WATCH: How to make vegan marshmallow eggs

18 servings Prep: 20 mins, Cooking: 20 mins, Chill/rest/proof: 1 hr
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Vegan marshmallows made with agar agar and tinned chickpea water, coated in dark chocolate - perfect for Easter celebrations or plant-based diets!

By Bianca Jones April 04 2022
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Ingredients (9)

1/2 cup chickpea liquid — reserved from straining tinned chickpeas
1/4 tsp cream of tartar
4 tsp agar agar
1 cup water
1 1/4 cup glucose syrup
1 1/2 cup sugar
1 tbsp vanilla extract
1/4 tsp salt
300 g dark vegan chocolate — melted
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Prepare the flour mould by filling a Tupperware or deep dish with flour. Use an egg to make indents in the flour. Set aside.
For the marshmallows, beat the chickpea water (aquafaba) and cream of tartar until stiff peaks form. Set aside.

Place a medium-sized heavy-bottomed pot over medium heat. Add agar agar and water and whisk together until the mixture begins to boil. Allow to boil until it begins to thicken – about 3 minutes.

Whisk in glucose syrup and then sugar. Keep whisking until it’s all dissolved. Set whisk aside and let mixture come to a boil. Do not stir again. Bring to 115°C, using a thermometer to monitor the temperature.
Remove from heat and gradually drizzle the hot syrup into the stiff chickpea mixture while whisking on low. Gradually increase the speed, and beat in the vanilla extract and salt. Whisk on high for 5–8 minutes until the mixture is thick.
Add a large spoonful of marshmallow mixture to each egg indent in the flour mould. Don’t worry if they are messy – you can use scissors to trim and shape once they have set. Dust off any excess flour with a pastry brush.
Coat in melted vegan-friendly dark chocolate and allow to set in the fridge or freezer.
  • The flour can be used again – be sure not to discard to avoid unnecessary food waste.
  • You can use a mixture of cocoa, maple syrup and coconut oil instead of vegan-friendly chocolate.



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