Vegan Aquafaba Marshmallows

Vegan Aquafaba Marshmallows | Koekbook

I became a vegetarian many years ago, when I was 11. When I was a kid, I saw the horrible images after the animal diseasesΒ had raged through Europe. I won’t go into graphic detail, but the images were imprinted on my brain and I started asking questions of where my food actually came from. This eventually prompted me to give up meat and “dead animals” altogether. I am not someone who is very activistic when it comes to my vegetarianism, but I do think we could do with a little less animal in our diets.Vegan Aquafaba Marshmallows | Koekbook

Later on, I found out gelatin was an animal by-product as well and started scrapping that out of my diet as well. Unfortunately, that meant marshmallows were out of the question. Luckily, many candies have been made vegetarian-friendly over here now, but marshmallows without gelatin are still very hard to find. So when I found a recipe online that people raved about I was over the moon!

I am very glad I found it, even though xanthan or guar gum might be difficult to find. It is definitely worth it if you’re craving one of these fluffy lovelies. All credit to Seitan is My Motor for sharing this awesome recipe.


Vegan Aquafaba Marshmallows

Source: Seitan is My Motor


120+60 ml water
2 teaspoons agar powder
200 grams sugar
100 grams light sugar syrup (don’t use agave or other substitutes!!)
120 ml chickpea brine from a can
1/2 teaspoon xanthan or guar gum
1/2 teaspoon lemon juice
2 teaspoons vanilla extract
100 grams icing sugar
120 grams corn starch
  1. Mix the ingredients for the dusting. Prepare a 20×20 cm or 18×28 cm tin by oiling it and dusting it royally with the icing sugar and corn starch.
  2. Measure out 120 ml water + agar powder in a saucepan. Set aside. Measure out 200 grams sugar + syrup + 60 ml water in another saucepan. Fit this pan with a sugar thermometer.
  3. Measure out chickpea brine, xanthan gum and lemon juice in a clean, metal or glass bowl. Whisk for 2 minutes, then add vanilla extract and whisk another 2 minutes until stiff.
  4. While whisking the chickpea mixture, bring sugar and syrup mixture to a boil. Boil until the sugar thermometer reads 120C. Carefully pour the syrup into the stiff chickpea mixture while whisking. Whisk for 2 minutes.
  5. Bring agar mixture to a boil. Pour this into the stiff mixture while whisking once syrup has been incorporated. Whisk for another 6 minutes.
  6. Pour the mixture into the prepared pan and dust with more icing sugar/cornstarch mixture. Leave to set for 2 hours.
  7. Cover with more of the starch mixture and cut into cubes or your preferred shape. Roll into more of the starch mixture. Leave to dry for 24 hours on a baking sheet lined with parchment paper.
  8. Store in an airtight container (optionally add more of the starch mixture).

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