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VEGAN MARSHMALLOWS
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AGAR AGAR RECIPES
I have been experimenting with agar agar for the past 4 years. This Easter 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
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. 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:
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.
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
Makes 24 - 30 pieces AMBROSIA PUDDING This recipe is best made a 3 - 4 hours before it is served for the flavours to blend. 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:
TIP: Toast the desiccated coconut in a dry non-stick frypan over medium heat until it starts to change colour. |




