wonderful egg free meringue recipe here 👇🏻 https://winkyfarm.com/2019/06/17/egg-free-meringue-nest/
You can make your own aquafaba for this vegan aquafaba marshmallows recipe, or simply use the aquafaba from a tin of chickpeas.
The process is pretty much the same as making normal marshmallows, except using aquafaba as the egg white substitute, and agar agar for the gelatine 👌🏻.
Pillowy Goodness
Back to these sweet, pillowy, fluffy, soft marshmallows, that are egg & dairy free!
These vegan aquafaba marshmallows are easy to make, only requires seven ingredients, egg free and they even melt just like normal egg white marshmallows 😱.
Want to make it?
I got you covered, recipe can be found down below 😘
Di x
Vegan Aquafaba Marshmallows
Ingredients
- 350 grams caster sugar
- 1/2 cup water
- 3 tsp agar agar
- 125 grams glucose syrup
- 200 mil aquafaba roughly one tin of chickpeas liquid
- 1/2 tsp xanthum gum
- 1/4 tsp cream of tatar
Dusting
- 1/2 cup corn flour sifted
- 1/4 cup icing sugar sifted
Instructions
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Line a 20cm x 25cm baking tin with baking paper.
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In a small saucepan, gently bring sugar, water, agar agar, and glucose syrup to boil.
Stiring occassionally, until all sugar and agar agar have dissolved.
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Once boiled, and sugar and agar agar has dissolved, turn heat off and let it cool, while you prepare the aquafaba mixture.
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In a mixer with the whipping attachement, mix the aqaufaba, the xanthum gum and cream of tarter together on high speed until stiff peak forms.
Tip – Once a ball forms around the whisk, and content is not runny, then its ready!
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Gently pour the hot sugar syrup mixture into your whipped aquafaba mixture.
Liquid is hot so becareful not to burn yourself.
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At this stage you can also add food colouring of your choice, if you wanted to colour your marshmallow.
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On low speed, gently mix the syrup and aqaufaba together and slowly increase the speed until the syrup have incorporated.
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Gently pour mixture into lined tray, and spread marshmallow mixture evenly into tray.
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Let the marshmallow cool in a dry and draft free place for one to two hours, until marshmallow is just slightly sticky.
Marshmallow, should be bouncy and soft to touch. It will be slightly sticky but not wet.
You can even cover it with cling wrap and let it dry overnight.
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Once marshmellow is dry and bouncy, cut the marshmallow into squares or you can use a cookie cutter for your desired shape.
This receipe makes 24 3cm x3cm square marshmallows, feel free to make them bigger or smaller.
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Prepare your dusting, by mixing all your dusting ingredients together in a medium size tray or bowl.
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Place cut marshmallow into dusting mixture and gently coat marshmallow with sugar dusting.
Place dusted marshmallow into a sifter to sift off any excess dust.
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Place marshmallow on a cooling rack and let marshmallow dry for another hour or two.
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Store dried marshmallow in a airtight container.
Marshmallow will keep for one to two months.
Recipe Notes
Be sure you bring liquid mixture to a boil, and that the agar agar have completely dissolved, to insure a clump free mixture.
Mix aquafaba to stiff peak, Just like whipping egg whites.
Tip – Once a ball forms around the whisk head, and content is not runny, then its ready!
You can also add your choice of food colouring to the mixture or divide the mixture up, and make multiple colours of marshmallows.
Let marshmallows cool in a dry and draft free place.
Note – Room temperature and humidity will effect marshmallows drying time.
You can even cover it with cling wrap and let it dry overnight.
I cut the marshmallows into squares to reduce waste, but feel free to use a cookie cutter to cut your choice of shapes.
Once dusted, let your marshmallows dry. Do not leave out to dry too long or they will firm up and become slightly chewy.
Dried marshmallows can be stored in an airtight container, and will keep for one to two months.
Enjoy!
*Nutrition information is approximate and is meant as a guide only*
