Vegan Marshmallows: Meatandeggfree

VEGAN MARSHMALLOWS

AGAR AGAR RECIPES

JEANETTE'S VEGAN MERINGUES

Soy Protein Isolate unflavoured powder can be found in health shops. It can also be bought over the internet. Also read the notes above the marshmallow recipe.

This is a modification of Orangold's recipe which was developed from my EggFree MARSHMALLOW recipe below.

6 Tbsp caster (superfine) sugar
scant ½ tsp xanthan or guar gum powder
1 tsp soy protein isolate unflavoured powder

2 tsp (extra) soy protein isolate unflavoured powder
2½ Tbsp cold water
1 tsp cider vinegar
½ tsp vanilla essence or paste

Place a Teflon liner or sheet of baking paper on a large oven tray.

Place the caster sugar, zanthan or guar gum and first measure of soy protein isolate unflavoured powder in a small bowl and combine. Set aside.

Place the second measure of soy protein isolate unflavoured powder in a small electric cake mixer bowl, add the water, then whip at high speed until the volume increases and mixture forms soft peaks. This can take as long as 10 minutes.

Add the cider vinegar and vanilla and whip until the mixture form stiffer peaks.

With the mixer on medium speed begin adding the caster sugar mixture a tablespoon at a time, incorporating well between each addition. The mixture will whiten and form stiff peaks when the beaters are lifted at the end of beating.

Either drop 12 - 14 blobs of meringue mixture (or fill a piping bag and pipe 12 - 14 swirls) on the prepared baking tray.

Bake (fan bake is best) at 110°C (230°F) for 50 - 60 minutes or until meringues are firm to the touch.

Cool, before removing from oven tray.

The meringues can be sandwiched together with a suitable whipped cream, or raspberry jam, or with a chocolate icing with a teaspoon of orange zest added to it. Passion fruit icing would be good, too.

Makes 12 - 14 halves (6 - 7 joined meringues).

VARIATIONS:

COFFEE MERINGUES: Add 2 tsp instant coffee granules to mixture.

CHOCOLATE MERINGUES: Add 1 Tbsp cocoa powder to mixture.

HAZELNUT MERINGUES: Add 3/4 cup chopped roasted hazelnuts to mixture.

TIP: Stand the meringues upright on an cake airing rack after you have sandwiched them together so they stay in place (IE: so the top meringue doesn't slide to one side as the icing dries).

VEGAN MERINGUE NESTS OR SHELLS

Make up the meringue recipe above.

Depending on what you require the nests or shells for mark out circles (or ovals) of the appropriate size on baking paper.

4 - 5cm (1½ - 2 inch) nests for finger food size
7 - 8cm (about 3 inch) dessert size

Either pipe out rounds of meringue, starting in the centre and piping in a spiral then pipe an edge to the nest.

OR drop a dollop of meringue mixture inside the marked circle and spread it to the edge then with the back of the spoon shape into a nest.

Bake as above recipe.

Fillings:
Fresh kiwifruit, strawberries, de-seeded grapes, raspberries, berries, cherries, or slices de-stoned fruit - mango, peaches, etc.
Pudding mixes
Yoghurt

Sauces:
Berry couli
Chocolate
Passion fruit pulp

VEGAN MERINGUE PARFAITS

suitable cream, whipped

strawberries (reserve some for topping)
a few spoons of icing (confectioners) sugar (optional)
blueberries (reserve some for topping)
meringues, broken into rough chunks

Mash the strawberries roughly with a few spoons of icing (confectioners) sugar.
Whip the cream in a medium size bowl.
Add the crushed meringues and berries and gently fold together.
Spoon the mixture into parfait glasses or bowls and decorate with the reserved berries.

OR mash all the fruit, adding a splash of Creme de Cassis to the mixture, then freeze in ramekins for several hours.
To turn out, run a warm knife round the edge of the ramekins and up-turn on an individual dessert plate.
Serve with a berry fruit coulis or sauce.

Note: A mixture of berries may be used instead of just strawberries and blueberries.

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JEANETTE'S VEGAN MACAROONS

I'm very pleased to be able to bring this recipe to you after a number of trial and errors. This recipe does not rely on sweetened condensed milk therefore they look like real egg based macaroons.

6 Tbsp caster (superfine) sugar
1 tsp soy protein isolate unflavoured powder
½ tsp baking powder
scant ½ tsp xanthan or guar gum powder

2 tsp (extra) soy protein isolate unflavoured powder
2½ Tbsp cold water
1 tsp cider vinegar
½ tsp coconut essence or extract

1 cup desiccated coconut

Place a Teflon liner or sheet of baking paper on a large oven tray.
Place the caster sugar, zanthan or guar gum, the first measure of soy protein isolate unflavoured powder and baking powder in a small bowl and combine. Set aside.
Place the second measure of soy protein isolate unflavoured powder in a small electric cake mixer bowl, add the water then beat to remove any lumps.
Add the cider vinegar and coconut essence and whip until the mixture is foamy.
With the mixer on medium speed add the caster sugar mixture a tablespoon at a time, incorporating well between each addition. The mixture will whiten and have a velvety smooth texture because the caster sugar has dissolved when the beaters are lifted at the end of beating.
Gently fold in the desiccated coconut with a metal spoon.
Drop 10 - 12 blobs of macaroon mixture on the prepared baking tray.
Bake (fan bake is best) at 110°C (230°F) for 40 - 50 minutes or until macaroons are cooked when one is broken in half.
Cool, before removing from oven tray.

