Vegan Food & Living - October 2017

1 Set out all measured ingredients on your

counter with a large mixing bowl and two

smallish saucepans.

2 Line a square cake tin with baking paper and

dust with cornflour.

3 Put the agar agar and water in one of the

saucepans and set aside.

4 Place the aquafaba, guar gum and lemon juice

in the mixing bowl and, using a hand mixer, beat

for around 2½ minutes until fluffy.

5 Add the sugar and continue to beat until glossy

and full.

6 Put the maple syrup and vanilla in a pan and

bring to the boil. Using a sugar thermometer,

bring the mixture to around 115-120°C. Watch

carefully. Remove from the heat when the

temperature is reached.

7 Turn the hand beater on again and carefully

and slowly, pour the maple syrup into the

aquafaba mixture until combined and fluffy.

8 Put the agar agar and water over the stove

top and bring to the boil. As soon as you see

a bubble appear, lift the pan higher above the

heat and swirl. Continue to swirl for around

15-20 seconds. The mixture will thicken, but will

not set.

9 Still swirling, take the pot to the mixing bowl.

Start the hand mixer again and, while mixing,

pour in the agar agar mixture. Add a pinch of

salt and continue to mix until your mixing bowl

is cool. This will take around 5 minutes.

10 Pour the marshmallow into the prepared cake

tin and quickly smooth it out with a lightly

greased spoon.

11 Loosely cover the pan with baking paper and

allow the mixture to set for around 2 hours.

I left mine overnight but it will set earlier.

12 When set, using a knife lightly dusted with

cornflour, cut the marshmallow into squares.

13 Either dust the squares with more cornflour

or toast some desiccated coconut and roll the

marshmallows through.

Maple marshmallow

Recipe and photography by Amanda Logan (mygoodnesskitchen.com)

Serves 4 | Prep 20 mins plus setting | Cook 5 mins | Calories 301 (per serving)

310ml (11fl oz) maple syrup

125ml (4½fl oz) water

125ml (4½fl oz) aquafaba

2 tsp agar agar powder

½ tsp guar gum or xanthan gum

½ tsp lemon juice

a small pinch of sea salt

½ tsp vanilla extract

1 tbsp raw caster sugar

cornfl our, for dusting

toasted coconut, to serve

VEGAN FOOD & LIVING OCTOBER 17

Total fat Saturates Salt Sugar Protein

0.2g 0.1g 0.05g 65.5g 0g

VFL17.Aquafaba.indd 17 06/09/2017 11: