Vegan Marshmallows
Combine the powdered sugar & corn starch in a bowl. Line an 8×8 baking dish with parchment paper & dust the inside with half of the corn starch & powdered sugar mixture, set aside.
In the bowl of either a stand mixer or hand mixer, combine the aquafaba & cream of tartar.
Whip the aquafaba & cream of tartar for 3-5 mins in a heat-proof bowl until stiff peaks form.
Keep whisking.
This is what it should look like.
Add the agar agar powder & water to a sauce pan over high heat, bring it to a boil and whisk while it boils for 3 mins.
Stir to combine.
Add in the sugar and whisk everything to combine
Leave to boil untouched for 7 minutes.
Keep boiling until it thickens.
Remove from heat & add vanilla extract and salt.
Turn your mixer on low & carefully add the hot syrup mixture into the aquafaba while whisking.
Beat on high for 8 minutes.
Pour mixture into your prepared dish & dust with remaining half of the powdered sugar & corn starch. Let it sit at room temp for 2-3 hours or until set.
Remove from the dish & cut into 16 squares.