Easy Vegan Marshmallow Fluff
Just 4 ingredients make this easy vegan marshmallow fluff that tastes just like marshmallows and can even be toasted for the perfect s'more! Adapted from my Vegan Meringue Cookies recipe.
Just 4 ingredients make this easy vegan marshmallow fluff that tastes just like marshmallows and can even be toasted for the perfect s'more! Adapted from my Vegan Meringue Cookies recipe.
- Carbohydrate 50.6555700425971 g
- Cholesterol 0 mg
- Fat 0.00126 g
- Fiber 0 g
- Protein 0.00126 g
- Saturated Fat 0.00021 g
- Serving Size 1 1 Serving (53g)
- Sodium 0.189 mg
- Sugar 50.6555700425971 g
- Trans Fat 0.000756 g
- Calories 201 calories
Step-by-step
- Add the aquafaba, vanilla, and cream of tartar to a large bowl or the bowl of a mixer.
- Use the mixer or a hand mixer to beat the liquid for about 1 minute until it starts to get fluffy.
- Very slowly sprinkle in the sugar a spoonful at a time while the mixer is on.
- Continue to beat for about 10 minutes until a stiff peak is formed.
- When you lift the beater the fluff should look glossy and hold a stiff peak, even if you jiggle the bowl the peak should stay as is.
- It may take more or less time depending on your mixer and brand of aquafaba.
Transforming leftover legume liquid into a stable confection relies entirely on proteins and starches acting as natural emulsifiers and foaming agents. Aquafaba shares a remarkably similar protein-to-water ratio with egg whites, meaning mechanical agitation forces air cells to trap water while denatured proteins unfold to coat and stabilize those bubbles. This unexpected kitchen hack gained widespread popularity in vegan baking communities during the mid-2010s, radically expanding options for plant-based pastry applications.
The Mechanical Whipping Process
Achieving structural integrity requires patience and precise mechanical energy input from an electric mixer running continuously for roughly ten minutes. Adding white sugar too quickly during this agitation phase will weigh down the fragile foam before the proteins form a dense network, so incorporating the sweetener one spoonful at a time is crucial for success. Cream of tartar introduces acid that lowers the pH, strengthening the protein bonds and preventing the whipped mass from collapsing back into liquid.
Visual Cues and Stabilization
Monitoring the physical transformation involves watching for distinct textural milestones rather than relying strictly on kitchen timers. When the beaters are lifted from the bowl, the resulting mixture must maintain a glossy surface and rigid stiff peaks that do not droop or melt even if the container is gently shaken. Proper aeration depends heavily on using unseasoned chickpea liquid containing minimal sodium and fat, because excess lipids will coat the proteins and entirely prevent air incorporation.
