{Change text size on this blog}
Small Medium Large Larger Largest

Vegetarian Marsmallow Recipe

Makes about 3 cups of marshmallow fluff or one 8" pan of marshmallows

Prep Time: 15 minutes
Cook Time: 15 minutesTotal Time: 30 minutes

What You Need:

  • 1 2/3 cups sugar
  • ½ cup water
  • 2 Tbs. agar-agar flakes
  • 2 large egg whites
  • Pinch of cream of tartar
  • 3 Tbs. Egg Replacer 

  • Egg to Liquid Egg Substitute Conversion:
  • 1 egg = 1/4 cup egg substitute
  • 2 eggs = 1/2 cup egg substitute
  • 4 eggs = 1 cup egg substitute
  • 8 eggs = 1 pint carton egg substitute

What to do:

1. In a small saucepan over medium heat, combine the sugar, water and agar flakes, stirring well to dissolve. Stirring constantly, bring the liquid to a boil and then turn down the heat to low. Let the liquid simmer for about 7 minutes, stirring occasionally until mixture is the consistency of a thick syrup. Remove the saucepan from the heat. 

2. Meanwhile, in a large mixing bowl with an electric hand mixer, beat the eggs whites and the cream of tartar at a medium-high speed setting until the whites are fluffy and hold stiff peaks, about 5 minutes. Gently fold in 1 T. of the Egg Replacer.
3. Carefully and in three additions, pour the warm syrup down the side of the mixing bowl into the egg whites, mixing well between each addition with the hand mixer at a medium speed setting. Add the remaining 2 T. Egg Replacer and continue to mix at a medium speed until the mixture is glossy and stiff, about 2 more minutes.
4. Spread the mixture into a non-stick 8” cake pan, or, alternatively, an 8” cake pan lined with parchment. Place pan in the freezer for at least 30 minutes and up to overnight. The mixture can now be used in place of marshmallow fluff in recipes or used to make vegetarian marshmallows.

To make toasted marshmallows:
1. Preheat the oven to 350 F.
2. Place the pan in the oven for about 10 minutes, or until marshmallows have puffed slightly and begin to brown but are not hard on the outside.

Egg Replacer Recipe:
1 Tbs. ground Flax seeds
2 - 3 Tbs. water
Directions: Simmer flax seeds and water in a saucepan for about 5 minutes (or less or more time depending on the amount you are making) or until thick, egg-like consistency has been reached.

Let cool before using in a recipe. This recipe makes 1 eggs worth, but it can be easily made into a larger quantity using the 1:3 ratio- for example, 1 cup ground flax seeds and 3 cups water (that would make 16 eggs worth) and will keep in the fridge for about 2 weeks. Use about 1/4 cup (which is equal to 4Tbs) egg substitute for every egg.


0 Response to "Vegetarian Marsmallow Recipe"

Post a Comment

Related Posts with Thumbnails