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Vegan Aquafaba Marshmallows

Course Dessert
Cuisine Modern, Vegan
Keyword Vegan
Prep Time 40 minutes
Cook Time 5 minutes
Resting Time 2 hours
Servings 24
Calories 126 kcal


  • 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


  • 1/2 cup corn flour sifted
  • 1/4 cup icing sugar sifted


  1. Line a 20cm x 25cm baking tin with baking paper.

  2. 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.

  3. Once boiled, and sugar and agar agar has dissolved, turn heat off and let it cool, while you prepare the aquafaba mixture.

  4. 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!

  5. Gently pour the hot sugar syrup mixture into your whipped aquafaba mixture.

    Liquid is hot so becareful not to burn yourself.

  6. At this stage you can also add food colouring of your choice, if you wanted to colour your marshmallow.

  7. On low speed, gently mix the syrup and aqaufaba together and slowly increase the speed until the syrup have incorporated.

  8. Gently pour mixture into lined tray, and spread marshmallow mixture evenly into tray.

  9. 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.

  10. 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.

  11. Prepare your dusting, by mixing all your dusting ingredients together in a medium size tray or bowl.

  12. 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.

  13. Place marshmallow on a cooling rack and let marshmallow dry for another hour or two.

  14. 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.




*Nutrition information is approximate and is meant as a guide only*


Nutrition Facts
Vegan Aquafaba Marshmallows
Amount Per Serving
Calories 126 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 116mg5%
Potassium 94mg3%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 18g20%
Protein 7g14%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.