Vegetarian marshmallows
April 18, 2014
By Frances
Found this great recipe for marshmallows on Be Miam that uses agar agar instead of gelatin! Turned out really well. The only thing I would change next time would be less sugar. I rolled mine in toasted coconut.
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3 egg whites
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250g/8,82oz sugar
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100ml/3,38fl.oz water
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1 tablespoon honey
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5g/1 teaspoon agar-agar
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Icing sugar
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1 point of a knife of powdered red food colouring (optional)
In a small bowl, dissolve agar-agar into 100 ml of cold water.
In a small saucepan, boil the sugar, honey and agar-agar. Place over medium to high heat until the syrup reaches 121°C/250°F (approx. 7 minutes).
Whisk the egg whites until firm (I used an electric mixer). Add a knife of powdered red food colouring.
When the syrup is ready, slowly pour it into the whites and continue to whisk.
Cover a rectangular plate or baking sheet with parchment paper. Or use silicone molds of any size and shape.
Pour the marshmallow mixture in the prepared plate or baking sheet and use a spatula to spread it. Allow to dry for 10 hours.
The next day, cut the marshmallows into pieces and roll them into icing sugar. Store in an airtight container. The marshmallows should last for a week.Now that I have this recipe, I can add marshmallow to trifle or other puddings.
Posted by Bake Club. Posted In : sweets
