This vegetarian marshmallow recipe uses Agar instead of gelatine.
I have always despised gelatine and how it wobbles. I can’t stand it, it’s almost a phobia.
This recipe does contain whisked egg whites, however I now know that Orgran brand makes an egg white replacement product which is perfect as an egg substitute. I have seen this product in specialty grocery stores and some supermarket aisles so these mallows could also be made for someone on a vegan diet.
I did try making a different mallow recipe first using a product called Vegeset – It’s made of Carageenan – a product extracted from red seaweeds. I think I made the recipe wrong because it didn’t turn out right which is why I can’t really review this product at present. Not the products fault, just me being crazy in the kitchen.
Made by infused lavender and gelatine free. A slightly floral taste which is delicate and delicious.
- 3 egg whites
- 250 g sugar
- 100 ml water
- 1 teaspoon agar-agar
- Icing sugar to dust
- 2 fresh lavender flowers
- In a bowl, dissolve your agar-agar into 100 ml of cold water. Sprinkle over the top of the water and then whisk together.
- In a small pot, boil the sugar, lavender flowers and agar-agar. Place over medium to high heat until the syrup is bubbling hot (approx. 8 minutes).
- Whisk the egg whites until firm.
- When the syrup is ready, carefully remove the lavender flowers and slowly pour it into the egg whites while whisking.
- Sprinkle icing sugar into a square dish covering the sides and base well (or line with baking paper).
- Pour the marshmallow mixture in the prepared dish and spread evenly. Store somewhere where its able to dry for at least 10 hours.
- The next day, use a knife to separate the marshmallow from the sides of the dish and flip over. Cut the marshmallows into pieces and roll them into icing sugar. Store in an airtight container.
- We ate them pretty much straight away, so I have no idea how I would store these…
I don’t believe these would be suitable for in hot chocolate.
Adapted from Bemiam
If you make these, let me know how you go! I’m determined to make more in Winter to roast on the fire and pop in a steamy mug of hot chocolate.