Makes 10 - 12 macaroons.

Keeps well in an airtight container.

Note: I find it is easier to start off with an electric hand held beater then swap to an electric cake mixer as the volume of the macaroon mixture increases.

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I have been experimenting with agar agar for the past 4 years. Easter 2009 I was determined to conquer a vegan marshmallow recipe. This webpage is the result of my efforts.

Now you, too, can enjoy a favourite confection once again.

JEANETTE'S VEGAN MARSHMALLOWS

This recipe takes about thirty minutes to make. Then after allowing an hour for it to set at room temperature it is ready to eat. It's best to eat them within 24 - 48 hours. The exception is the Marshmallow Shortcake recipe below which will keep for five days or so if you can resist the temptation.
Agar agar jells are a dream to work with as they remain runny enough so you don't have a goopy mess to work with. If you work too slowly you can gently reheat the jell and it will return to a liquid state.
Whatever you do, don't lift the beaters from the bowl while the motor is running unless you want a snow storm in the kitchen.
Put the used utentsils to soak in warm water after completing the recipe.
I haven't tried this but I suspect sacha inchi protein powder may be used instead of soy protein isolate.

NOTE: This recipe requires at least a handheld electric beater and preferably an electric cake mixer.

¾ cup sugar

1 Tbsp cornflour or cornstarch

5 tsp powdered agar agar (not flavoured)

¼ cup palm sugar (grate if in a block form)(see notes below)

2 Tbsp glucose powder (optional)

1½ cups water

2½ Tbsp soy protein isolate (see notes below)

¼ tsp baking soda

⅛ tsp tartaric acid

¼ tsp sea salt

⅛ tsp gum (zanthan, guar or acacia)

6 Tbsp cold water

2 tsp vanilla essence or extract

Spray a 30 x 20cm (12 x 8 inch) Swiss roll pan well then dust with potato, corn or tapioca flour.

In a medium size saucepan place the sugar, cornflour, agar agar, palm sugar and powdered glucose, if using, and whisk until combined. Whisk in the water and heat, stirring, until the mixture comes to the boil. Cook at a rolling simmer for 15 minutes stirring from time to time. Remove saucepan from the heat and carefully add the vanilla essence (or peppermint or raspberry essences if wished - see notes below).

In the meantime, sift the dry ingredients into a medium size bowl. Add the water and beat until increased in volume and fluffy-ish (about 10 minutes). Set aside.

With electric beaters or cake mixer running, carefully pour 1 - 2 Tbsp of agar mixture into the fluffy mixture to slacken it. Add another 1 - 2 Tbsp of agar and repeat. Now you can safely pour the rest of the agar mixture in at a steady stream until it is all used up (this should take no longer than 2 minutes - any longer and the agar could start to jell). Continue beating the mixture until it is warmer than lukewarm and risen in volume (cooler than that and it will start setting in the bowl).

Spread into the prepared Swiss roll pan. Cover with a sheet of baking paper and press down lightly to smooth the surface and get mixture into the corners. Set aside to cool and firm up (about an hour).

To turn out, remove the baking paper. Dust a chopping board with potato, corn or tapioca flour or desiccated coconut. Run a knife around the edge of the pan. Then holding the pan of marshmallow upside down above the dusted board give it a sharp jerk downwards keeping your fingers out of the way. The marshmallow will drop out onto the board. With a sharp knife cut the marshmallow into squares. Coat each individual square well with potato, corn or tapioca flour, cocoa powder or desiccated coconut.

The marshmallow is now ready to eat. If you want to keep it overnight leave it on a bench to air (covered with a paper napkin) at room temperature.

VARIATIONS:

MINT MARSHMALLOWS - Omit the vanilla essence/extract. Add 1 - 2 teaspoon peppermint essence/extract and tint the mixture pale green with a few drops of vegan friendly colouring.

RASPBERRY MARSHMALLOWS - Add 1 -2 teaspoons raspberry essence/extract until the marshmallow is pale pink.

Makes 40 - 50 marshmallows.

