Vegan Bunny Elle

These three-ingredient vegan marshmallows taste literally like apple-flavored clouds! Made without gelatin or any added sugar.

Fluffy like clouds and lighter than air, these apple marshmallows are truly a little bit of plant magic! The texture is so fun to eat (or play with!), and the flavor is so refreshing and naturally sweet from apples.

Standard marshmallows are made with gelatin, which is extracted from animal bones and skin. When making pudding, jelly, or mousse, we can replace gelatin very easily with agar agar, an algae extract, or grass jelly powder, which is from a plant called Chinese mesona.

But the substitute for gelatin in marshmallows is a little bit trickier since we not only need a gelling agent, but also something that can expand significantly in volume to achieve that fluffy, airy texture. And aquafaba, aka chickpea water, is the perfect ingredient for the job. Its high protein content provides structure and expands just like egg white when whipped. The structural expansion from chickpea water plus the gelling effect from agar agar, equals the dreamiest fluffy vegan marshmallows!

Vegan Apple Marshmallows

These three-ingredients apple marshmallows are fluffy like clouds and lighter than air, made without gelatin or added sugar!

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Ingredients Equipment Method Video

Ingredients

  

• 500 g granny smith apple peeled and chopped
• 4 tablespoon agar agar powder
• 200 ml aquafaba chilled
• 200 ml water divided

Equipment

• Stand mixer, blender, 9×9 inch pan or similar size container

Method

 

1. Line your pan or mold with parchment paper, set it aside
2. Make sure your aquafaba is chilled in the fridge;
3. Add the chopped apple and 100 ml water to a pot, bring to a boil then lower the heat to keep it simmering for 20-30 minutes until the apples are soft;
4. Transfer the apple mixture to a high speed blender, or use a stick blender, blend until very smooth, pour it back into the pot if using a stand blender;
5. In a separate bowl, mix together the agar agar powder and 100 ml water, stir and create a smooth paste;
6. Add the agar agar mixture into the apple sauce, stir vigorously to mix in evenly, continue to cook and bring to a boil, and let it simmer for 10 minutes, make sure to stir frequently to prevent agar agar setting to the bottom;
7. Meanwhile, add the chilled aquafaba to your stand mixer, use the ballon attachment, whip at medium speed until the liquid foams then increase to high speed and whip until you achieve white, stiff peaks, the time varies depending on your mixer, it usually takes me 8 minutes;
8. When the agar agar apple mixture is ready, slowly pour it into the aquafaba with the mixer on, continue to whisk for another 5 minutes until glossy stiff peaks form;
9. Quickly pour into the lined pan, smooth off the top;
10. Cover with plastic wrap (I use a non-plastic compostable cling wrap made from plant biopolymers) and let it set in the fridge for 6 hours or overnight;
11. Slice and serve, enjoy!

Video