Healthy Homemade Marshmallows (vegetarian and sugar free!)
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Healthy Homemade Marshmallows (vegetarian and sugar free!) calories by ingredient
Introduction
Only 10 calories per sugar free marshmallow, and no gelatin required! Makes GREAT marshmallow fluff ;) Only 10 calories per sugar free marshmallow, and no gelatin required! Makes GREAT marshmallow fluff ;)Number of Servings: 16
Ingredients
-
1/2 + 1/3 cup truvia (or stevia, or splenda)
1/2 cup water
2 tsp agar agar powder (or 2 tbsp flakes)
6 tbsp liquid egg whites (or 2 large egg whites)
pinch of cream of tartar
3 tbsp vegan egg replacer, i.e. Ener-G
Directions
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
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