Berry and Taro Flavored Vegan Marshmallows
Ingredients
- 140g reduced aquafaba refrigerated overnight
- 1g cream of tartar
- 1g xanthan gum
- 1/4 tsp pink salt
- 100g caster sugar
- 50g mix berry juice (blackberry & blueberry)
- 50g corn syrup
- 40g water
- 2 tsp agar agar powder
- taro yam powder for the colour
Dusting mixture
- 20g cornstarch
- 20g powdered sugar
Preparation
Line a 6x6 inch pan with parchment paper and lightly oil or cooking spray. Set aside.
In a stand mixer, add chilled aquafaba, cream of tartar, xanthan gum and salt. Whisking on medium while cooking the sugar syrup.
Add 40g water and agar agar powder in a saucepan, cook until agar and sugar dissolved.
Add in 50g berry juice, corn syrup and sugar in a saucepan, heat until it reaches 120°C.
Once the syrup has reached temperature, pour sugar syrup, agar water mixture and taro yam powder into the aquafaba meringue while continuing to whisk on high speed until fluffy and has enough body to hold when piped.
Transfer marshmallow into the prepared pan. Spread the marshmallow into the corners and then level out the top.
Sieve the icing sugar and cornstarch mixture over the top of the marshmallow to coat.
Refrigerate for 12 hours or overnight to set.
