How To Make Homemade Vegan Marshmallows – Agar & Aquafaba Recipe

How To Make Homemade Vegan Marshmallows Recipe With Agar & Aquafaba – Roasted on the fire during a summer evening, on hot chocolate after a long rainy day, or as an indispensable topping in most deserts, marshmallows marked the childhood of most Americans territories. Unfortunately, the majority are not vegans, because they contain gelatin (from the skin/cartilage of animals).


How To Make Homemade Vegan Marshmallows  With Agar And Aquafaba Recipe

My son loves chickpeas and today, instead of getting aquafaba water from the jar to make some crunchies, I decided to try a marshmallow recipe from the book “Homemade Vegan Candy” by Sandrine Costantino. As commercial marshmallows contain gelatin (pork or beef).

It is quite simple to prepare but it takes patience because the drying process can last up to 2 days!


  • 90 gr of aquafaba
  • 90 gr of water
  • 6 gr of agar agar
  • 120 ml maple syrup
  • 200 gr of white sugar
  • 1 pinch of vanilla powder
  • 50 gr icing sugar
  • An oil spray to grease the mold


1. In a small saucepan, pour the water and agar. Leave aside without heating.

2. In a salad bowl, whisk the aquafaba into a firm snowy peak consistency.

3. In a saucepan, place the maple syrup and sugar and heat to obtain a liquid caramel. Don’t wait for it to change in color.

4. Add the liquid caramel to the aquafaba and mix it with the electric mixer.

5. Heat the pan with water in it until boiling point, stirring continually to break up the lumps and stir into the bowl and mix.

6. Pour the mixture into oiled cake molds or a small container oiled and spread with parchment paper.

7. Leave to cool for 1 hour before removing from the mold and cutting into squares.

8. Leave to air dry for 24 hours.

9. Roll in icing sugar and leave to dry once again for 24 hours in the open air.

Bon Appetit!

How To Make Vegan Marshmallows At Home

These small marshmallows or also called “chamallows” have been a hit at home. They are super soft and tender in the mouth, a real delight.

For this recipe, there is no egg, the air incorporated by the whisk and the sugar plus the vegan gelatin substitute will have an effect.


for about 20 large marshmallows

  • 6 gr of vegan gelatin substitutes (it will not work with Agar)
  • 225 gr of sugar
  • 150 ml of water
  • Liquid Vanilla, a big tbsp

I made this recipe with my kitchen scale from my partner Uten, you need a super precise scale.


  1. In a container of cold water soak your vegan gelatin substitute sheets for a few minutes so that they soften
  2. In your other bowl, fitted with your double rotation whisk, add the sugar and water (150 ml) and start speed 1 at 120 ° for 10 min
  3. Add your well-wrung vegan gelatin sheets and the vanilla and whisk again at speed 9 for 10 min
  4. Line a small dish with lightly oiled cling film and pour your marshmallow in it, let it sit for at least 2 hours. (I used a Pyrex dish perfect for size and transparency)
  5. Prepare a mixture of half icing sugar, half cornstarch (about 4 tbsp each) on a plate, you will roll your marshmallows inside to prevent them from sticking together
  6. Unmold your marshmallow and cut to dices with a knife blade that you have previously passed under hot water in order to have a perfect cut
  7. Roll each marshmallow in your icing sugar/cornstarch mixture

Serve it’s ready

At The End

There is, however, an even more delicious vegan alternative. Indeed, for several years, the company Dandies has been producing succulent vegan marshmallows without gluten or GMOs.

Ingredients: tapioca syrup, cane sugar, tapioca starch, carrageenan water, soy protein, natural vanilla flavor.