Healthy Homemade Marshmallows (vegetarian and sugar free!)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/2 + 1/3 cup truvia (or stevia, or splenda)1/2 cup water2 tsp agar agar powder (or 2 tbsp flakes)6 tbsp liquid egg whites (or 2 large egg whites)pinch of cream of tartar3 tbsp vegan egg replacer, i.e. Ener-G
1. In a saucepan over medium heat, combine truvia, water and agar and stir well to dissolve. Stir constantly while bringing to a boil.
2. Turn down heat to low and let simmer for 7 minutes, stirring occasionally, until mixture is thick and syrup-like. Remove from heat.
3. Meanwhile, in a large bowl with an electric hand mixer, beat egg whites and tartar at medium-high speed until fluffy and holding stiff peaks, about 5 minutes.
4. Fold in 1 tbsp egg replacer.
5. Carefully, in 3 additions, pour warm syrup into egg mixture, combining well between each addition; add additional 2 tbsp egg replacer.
6. Beat mixture at medium speed until glossy and stiff, about 2 more minutes.
7. Spread mixture into a nonstick 8in pan and place in freezer for at least 30 minutes (or up to overnight). Now can be used as marshmallow fluff!
**after frozen, thaw and store in the fridge. You can transfer containers as well.
ALSO: to toast the marshmallows, bake cake pan at 350F for about 10 minutes or until slightly puffed, a little brown, but not hard.
Serving Size: makes about 1 cup, 16 servings, 1 tbsp each
2. Turn down heat to low and let simmer for 7 minutes, stirring occasionally, until mixture is thick and syrup-like. Remove from heat.
3. Meanwhile, in a large bowl with an electric hand mixer, beat egg whites and tartar at medium-high speed until fluffy and holding stiff peaks, about 5 minutes.
4. Fold in 1 tbsp egg replacer.
5. Carefully, in 3 additions, pour warm syrup into egg mixture, combining well between each addition; add additional 2 tbsp egg replacer.
6. Beat mixture at medium speed until glossy and stiff, about 2 more minutes.
7. Spread mixture into a nonstick 8in pan and place in freezer for at least 30 minutes (or up to overnight). Now can be used as marshmallow fluff!
**after frozen, thaw and store in the fridge. You can transfer containers as well.
ALSO: to toast the marshmallows, bake cake pan at 350F for about 10 minutes or until slightly puffed, a little brown, but not hard.
Serving Size: makes about 1 cup, 16 servings, 1 tbsp each
Nutritional Info Amount Per Serving
- Calories: 9.8
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 11.7 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.0 g
- Protein: 0.6 g
Member Reviews