I nailed vegan marshmallows! (gluten free, too)
|I used scissors to cut some of the marshmallows into mini heart shapes|
|Next time I'll colour some pink, and maybe dust them with edible glitter...|
Now my next use for my No-Egg plus arrowroot discovery will be macaroons (or, more correctly, macarons); those colourful, Parisian, oh-so-fashionable confections that seem to be the new cupcakes these days. If I could only nail those too...
So here's my adapted meringue recipe, which makes quite a decent batch of marshmallows, depending on the size you make them, of course.
1/2 cup (250ml) Orgran No Egg
1 cup water
3/4 cup icing sugar (I used unrefined, and got off-white marshmallows)
- Mix the No-Egg with the water in a large mixing bowl.
- Mix on high speed for 5 minutes. (I used an electric whisk). I noticed the mixture becoming aerated and stiff, but not so stiff as to form peaks, like meringues would.
- Gradually add the icing sugar, 1 tablespoon at a time, and carry on mixing on high speed for another 5 minutes.
- Pour the mixture into a dampened silicone mould- maybe a layer in the bottom of a square or oblong cake mould.
- Cook in an oven preheated to 130C (125C if you have a fan oven.) Next time I might use the dehydrator rather than the oven. I didn't actually time how long it took, but it was probably around half an hour. Keep checking, and when you can peel it away from the bottom of the mould, it's done.
- Remove from oven, cool and take out of mould. You can now use scissors to cut the marshmallows into any shape you like.
- If you want, you can add vanilla essence and/ or food colouring just before you add the icing sugar.
- Store in an airtight container.