Two biscuits loaded with vegan marshmallows and wrapped in chocolate - what could be better?
So I decided to make them vegan and gluten-free so that anyone who, like me, has been craving them for a long time might enjoy them again.
Marshmallows have always been a popular fluffy delicacy, but how much d o you know about them?
Let's take a deeper look at that iconic treat's history together!
Herbal Properties of the Vegan Marshmallow Plant
The Marsh-Mallow plant was harvested from salt marshes and on banks near large bodies of water. According to the book Viable Herbal Solutions:
"Nineteenth century doctors extracted juice from the marsh mallow plant's roots and cooked it with egg whites and sugar, then whipped the mixture into a foamy meringue that later hardened, creating a medicinal candy used to soothe children's sore throats. Eventually, advanced manufacturing processes and improved texturing agents eliminated the need for the gooey root juice altogether. Unfortunately, that eliminated the confection's healing properties as a cough suppressant, immune system booster and wound healer."
Making Marshmallow Candy
Until the mid-nineteenth century, marshmallow candy was manufactured from the sap of the Marsh-Mallow plant. In current recipes, gelatin has replaced sap. Marshmallows today are made from corn syrup or sugar, gelatin, gum arabic, and flavoring.
The confectionery producers sought to develop a new, speedier method of producing marshmallows. As a result, in the late 1800s, the "starch mogul" system was devised. Instead of creating marshmallows by hand, the new technology allowed candy producers to make marshmallows in molds composed of modified cornstarch, similar to how jelly beans, gummies, and candy corn are currently created. Around the same period, gelatin replaced mallow root, allowing marshmallows to retain their "stable" structure.
Alex Doumak, a marshmallow producer, began experimenting with them in 1948.*source
Find the recipe below!
Prep: 1h 30 min
Cook time: 50 min
Servings: 6-8 biscuits
Calories per serving: 394 kcal
Find the recipe & nutrition facts below :
140 gr rice flour
40 gr cornflour
30 gr tapioca starch
1 tsp baking powder
80 gr coconut oil (melted)
80 gr peanut butter (or from other nuts)
200 gr coconut milk (from a can)
100 ml maple syrup (or any other liquid sweetener)
100 ml aquafaba
1 tsp xanthan gum
1 tsp vinegar
60 ml coconut milk (from a can)
1/2 tsp agar powder
1 cup chocolate (melted)
Step 1: Preheat the oven to 160C
Step 2: Mix all the dry ingredients for the cookies and mix well (the dough is thick but liquid). Take a silicone mold of your choice and place a small amount of dough to cover only the bottom of the mold (I use a round biscuit mold to replicate the original biscuit). Bake for around 25-30 minutes.
Step 3: In a small saucepan, place the coconut milk with the agar powder and bring to a boil to activate the agar.
Step 4: Meanwhile, beat the aquafaba with the sugar on medium speed with an electric mixer until soft peaks are formed, add vinegar, and xanthan and beat for another 1 minute, without stopping the mixer, and slowly add the coconut milk with agar. (important thing here is to make it really gradual)
Step 5: Leave to set in the freezer for about 30 minutes.
Step 6: In a pastry bag or with a spoon, place the marshmallow on the biscuit and carefully place the second biscuit on top. Leave to set in the freezer for at least an hour.
Step 7: Cover in melted chocolate.