Vegan Marshmallow Clouds

Ingredients

FOR THE MARSHMALLOW BASE

FOR DUSTING

Steps

1. Step 1

   Combine fl oz aquafaba in a large mixing bowl. Using an electric mixer, whip the aquafaba on high speed until stiff peaks form, about 8-10 minutes. Set aside while you prepare the syrup.

   • 3 fl ozesaquafaba (chickpea brine)

2. Step 2

   In a small saucepan, combine granulated sugar, light corn syrup, water, and agar agar powder. Stir to combine and bring to a boil over medium heat. Reduce heat and simmer gently, stirring occasionally, until the mixture reaches 240°F (soft-ball stage) on a candy thermometer, about 7-8 minutes.

   • 1 cupgranulated sugar
   • ½ cuplight corn syrup
   • ¼ cupwater (for syrup)
   • 2 tspagar agar powder

3. Step 3

   Slowly and carefully pour the hot syrup in a thin stream into the whipped aquafaba while continuing to beat on high speed. Add vanilla extract. Continue whipping until the mixture is thick, glossy, and holds its shape, about 5-7 minutes.

   • 3 fl ozesaquafaba (chickpea brine)
   • 1 tspvanilla extract

4. Step 4

   Prepare a 9x9-inch square pan by lightly oiling it and dusting with a mixture of powdered sugar and cornstarch. Pour the marshmallow mixture into the pan and smooth the top with a spatula. Dust the top with more of the powdered sugar and cornstarch mixture.

   • ½ cuppowdered sugar (for dusting)
   • ½ cupcornstarch (for dusting)
   • 1 cupgranulated sugar

5. Step 5

   Allow the marshmallows to set at room temperature for at least 4 hours or overnight until firm. Once set, use a sharp knife dusted with the sugar-cornstarch mix to cut into 1-inch squares. Toss the cut marshmallows in the dusting mixture to prevent sticking.

   • 1 cupgranulated sugar
   • ½ cupcornstarch (for dusting)