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. If you can’t locate the real marshmallow core, marshmallow root tea should suffice in this recipe.
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
Course: Uncategorized4
servings30
minutes40
minutes300
kcalIngredients
1 T. marshmallow root
1 can of chickpea liquid, beans saved for another use
1/2 c. pure maple syrup
2 tsp. vanilla-infused bourbon (learn more about infusing your own liquors!)
Directions
- 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.
- Add the maple syrup and 1 teaspoon vanilla to the liquid in the saucepan. Get this mixture to a boil, then reduce to a low heat and keep it there. Cook the mixture for another 8 minutes.
- Pour the cooked sauce into the stand mixer container when it’s finished. Set a timer for 10 minutes and whisk the mixture on high. The mixture would become white and whip into a light, fluffy cloud of goodness right before your eyes. When it’s mixing, add the remaining teaspoon of vanilla bourbon.
- 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!
Enjoy 🙂
Cheers!
-Aileen
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