Agar Marshmallow Recipe
Agar marshmallows are an exciting twist on the classic fluffy treat, beloved for their unique texture and delightful taste. They’re not only easier to make at home than you might think, but they also come with a nutritional upgrade thanks to agar agar, a seaweed-based gelatin that helps create that cloud-like fluff we all crave in marshmallows.
Equipment
- saucepan
- Stand mixer
- candy thermometer
- Parchment paper
- cutting board
- sharp knife
Ingredients
- Here’s what you’ll need for making these airy delights:
- For Dusting The Pan:
- - ½ cup powdered sugar 2 oz/60 grams
- - ½ cup cornstarch 1.75 oz/50 grams
- For the Marshmallows:
- - ½ cup aquafaba 118 grams, chilled, preferably no salt added
- - ¼ teaspoon cream of tartar 1 gram
- - 2 teaspoons vanilla extract 8 grams
- - 4 teaspoons agar agar powder 10 grams
- - ¼ cup granulated sugar 50 grams
- - 1 cup granulated sugar 7 oz/200 grams
- - ⅓ cup water 80 grams
- - ¾ cup water 180 grams
- - New Ingredient: 2 tablespoons lemon juice 30 grams – for a bright flavor.
- - New Ingredient: ½ teaspoon almond extract 2 grams – for a touch of warmth.
Instructions
Step 1: Prepare the Pan
- To start, grab a 9-inch pan. Line it with parchment paper and generously dust it with the combined mixture of powdered sugar and cornstarch. Don’t skimp here; this will prevent those fluffy marshmallows from sticking, making your life a whole lot easier later. Set this aside for a moment.
Step 2: Whip the Aquafaba
- In the bowl of your stand mixer, combine the chilled aquafaba and cream of tartar. Start whisking at medium speed until you form soft peaks—this might take around 10 minutes or so. If you’re using aquafaba that isn’t chilled, might want to up the speed to medium-high. The goal here is to get that lovely, fluffy consistency that will envelop all the good stuff you're about to add.
Step 3: Create Sugar Syrup
- Now, let's move on to the sweet stuff. In a saucepan, combine 1 cup of granulated sugar and ⅓ cup water. Place it over medium-high heat and allow this mixture to come to a simmer without stirring. Be patient! Use a candy thermometer; you’re aiming for about 240°F (115°C) — this usually takes about 10 minutes.
Step 4: Combine Syrup and Aquafaba
- Once your syrup reaches that magical temperature, slowly drizzle it into the whipped aquafaba while whisking continuously. Keep whisking away for another 5 to 8 minutes. You're looking for that glossy, stiff peak texture, so don't skimp on the work. Oh, and don’t forget to add in that vanilla and almond extract while you're whisking!
Step 5: Prepare the Agar Mixture
- In another saucepan, mix ¼ cup of granulated sugar, ¾ cup water, and agar agar powder. Stir well and place it on medium-high heat. Bring this mix to a boil and whisk it constantly for about 2 to 3 minutes as it simmers. This step is important for activating the agar so that it can do its job properly.
Step 6: Combine Agar and Aquafaba
- After cooking the agar mix, slowly pour it into the whipped aquafaba while whisking constantly. The agar should blend seamlessly into the fluff; this shouldn’t take more than a minute. If your arm gets tired, partner up and take turns whisking!
Step 7: Transfer and Set
- Now, using a spatula, transfer the marshmallow mixture into your prepared pan. Don’t worry about getting every last bit out; aim for about 90% to keep it elegant and smooth. If you’re having trouble spreading it evenly, dampen your hands or spatula slightly to help. Once it’s in the pan, loosely cover it with a towel. Let the marshmallow set at room temperature for about 4 to 6 hours, or until firm.
Step 8: Cut and Dust
- When your marshmallow has set and is firm to the touch, it’s time for the fun part. Dust the top with the remaining sugar and cornstarch mixture. With a dinner knife, gently loosen the edges, then dust a sharp knife with your cornstarch-sugar mix to prevent sticking. Cut your marshmallows into desired shapes—36 square pieces is a good standard. If you like, you can roll each piece in the dusting mixture to coat all sides. Voilà, enjoy!
Notes
- Chill your aquafaba: Chilled aquafaba whips up better and faster.
- Use a candy thermometer: Precision matters when making sugar syrups.
- Experiment with flavors: Try different extracts like coconut or lemon for a twist.
- Watch the temperatures: If the syrup cools too much before it reaches the aquafaba, you might lose that fluffiness!
- Cut with a sharp knife: Dust it in cornstarch and sugar to make cutting easier and reduce stickiness.
Nutrition
Serving: 36gCalories: 50kcalCarbohydrates: 11gProtein: 0.01gFat: 0.001gSodium: 3mgPotassium: 14mgSugar: 9g
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