MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vegan Marshmallows
Categories: Candy
     Yield: 36 Marshmallows

   1/2 c  Powdered sugar (60 g)
   1/2 c  Corn starch (60 g)
   3/4 c  Aquafaba (175 ml)
   1/2 ts Xanthan or guar gum
   1/4 ts Cream of tartar
   1/2 c  Water (250 ml)
     2 c  Sugar (400 g)
   1/4 c  Light corn syrup (60 ml)
     2 ts Agar agar powder (not
          -flakes)
     1 tb Liquor (see headnote) -OR-
     2 ts Vanilla extract; up to 3 ts

 For the aquafaba, you want to use the liquid from canned or jarred
 chickpeas. I used Chartreuse elixir in mine, but you can use regular
 green Chartreuse, rum, brandy, or another favorite libation, or use
 vanilla extract. Amanda's original recipe called for 1 tb, but I
 found 2 ts of vanilla was fine to use. Taste, and add the additional
 vanilla if you'd like.

 Mix together the powdered sugar and corn starch in a medium-sized
 mixing bowl. Spray an 8" (20 cm) square cake pan with nonstick spray,
 or drizzle a little neutral-tasting oil in the pan and spread it
 around with a paper towel. Cut a rectangular piece of parchment paper
 so it covers the bottom and up and over two sides facing each other
 in the cake pan, with enough parchment to leave an overhang of paper,
 which will help remove the marshmallow later. Sift some of the
 powdered sugar and corn starch mixture into the cake pan so it's in
 an even layer on the bottom. Tilt the pan a bit and sift some of the
 mixture over the sides.

 (If you don't have an 8" pan, you can use a similar-sized cake or
 baking pan, or just line a small sheet pan with parchment paper and
 sift an even layer of the sugar and corn starch mix over it, roughly
 8" (20 cm) round or square.)

 In a stand mixer fitted with the whip attachment, start whipping the
 aquafaba, Xanthan gum, and cream of tartar on high speed until very
 light and fluffy, until it forms stiff peaks, about 10 minutes.
 (Don't worry about overwhipping it. Unlike egg whites, you can't
 overwhip aquafaba.)

 Pour the water into a medium saucepan (at least 4 qt / 4 L) with high
 sides. Add the sugar and stir until combined, then add the corn syrup
 and agar agar. (If using a clip-on candy thermometer, clip it to the
 side of the pot now.) Heat the mixture over high heat and cook,
 stirring only if the ingredients start clumping together or it
 threatens to boil over, until it reads 250°F (120°C) on an
 instant-read thermometer or the clip-on thermometer.

 With the mixer running on medium-high speed, in a steady stream,
 gradually pour the hot syrup into the aquafaba, pouring the syrup
 between the side of the bowl and the whip; if you pour it directly on
 the whip, or on the side of the bowl itself, the syrup will stick to
 them and not get into the meringue.

 Once you've added all the syrup, increase the mixer speed to high and
 whip for 5 minutes until the meringue is stiff and shiny, and the
 outside of the mixing bowl no longer feels warm to the touch. Add the
 liquor or the vanilla and whip the meringue a little more to
 incorporate it.

 Scrape the marshmallow mixture into the prepared pan and use a
 spatula to even it out. Sift another layer of the powdered sugar
 mixture over the top and refrigerate, uncovered, for 20 to 30 minutes.

 Run a sharp knife dipped in hot water (shaking off any excess) to
 loosen the two sides of the marshmallow mixture from the sides of the
 pan. Using the overhanging paper as handles, lift out the marshmallow
 mixture and set it on a cutting board. With the help of the knife,
 again dipped in hot water, separate the parchment paper from the
 sides of the marshmallow, flip the marshmallow square over, and peel
 away the parchment paper. Use the knife to cut the marshmallows into
 squares.

 Working in batches, toss a few of the marshmallows in the powdered
 sugar mixture and shake them a few times in a mesh strainer to remove
 excess powdered sugar. After you've coated each batch, set the
 marshmallows on a wire rack or a baking sheet dusted with some of the
 powdered sugar mixture and leave overnight, uncovered, to dry.

 Storage: The marshmallows will keep in an airtight container up to a
 week, at room temperature.

 Recipe by Amanda Bankert

 Recipe FROM: <https://davidlebovitz.substack.com/p/vegan-marshmallows>

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