HOMEMADE VEGAN MARSHMALLOWS – SEITAN IS MY MOTOR
Provided by: Constanze Reichardt
Total time: 135 minutes
Prep time: 15 minutes
|180 ml water (¾cup), divided|
|2 tsp agar powder (not flakes!)|
|200 g sugar (1 cup)|
|100 g corn syrup (⅓ cup), (see notes)|
|120 ml chickpea brine (aquafaba) (½ cup)|
|½ tsp guar gum ((or xanthan))|
|½ tsp lemon juice|
|1 tsp vanilla extract|
|100 g powdered sugar (1 cup)|
|120 g corn starch (1 cup)|
- 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 24 pieces or use your favourite cookie cutter.
- Generously roll in remaining powdered sugar mixture to avoid stickiness.
- 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 stored in an airtight container.
Calories 64 kcal, ServingSize 1 serving
VEGETARIAN MARSHMALLOWS RECIPE FROM THE MARSHMALLOWIST
Provided by: Oonagh Simms
Yield: Makes 36 x 3cm squares
1. Line a 20cm square baking tin with cling film and dust in a small portion of the 50/50 sugar/cornflour mix.
2. Dissolve the agar powder in 120ml of water in a small saucepan and leave to one side.
3. Mix together the sugar, glucose and 80ml of water in a pan and bring to the boil to make your sugar syrup. Cook the mixture until it reaches 120C on a sugar thermometer.
4. Put the agar mixture on the heat, bring to the boil and cook for one minute, stirring constantly.
5. Combine the egg whites, guar gum, cream of tartar and vanilla whip until stiff, usually about 4 minutes. Gently pour the sugar syrup in, keeping your mixture on a medium speed. Increase the speed, and continue to whip for 2 minutes.
6. Add in the cooked agar mix and beat for a further 12-15 minutes at full speed. The marshmallow mixture should be stiff and produce firm ribbons.
7. Pour into the tin and smooth with a damp palette knife. Leave to set overnight at room temperature.
8. Dust a work surface by sifting over a thick layer of the dusting mix. Tip the marshmallow slab out of the tin, using the cling film to give you some lift. Dip a sharp knife in hot water to heat it, trim the edge of the slab neatly, then cut into squares. Roll in dusting mix, then leave to dry for 24 hours before eating. Store in an airtight container at room temperature for up to 5 days.