NOTES:

Make sure you are using unflavoured soy protein isolate not hydrolysed soy protein which has MSG in it or the flavoured soy drink powder with added extras. Soy protein isolate can be bought in the health shops or over the internet. (If you are unable to use soy products read the notes at beginning of this recipe)
Palm sugar can be obtained at supermarkets or Asian groceries. I love the flavour it imparts and it also helps to disguise the agar and soy protein flavours or use Muscovada or Demerara sugar if you wish. If you are unable to source any of these just use 1 cup of plain, raw or golden sugar.
Tartaric acid can be exchanged for citric acid.
Guar, zanthan or acacia gums can be bought in supermarkets and health food, or bulk bin shops or over the internet.
Glucose powder is available in supermarkets but it's cheaper at bulk bin shops.
Baking soda is bicarbonate soda.

TIP: I prefer to use potato flour to coat the marshmallows. Potato starch liquefies at a low temperature so does not need further heat processing to cook the starch particles unlike cornflour.

SAGE ADVICE: Don't attempt to make any sort of marshmallows (geletine or non-geletine ones) in damp weather as they won't be anywhere as successful as ones made on fine sunny days.

Some ways to use this marshmallow recipe.

TOASTED MARSHMALLOWS

We have just lit the fire for the first time this year. It couldn't have come at a better time so that I could test this recipe and I'm delighted to report it toasts beautifully.

CHILDREN'S PARTY CONES

As this recipe is quickly made and sets in an hour it is ideal for a child's party.

For a party instead of placing marshmallow in a Swiss roll pan to set spoon into vegan ice cream cones and sprinkle with hundreds and thousands or chocolate hail.

VEGAN S'MORES

Make your S'mores your favoutite way - Eat...mmmm...yum.

VEGAN ROCKY ROAD

500g good quality dark chocolate
100g marshmallow cut into 1cm squares.
100g red glace cherries (½'d), or dried cranberries (½'d), or Turkish delight, cut up
½ cup desicated coconut
½ cup pistachios (optional)
½ cup peanuts or almonds, cashews, hazelnuts, macadamias or brazil nuts (optional)

Line a slice tray (16 x 26 x 3 cm) with baking paper, leaving 2 cm hanging over each end.

Melt chocolate in the microwave at medium heat. Cook for 2 minutes, stir, then another 2 minutes or until melted.

Use scissors to cut marshmallows in half, cut cherries in half. Combine marshmallows, cherries, coconut, pistachios and peanuts in a large bowl. Pour in melted chocolate and mix well to combine.

Spoon into prepared tray and refrigerate for 6 - 8 hours. When set, lift rocky road onto a chopping board and cut into 24 or 30 pieces with a warm knife.

Makes 24 - 30 pieces

Store in airtight tins in refrigerator.

AMBROSIA PUDDING

This recipe is best made a 3 - 4 hours before it is served for the flavours to blend.

1 x 300ml bottle cream or vegan whipped cream of choice
1 x 250g tub berry flavoured soy yoghurt
125 g vegan marshmallow, small dice
1 punnet raspberries, strawberries, or mix of berries (frozen if out of season)

Whip the cream in a large bowl then fold in the yoghurt. Add the marshmallow and berry fruit and fold in.
Transfer to a decorative serving bowl. Refrigerate until serving time.
Serves many.

VEGAN MARSHMALLOW SHORTCAKE - Devine adult version of S'mores.

At last I can report that I have revisited my recipe that is in the EggFree Baking Book on sale through www.eggfreebaking.com or meatandeggfreebaking.com

In the book I stated the recipe was a work in progress now I can report the recipe below is a compete success.

Shortcake Base:
125g butter, softened or vegan margarine
½ cup brown sugar (dark brown sugar is even better if you can get it)
1½ cup flour
1 tsp baking powder

Cream the butter or vegan margarine and brown sugar together in medium size bowl until light in colour. Add the sifted flour and baking powder and mix in.
Press into greased 20 x 30 cm (8 x 12 inch) Swiss roll tin.
Bake at 180ºC (350°F) for 13 - 15 minutes or until golden.
Remove from oven and cool on wire cake rack.

Marshmallow Filling:
Make up 1 batch of Vegan Marshmallow above.

Spread marshmallow over the cooled shortcake base, cover with a sheet of baking paper and smooth the surface into the corners of the pan. Leave to set about 1 hour at room temperature.

Chocolate Topping: Not essential but nice.
100g dark chocolate (at least 70% cocoa or higher), broken up
50g butter or vegan margarine

Melt the dark chocolate and the butter/margarine together (I prefer to do this in the microwave), mix until smooth, then spread evenly over the marshmallow.
Place in the refrigerator until set then cut into fingers or squares.
Place on suitable tray or dish and keep chilled covered with butter paper or paper napkin. I've managed to keep some for as long as 5 days in the refrigerator.
Makes 20 - 24 pieces.

VARIATIONS:

Instead of a chocolate topping scatter marshmallow with plain or toasted desiccated coconut, or green or pink jelly crystals before it sets.
Mint flavoured marshmallow - just omit the vanilla essence and add 1 - 2 tsp peppermint essence/extract.

TIP: Toast the desiccated coconut in a dry non-stick frypan over medium heat until it starts to change colour.

Meat and Egg Free