Vegan Marshmallows

These vegan marshmallows are light, fluffy, and delicious! This recipe will amaze you with how simple and fun it is to make. Toast these vegan marshmallows for s'mores or add a couple to your hot chocolate for a sweet vegan treat.

Prep: 10

Cook: 10

Resting Time 2

Total: 2 20

Yield:16 marshmallows

Equipment

Hand mixer or stand mixer
Small saucepan
8x8 baking dish

Ingredients

½ cup powdered sugar
½ cup corn starch
½ cup aquafaba see Notes
¼ teaspoon cream of tartar
1 tablespoon agar agar powder see Notes
1 cup water
1 ¼ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract

Instructions

Combine the powdered sugar and corn starch in a bowl. Line a 8x8 baking dish with parchment paper and dust the inside with half of the corn starch and powdered sugar mixture, set aside.
Using either a stand mixer or hand mixer, whip the aquafaba and cream of tartar for 3-5 minutes in a heat-proof bowl until it forms stiff peaks.
Add the agar agar powder and water to a sauce pan over high heat, bring it to a boil and whisk while it boils for 3 minutes.
Add in the sugar and whisk everything to combine, then leave to boil untouched for 7 minutes. Turn off heat and add in the vanilla extract and salt.
Turn your mixer on low and carefully add the hot syrup mixture into the aquafaba while whisking, then beat on high for 8 minutes.
Pour the marshmallow mixture into your prepared dish and dust with remaining half of the powdered sugar and corn starch mixture. Let it sit at room temperature for 2-3 hours or until set, remove from the dish and cut into 16 squares.

Notes

Aquafaba: This is the liquid from a can of chickpeas, also known as chickpea brine.
Agar Agar Powder: Be sure to use agar agar powder, and not agar agar flakes in this recipe.

Recipe yields approximately 16 marshmallows, measured at one square inch each. Nutritional values shown reflect information for 1 marshmallow. Macros may vary slightly depending on the specific brands of ingredients used.

Nutrition

Recipe By:Sam Guarnieri