Fluffy Sugar Free Marshmallows

I spent an Easter during my backpacking days with a group of friends in a small cabin in Wales where many dodgy farts were shared and my friend from a Catholic upbringing patiently tried to educate me on the religious events of the weekend. Needless to say I was an abysmal failure when it came to the the end of lesson quiz. However I did excel in the chocolate eating part of the weekend, somehow the idea of a freaky oversized rabbit delivery confectionary eggs is far more plausible and the kind of celebration I can totally get behind.

This year I got it into my head that I wanted to make some sugar free rocky road, which course required sugar free marshmallows. Having never made marshies before I was both clueless and dubious, but it turns out they’re pretty fucking easy, and also nearly idiot proof.

Un-fucking-believably I also tried making them with aquafabba which is the rather fabulous sounding name given to the totally unfabulous sludgey brine from a can of chick peas. Until recently I wasn’t aware that gross looking sludge had a name, let alone an actual useful purpose but bugger me, it actually works.

I have no idea how or why this discovery was made, what strange course of events possessed someone to open a can of fart peas and think ‘yeah, I reckon I’ll whip that unappealing looking juice up and use it as an egg white substitute’. I can only assume they were tripping off their face, but amazingly it actually works and does not taste like farts as expected, much like egg whites it doesn’t really have any taste at all but is just a useful vehicle for making light and fluffy stuff.

 

I haven’t tried using liquid sweetener like honey, maple or rice malt syrup but there’s plenty of marshmallow recipes out there on the interwebs that use it, so it might be worth a spin if you’d prefer a different sweetener.

Likewise I haven’t given it a run with agar agar or xanthan gum as a setting agent to make these vegetarian or vegan if you’re using the aquafabba. Again, I’ve seen other recipes that seem to use it successfully so if you give either option a go I’d love to hear how it works out. I’ll post an update if I get around to testing it but right now there’s only so many marshmallows a girl can face at one time!

 

Get this stuff

3 large egg whites or 1 can’s worth of aquafabba which will be about 1 C if you’re opting for egg free or just want to see the chick pea slime magic for yourself

1 tsp cream of tartar or apple cider vinegar to stabilise the egg whites

1/2 cup powdered Erythritol based stevia such as Natvia or Stevia Organic both available at the supermarket.

If you are using a pure stevia powder check the packaging for the 1/2 C equivalent which will be a teensy bees dick amount as it’s uber sweet and will taste horrendous if you OD on it. 

1 tsp vanilla extract

a pinch of pink salt

4 tbsp gelatin

1 C water

1-2 TBL finely sifted coconut flour to coat the outsides of the marshmallows – optional

 

Do this with it

Line your tray or dish with baking paper first and sprinkle with sifted coconut flour. My mixture filled two approx 20 cm square dishes.

Place the gelatin in a pot and pour over the water. I’ve found the best way to dissolve gelatine powder is to soak it in cold water for a short time and then gently warm the water until the gelatine has melted but refer to the directions on your packaging as some differ how they should be treated. The end result you need is cup of warm, thoroughly  dissolved gelatin goo with no lumps.

Using an electric mixer, start beating the egg whites or aquafabba then slowly add the cream of tartar, powdered stevia, vanilla and salt. Keep beating the shit out of it until you have firm fluffy peaks which will take anywhere between 2-5 minutes depending on the grunt of your beater.

If you want to make coloured marshmallows add a few drops of colouring in now.

Once you have a bowl of stiffies reduce the speed to medium and very slowly pour a steady stream of the gelatin liquid into the egg whites. Once it’s all in flick the mixer to high and continue beating for a few minutes until it becomes thick and creamy.

Quickly transfer to your prepared tray or tins, spread evenly and smooth the surface with a spoon and sprinkle with more coconut flour if you’re using it or grease your hands with some coconut oil and press into the tin.

I found out that hard way that once you’ve mixed the gelatine in you need to be speedy  as the marshies don’t muck around when they start setting, especially if you’re using aquafabba so if you don’t hustle you’ll have a bowl full of bouncy cloud before you know it.  Those were some extra fluffy marshies – a bit like me after Christmas feasting.

Whack it in the fridge to set for a few hours until set the lift it out of the tin, remove the paper and cut into cute little fluffy cloud squares.

Now you’re all set to make rocky road or if you’re too lazy for that shit just dip them in melted chocolate and shove ’em straight in your mouth.

 

Marshmallow

 

 

 

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