Monday, 28 January 2013

Vegetarian Marshmallow


This was my second attempt at making vegetarian marshmallow (my first attempt resulted in a pile of goo). My first attempt failed because I used a hand held mixer, for marshmallow to succeed to definitely need a stand mixer. I would still consider this attempt a success as it was edible, however next time I attempt this I will make sure to keep a few things in mind:

1. Add less vanilla. (I found them to have a strong vanilla flavour)
2. Try a lot harder to dissolve the agar powder with the sugar.
3. Mix the marshmallow mixture for longer, for a more stiff marshmallow. 

1 1/2 tablespoons agar agar powder
1 cup water
185ml glucose syrup
1 1/2 cup caster sugar
1 teaspoon vanilla essence
1 teaspoon vanilla bean paste
3 x 59g egg whites

1. Prepare a rectangle baking dish with non stick spray and baking paper. Dust with icing sugar.
2. Combine agar agar powder and water in separate bowl or jug and whisk. Set aside for 5 minutes.
3. In a medium saucepan add glucose syrup, sugar, vanilla essence, vanilla paste and agar agar mixture. Stir over a low heat, using a whisk to ensure agar agar has dissolved and forms a thick syrup.
4. Using a candy thermometer, allow the mixture to reach 105 degrees Celsius and continue to simmer for 8 minutes (ensuring temperature doesn't exceed 105 degrees Celsius).
5. Using an electric STAND mixer, beat egg whites until soft peaks and then add the hot sugar syrup in a steady stream.
*At this point, the mixer should be turned on at medium speed while the sugar syrup is added, and leave to mix. DO NOT STOP THE MIXER.
6. Turn mixer to high and mix for at least 8 minutes. (The original recipe said 3, but I found that not long enough). At this stage you can add colour to the mixture (1/4 tsp should be sufficient).
7. Using a spatula, evenly spread the mixture in prepared tin and dust with icing sugar.
8. Leave a side to completely cool. (This can range from 20 min to a few hours). I let it set a side for a few hours, just to be make sure it was completely cooled.
9. Turn out onto bench top or cutting mat and cut to desired size, further coating all sides in icing sugar. 
When it comes to cutting the marshmallow, you can use different cookie cutters if you want different sizes or it is for a certain themed event or you can stick to traditional cubes. Furthermore, I used a combination of corn flour and icing sugar, to make the outside not so sticky and the marshmallow less sweet.

In the end, it was a great recipe for Vegetarian Marshmallows. I was making these marshmallow for a a couple of vegetarian friends, so I put them in a jar. 

Thanks to Cassandra from for the great recipe. When asking questions about her recipe she was fast to reply and provided great feedback. Thank you!

Good food, good times!


Christine @ Cooking Crusade 28 January 2013 at 20:09

Fantastic! vegans and vegetarians everywhere are rejoicing right now! :)

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