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.
If you’ve been scouring the internet for a recipe, you may be starting to think that vegan marshmallow is the food equivalent of a diamond encrusted unicorn. But fear not my friends! After many tests and trials I have perfected the art of the homemade vegan marshmallow.
No more failed attempts for you, this recipe ACTUALLY WORKS!
Bring your cooking A Game and lets get started. You’ll need to follow the recipe carefully so make sure to read it through first and prep your ingredients and equipment so that you have them to hand.
Also, keep an eye on the blog over the coming weeks because there is a VERY exciting recipe coming soon that includes these wondrous marshmallows!
I have no doubt that you will LOVE this recipe - be sure to tag me on Instagram when you make it @aveganvisit :-)
☼ OTHER VEGAN RECIPES YOU’LL LOVE:
Caramel Centre Apple Crumble Pots: • CARAMEL CENTRE APPLE C...
Vegan Pumpkin Spice Latte: • VEGAN PUMPKIN SPICE LATTE
You'll find lots more delicious vegan recipes at www.aveganvisit.com
♡ KEEP IN TOUCH:
Instagram: aveganvisit / aveganvisit
Facebook: aveganvisit / aveganvisit
Twitter: aveganvisit / aveganvisit
✎ RECIPE:
www.aveganvisit.com/home/how-...
Vegan / Dairy Free / Egg Free / Gluten Free / Wheat Free / Grain Free / Nut Free / Soy Free
Prep: 1.5 hours + setting time (6 hours or overnight)
Makes: Approximately 50 marshmallows (size dependent)
Specialist tools required:
High speed mixer with a balloon whisk
Sugar thermometer
Ingredients:
100g aquafaba (the water from a tin of chickpeas, room temperature)
1/2 tsp cream of tartar
1 tbsp vanilla paste or extract
130g cold water
1 tsp agar powder
300g caster sugar
30g icing sugar
30g cornflour
Spray oil
1. Add the aquafaba and cream of tartar to your mixer, attach the balloon whisk and set on high speed to beat for around 40 minutes. Mixers vary in the time it takes to whip aquafaba so you may find it beats it to firm peaks in a shorter amount of time.
2. Once your aquafaba is at the point of firm peaks (i.e. the aquafaba mix is white and stays standing up when you take the whisk out), keep your mixer on a medium speed and add your vanilla. Don’t be tempted to add it sooner than the point of firm peaks.
3. Set your mixer back to high and whisk for a further 10 minutes. At this point your aquafaba should be very firm (see the recipe video for an example).
4. In a saucepan, add the cold water and agar powder. Bring to the boil and simmer for 2 minutes whilst stirring constantly.
5. Add the caster sugar, bring back to the boil and simmer, stirring constantly, until the liquid reaches 115°C.*
6. Turn your mixer on to it’s lowest setting and pour your hot sugar and agar mixture in VERY slowly. If you don’t do it at a snail’s pace it could cause your aquafaba to flop.**
7. Once your 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.
8. Mix the icing sugar and cornflour in a bowl. Spray a little oil onto your 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.***
9. Pour your glossy, voluptuous marshmallow mixture into your prepared tray and then set it aside, in a cool room (not the fridge) to set for 6 hours or overnight.
10. Keep the remaining cornflour/icing sugar mixture as you’ll need this later.
11. Dust a chopping board in some of the cornflour/icing sugar mixture. Once your marshmallow mixture has set, turn it out gently on to the chopping board, dust a sharp knife with more of your flour/sugar mix and cut your marshmallows into the desired size.
Tips:
* 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.
** If you hadn’t noticed from the recipe, vegan marshmallow is a touchy little blighter! The recipe should work without any problem as long as you follow it exactly.
*** I used a 27cm x 20cm x 3cm brownie tin for my marshmallows.
25 апр 2019
