My mind is still blown out from discovering how to make vegan macarons.
As you may know, the secret to making an amazing, almost-authentic meringue is chickpea liquid, from the can. I wanted to replicate a marshmallow cream that can be used for frosting cupcakes, filling cupcakes and whoopie pies, and eating straight from the spoon.
My friend Rachel over at Luminous & Grounded uses marshmallow root to make her own marshmallows. I've tried working on vegan marshmallows, but it's still a work in progress. I'll let you know when I break into it! Marshmallow root can be found at most spice shops, specialty grocery stores, and on Amazon here. Marshmallow root tea should also do the trick in this recipe if you have trouble finding the actual root.
This marshmallow fluff is so amazing - you can top lemon "meringue" pies with it and it will toast! These cupcakes - to be featured soon - have toasted meringue tops!
Homemade Marshmallow Fluff - Made Vegan
1 T. marshmallow root
liquid from one 15 oz can of chickpeas; chickpeas saved for another use
1/2 c. pure maple syrup
2 tsp. vanilla-infused bourbon (learn more about infusing your own liquors!)
In a small saucepan, bring your chickpea liquid and marshmallow root to a boil. When it boils, lower the heat slightly and allow it to simmer/reduce for 10 solid minutes - set a timer! This boiling liquid will smell weird, FYI. You want it to reduce to about 1/3 cup.
Strain the marshmallow root out of the liquid.
Return the liquid to the saucepan and add the maple syrup and 1 teaspoon vanilla. Bring this mixture to a boil and, once it's there, lower the heat to a simmer. Continue to cook the mixture for 8 minutes.
Once it's ready, pour the cooked liquid into the stand mixer bowl. Whisk the mixture on high for 10 solid minutes - set a timer! Before your eyes, you will see the mixture turn white and whip into a light, fluffy cloud of goodness. Add the remaining teaspoon of vanilla bourbon while it's mixing.
Boom! There you have it folks. You have a delicious marshmallow fluff to add to your favorite recipes. Consider adding a teaspoon of beet powder for color or cocoa powder for chocolate marshmallow cream!