Edited 4/30/2015: This post now contains an updated version of my recipe. A couple of readers had some trouble with the first version and I made adaptions according to their suggestions. I hope this solves any problems.
It’s been eight years now since I went vegan. It’s also been eight years since I started this blog. That is a reason to celebrate, don’t you think? But technically I am not even allowed to dance today. I am going to do it anyway. And eating a ton of these soft, fluffy, and sticky blog anniversary celebration marshmallows that melt the moment I pop them into my mouth. (After eight years I am allowed to use these clichés, don’t you think?) Anniversary miracle! Oh, wait. This is not a miracle. I cannot claim much of this idea for myself: The recipe is based on chickpea brine used as egg replacer. I found that idea here. I honestly would not have thought that it would be possible to follow a regular marshmallow recipe and simply replace the eggs with chickpea brine and the gelatin with agar. But it worked and so I used David Lebovitz’s recipe and modified it slightly. I also got a lot of helpful tips from this recipe for vegan marshmallows, especially the idea to boil the agar before adding it to the remaining ingredients. (Gelatin is usually soaked but not boiled.)
I have not had many marshmallows in my life. I do like to buy a package of Dandies from time to time though and when I compare my version to the storebought one, the biggest difference is that mine are softer and moister. They have a light and creamy mousse like texture. And still you can cut them into all kinds of shapes. If you have some egg or bunny cutters around, these would make some gorgeous Easter treats as well! And you can toast them.
A couple of recipe notes: 1. For this recipe you have to work with hot sugar syrup. Make sure all your equipment is heat proof. I only have a handheld mixer, but a stand mixer would be easier to work with. The recipe is a bit involved and you have to do a couple of things at the same time, so make sure you have everything in place. If you are new to baking and cooking maybe ask somebody to help you. 2. This recipe calls for syrup. I used a flavoured sugar syrup that is a mixture of inverted sugar syrup and glucose syrup. Golden syrup (lys sirup in Scandinavia) or light corn syrup should be fine, too. Please don’t use agave nectar, coconut nectar, brown rice syrups or similar “natural” syrups. They don’t contain the right amount of glucose. In this case a processed syrup (like corn) is the way to go.
- Place 120 ml (1/2 cup) of water in a small saucepan and add agar powder. Dissolve and set aside.
- Combine sugar, syrup, and remaining water in another small saucepan fitted with a candy thermometer.
- Bring to a boil and cook for about 6 minutes over high heat until the mixture reaches 120°C (248°F).
- Bring the agar mixture to a boil, cook for one minute while stirring and remove from heat.
- While the syrup is still boiling combine chickpea brine, guar gum, and lemon juice in a heatproof bowl. Beat for about two minutes, then add vanilla and beat for another two minutes or until the mixture is very stiff.
- Very carefully pour the hot syrup into the chickpea brine mixture while still beating. The mixture should not deflate but stay fluffy.
- Continue to beat for two minutes until everything is mixed well.
- Add agar mixture and beat for another five minutes or until the bowl has cooled down. The batter should stay fluffy, and beating should produce firmer and firmer ribbons. The mixture should be stiff and keep it's shape if you remove the beaters.
- Sift together powdered sugar and starch.
- Dust a rectangular pan (18 x 28 cm or 7 x 11 inch - alternatively use a 8 x 8 inch square pan) with one third of the starch and sugar mixture. Make sure the whole bottom is covered.
- Carefully pour the marshmallow mixture into the pan.
- Let cool for two hours (at room temperature, not in the fridge!) or until set.
- Cover with more starch and sugar and cut into small squares or use your favourite cookie cutter.
- Generously roll in remaining powdered sugar mixture to avoid stickyness.
- Place on a baking sheet and let dry for at least 24 hours. When they are dry on the outside they are ready to be store in an airtight container.
You can also keep them in their pan and only cut off the amount you need. That way they don't get sticky as easily. Make sure to still sprinke the top with a generous amount of powdered sugar and cornstach!
When I removed the beaters the marshmallow mixture kept its shape exactly like this until I poured it into the pan. This is how yours should look like as well.
Roll the marshmallows in the sugar and starch mixture and let them air dry for 24 hours. (Place them on a sheet in a single layer.) Then store them in an airtight container. If they are still sticky after 24 hours, dust them with more sugar and starch and dry for another 24 hours.