Easy Vegan Marshmallows

🌿 FULL RECIPE🌿

Servings: About 15 Marshmallows , 30 small Marshmallows

Prep time: 15 minutes

INGREDIENTS

1/2 cup aquafaba (the liquid from a can of chickpeas)

1/4 teaspoon cream of tartar

2 tablespoons vanilla

½ teaspoons xanthan gum (or guar )
⅔ cups water
2 tablespoon agar agar powder
1 1/4 cup sugar

1/2 cup powdered sugar for dusting

Optional

Vegan Chocolate Chips

Gram Crackers
Silicone Square Cake Pan, 8x8 Baking Pan

INSTRUCTIONS

1. Start by using ½ cup of the water from a can of chickpeas, to make the marshmallow cream. This is called aquafaba and I always start this process the night before by freezing the liquid into ice cubes. This step is optional but is going to help the aquafaba firm up quickly.

2. Add the cubes to a bowl with cream of tartar and xanthan gum and mix on high with a hand mixer for 6 minutes until very fluffy.

3. Next slowly add in the vanilla and continue to mix until stiff peaks form.

4. In a sauce pan set over medium low heat add agar agar, water and sugar. Mix until sugar is dissolved and a thick paste has formed.

5. Add this mixture slowly into the aquafaba with a mixer set to low for about 30 seconds. The mixture should be light and shiny.

6. Add the mixture into a piping tool and pipe out 1 by 1 inch squares. I am placing on a silicon baking tray for easy removal. Don’t worry if the shape is not perfect they can be molded into a desired shape once cooled. Place in the fridge overnight to set.

7. Once cooled they should be fluffy and have a skin form on the outer layer. If they are too sticky dip each piece in powdered sugar and allow to cool for another couple hours. The larger the piece the longer it will need to set up in the fridge.

8. Press in some vegan chocolate for a perfect smore. These make great rice crispy treats, you can play with the color and shape or pipe them onto parchment paper to make a mini version for hot chocolate However you enjoy them please share your creations with me on instagram.

🍍 Pro Tips:

• Freeze the aquafaba into ice cubes to help the “cream” whip up quicker.

• Stir the agar agar mixture constantly over medium-low heat, just hot enough to keep it slowly bubbling.

• Make sure to cook the agar agar for a total of 6 minutes to make sure it's completely dissolved and melted.

• Use a silicon baking mat or lay down parchment paper before piping to avoid sticking.

• If the marshmallows are too sticky dust with powdered sugar and allow them to dry out in the fridge for a couple more hours.

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!