Description
This Vegan Marshmallow recipe creates fluffy, sweet, and allergen-friendly marshmallows without using gelatin or egg whites. Using pea protein, agar powder, and a blend of natural thickeners, these marshmallows offer a perfect vegan substitute that holds together well and has the classic texture and sweetness. Ideal for snacks, desserts, or holiday treats, this recipe yields about 20 squares and requires an hour and 25 minutes to prepare and set.
Ingredients
Coating Mixture
- 2 Tablespoons tapioca flour (or corn starch)
- 2 Tablespoons powdered sugar
Marshmallow Base
- 5 Tablespoons pea protein powder (with at least 90% protein isolate)
- 2 teaspoons baking powder
- 1/4 teaspoon xanthan gum
- 3/4 cup cold water
Syrup Mixture
- 2 cups sugar
- 1 Tablespoon agar powder (not the flakes)
- 1 cup water
Instructions
- Prepare Coating Mixture: In a small bowl, combine the powdered sugar and tapioca flour (or corn starch). Spray an 8x8 inch pan with non-stick spray, then evenly coat the pan with the powdered sugar mixture. Tap out any excess and set the leftover mixture aside for later use in coating the marshmallows.
- Mix Pea Protein Base: In the bowl of a stand mixer fitted with a whisk attachment, combine the pea protein powder, baking powder, and xanthan gum. Add the cold water and whisk on high speed for 10 minutes until the mixture becomes thick and holds stiff peaks.
- Prepare Agar Syrup: In a large, heavy-bottomed pot, combine the sugar and agar powder. Add 1 cup of water, stir to combine, and heat over high heat. Stir occasionally and use a candy thermometer to monitor the temperature until the mixture reaches 225-227°F (about 107-108°C).
- Combine Syrup and Pea Protein Mixture: Immediately after the syrup reaches temperature, carefully and quickly pour it into the pea protein mixture while whisking on high speed. To avoid splatter from the hot syrup, cover with a splatter shield or a clean towel as needed.
- Whisk to Fluffy Consistency: Continue whisking on high speed for another 10 minutes, scraping down the sides and bottom of the bowl with a rubber spatula halfway through. The mixture should become shiny, thick, fluffy, and hold stiff peaks when ready.
- Transfer to Pan: Quickly pour the marshmallow mixture into the prepared 8x8 pan. Use a rubber spatula or offset spatula to spread the mixture evenly into all corners and edges.
- Set in Refrigerator: Place the pan in the refrigerator and let the marshmallows cool and set for 1 hour.
- Cut and Coat: Once set, turn the marshmallow slab out onto a cutting board lightly dusted with the reserved powdered sugar and tapioca mixture. Cut into squares of your preferred size and coat each piece with the reserved mixture. Enjoy immediately or store for later use.
Notes
- Use pea protein powder with at least 90% protein isolate for best texture.
- Agar powder must be powder form, not flakes, to properly gel the mixture.
- Ensure the sugar syrup temperature reaches between 225-227°F for perfect consistency.
- Use a splatter shield or towel to protect yourself from hot syrup while mixing.
- Store marshmallows in an airtight container at room temperature or in the refrigerator.
- This recipe is naturally vegan and free from gelatin and eggs.
- Coating the pan and marshmallows thoroughly prevents sticking and adds a subtle sweetness.
