Stable Vegan Meringues & Fluffy Marshmallows

Part 1: Stable Vegan Aquafaba Meringues

Ingredients

• Aquafaba (Liquid from canned chickpeas, chilled): 120ml (approx. ½ cup)
• Xanthan Gum: ¼ tsp (acts as the essential protein binder to lock air bubbles in place and prevent weeping)
• Cream of Tartar: ½ tsp
• Caster Sugar: 200g (superfine)
• Vanilla Extract: 1 tsp

Instructions

1. Preheat your oven to 100°C (210°F) and line a large baking sheet with parchment paper.
2. In a spotless, grease-free glass or metal bowl, use an electric stand mixer or hand mixer to whip the chilled aquafaba and cream of tartar on medium-high speed until soft, foamy peaks form (about 3–4 minutes).
3. Sprinkle in the Xanthan Gum while whipping continuously. This creates a resilient matrix that prevents the foam from deflating.
4. Gradually add the caster sugar one tablespoon at a time while beating constantly. Continue whipping until stiff, glossy, stiff peaks form that hold their shape completely. Beat in the vanilla extract at the very end.
5. Pipe or spoon dollops onto the lined baking sheet and bake for 2 hours. Turn off the oven and let them cool entirely inside with the door closed.

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Part 2: Pillowy Vegan Marshmallows

Ingredients

• Aquafaba: 150ml
• Xanthan Gum: ½ tsp (provides elastic bounce and structural body)
• Agar-Agar Powder: 15g (approx. 2 tbsp)
• Water (for agar slurry): 150ml
• Caster Sugar: 300g
• Light Corn Syrup or Glucose Syrup: 75ml
• Vanilla Extract: 1.5 tsp
• Icing Sugar & Cornflour (for dusting): Equal parts mixed

Instructions

1. Lightly oil an 8x8 inch baking pan and dust it generously with the icing sugar and cornflour mixture.
2. In a small saucepan, whisk the agar-agar powder into 150ml of water and bring to a boil, stirring constantly for 3–4 minutes until fully dissolved and slightly thickened. Remove from heat and let cool slightly.
3. In your stand mixer bowl, whip the aquafaba and Xanthan Gum until stiff peaks form.
4. In a separate heavy-bottomed pan, combine the caster sugar, corn syrup, and 60ml water. Heat to 115°C (240°F) on a candy thermometer.
5. While the mixer is running on medium speed, slowly stream the hot sugar syrup and the warm agar mixture into the whipped aquafaba. Add the vanilla extract.
6. Whip on high speed for 8–10 minutes until the mixture triples in volume, turns bright white, and becomes thick and fluffy.
7. Pour quickly into your prepared pan, smooth the top, and dust with more icing sugar mix. Let set at room temperature for at least 4 hours before slicing with an oiled knife.