Ingredients
- ½ cup powdered sugar (2 oz/60 grams), for dusting
- ½ cup cornstarch (1.75 oz/50 grams), for dusting
- ½ cup aquafaba (118 grams), preferably chilled and unsalted
- ¼ teaspoon cream of tartar (1 gram)
- 2 teaspoons vanilla extract (8 grams)
- For syrup:
- 1 cup granulated sugar (7 oz/200 grams)
- ⅓ cup water (80 grams)
- For agar mixture:
- 4 teaspoons agar-agar powder (10 grams)
- ¼ cup granulated sugar (50 grams)
- ¾ cup water (180 grams)
Instructions
- Prepare a 9-inch pan by lining it with parchment paper and dusting with a mixture of powdered sugar and cornstarch. Set aside.
- In a stand mixer fitted with the whisk attachment, add aquafaba and cream of tartar. Whisk on medium to medium-high speed until soft peaks form (about 10 minutes).
- Meanwhile, in a saucepan over medium-high heat, combine 1 cup granulated sugar and ⅓ cup water. Simmer without stirring until the syrup reaches 240°F (115°C), about 10 minutes. Use a candy thermometer to monitor the temperature.
- Slowly drizzle the hot syrup into the whipped aquafaba while continuing to whisk. Whisk for an additional 5–8 minutes until glossy with stiff peaks. Add the vanilla extract during this stage.
- In a separate saucepan, combine ¼ cup granulated sugar, ¾ cup water, and agar-agar powder. Bring to a boil over medium-high heat, whisking continuously for 2–3 minutes until fully dissolved and slightly thickened.
- Slowly pour the hot agar mixture into the aquafaba mixture, whisking constantly until fully incorporated (about 1 minute).
- Immediately transfer the marshmallow mixture into the prepared pan. Use a wet spatula or wet hands to spread and smooth the top evenly.
- Loosely cover the pan with a towel and let the marshmallows set at room temperature for 4–6 hours.
- Once set, dust the top with more powdered sugar and cornstarch mix before cutting into squares.
Notes
- Use aquafaba from unsalted canned chickpeas for best results.
- Make sure to prepare your pan ahead—marshmallow mixture sets quickly once mixed.
- If needed, lightly wet your hands or spatula to smooth out the mixture in the pan.
- Let marshmallows set at room temperature for at least 4 hours before cutting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Whipping
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 marshmallow
- Calories: 35
- Sugar: 6g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
