Vegan Scooter Pies, Not Vegan Moon Pies

A long time ago when the Earth was green, I tried to veganize one of my most favorite childhood snacks… The Scooter Pie. Oh but I was so much older then, I’m younger than that now, to quote my favorite Dylan song. And I really got a handle on making vegan marshmallows. In fact, this was the best batch I ever made. So good that I simultaneously made three special treats to utilize the marshies. Let’s look as I finally get the Scooter Pie right.

Marshmallow Layer

E Q U I P M E N T 
Stand-up mixer
Silicone molds about the same diameter as the biscuit cutter you’ll use or the cookie layer
Large piping bag (I didn’t use a tip)

I N G R E D I E N T S
3/4 cup plus 6 TB of water
3 teaspoons agar powder (not agar flakes)
1 and 1/2 cup sugar
1/2 cup corn syrup (only cheap stuff works; I used Karo light corn syrup)
3/4 cup aquafaba (from one can of chickpeas)
3/4 teaspoon xanthan gum
3/4 teaspoon lemon juice
2 and 1/4 teaspoon vanilla extract
food coloring

To line the molds:
Coconut oil non-stick spray (with “No Propellants” if you can find it; I used Pompeian brand.)
Cornstarch

1.) Plug the stand-up mixer in and put on the whisk attachment. Make sure there is no debris in the heat-save bowl. You want smooth marshies.

2.) Put two small saucepans on the stovetop. Affix one of the saucepans with a candy thermometer. There will only be a small amount of liquid in this saucepan, so a pan with too large a base will have you fiddling with the candy thermometer to ensure the red glob that detects the temperature is fully immersed in candy liquid. So let that help you determine the size of the saucepan.

3.) Drain a can of chickpeas so that brine collects in a liquid measuring cup. Use the chickpeas for something else. The can I used (Whole Foods 365 Chick Pea can) gave me less than 2/3 cup of aquafaba, but it was very thick.

4.) Put all ingredients out on the counter. Group them like this:

Agar powder
Corn syrup and sugar
Aquafaba, xanthan gum, lemon juice, vanilla

5.) Prep your molds. Coat interior with a light mist of coconut oil spray.  If it gets too oily, wipe down with a paper towel.  You don’t want to jeopardize the texture of the marshmallows with too much oil.  Then, coat with cornstarch.  I used a small sifter to cover all sides and then tapped in the sink to remove excess.

6.) Now you want to get the three bowls you’ll be handling at once all set. Add the agar powder with 3/4 cup of the water in the small saucepan. Mix until dissolved. Leave on the burner but don’t start the flame yet.

7.) Then, in the saucepan with the candy thermometer, add sugar, corn syrup and the rest of the water (6 TB).  Let that sit for a few moments while you prep the stand-up mixer bowl.

8.) Combine aquafaba, lemon juice and xanthan gum in the stand-up mixer bowl and get it ready to go.

9.) Now start everything. Turn on both burners to medium heat and the mixer to high speed. You’ll let the mixer whip up the aquafaba mixture for 2 minutes. Then stop it and add the vanilla.

10.) Bring the candy to a wild boil and keep it going until it reaches 120 degrees C (248 F).  Don’t get impatient! 

11.) Wile the sugars are cooking, watch the agar mixture, stirring occasionally. Bring it to a passionate rolling boil.  It should be thicker and show signs of getting gelatinous.

12.) Once sugar syrup mixture is at 120 C (248 F), take off heat and add to the chickpea mixture that’s whipping away. I lowered the speed only slightly and drizzled the syrup mixture in slowly and carefully, using a small rubber spatula to get all that sweetness in there.

13.) Let it whip 2 minutes and then add the agar mixture. You’ll definitely have to use a spatula to get it all out–it should be set loosely.

14.) Let it all whip well. Scrape down the sides once to ensure all the thickening concoctions are incorporated. After 5-7 minutes it should look ribbony and delicious.

15.) Next, transfer marshmallow into piping bag.  Do it quickly, but don’t rush.  I prepped the pastry bag by folding up the narrow end and securing with a binder clip and folding down the top (wide) end so I can twist and squeeze neatly.  When the bag is full, unclip the narrow end and pipe marshmallow into prepared molds. Use a cake scraper to clean up the top of the mold.

16.) Let them set until they spring to the touch. It should happen relatively quickly if all came together right.

17.) Release them from the molds.  They should release easily.  Roll them about in the more cornstarch if they’re sticky and set them on cooling racks on the counter to dry out. 

Cookie Layer

Inner Cookie:
1 cup Earth Balance
3/4 cup brown sugar
1 Ener-G egg replacer, per directions
1 teaspoons pure vanilla extract
2 tablespoons cornstarch
2 1/4 cup all-purpose flour
1/2 teaspoon salt

1. With a mixer on medium speed, beat the Earth Balance until creamy, about 3 minutes. Add the brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes.

2. Reduce the speed to medium, add the egg replacer and the vanilla extract, and beat to combine.

3. Reduce the speed to low, add the flour, cornstarch and the salt, and mix just until a soft dough forms. Divide the dough in two disks, wrap in plastic wrap and refrigerate for at least 30 minutes.

4. Preheat the oven to 350 degrees. Working with one disk at a time, roll out the dough to about 1/8-inch thickness. It’s best to secure your rolling space with some wax paper and have plenty of flour on hand as dough gets sticky. Using a biscuit cutter, cut out the rounds and place them on the parchment-prepared baking sheets, about ½ an inch apart. Refrigerate the cookies (on the baking sheets) for 10 minutes.

5. Bake the cookies for 10 to 12 minutes, or until lightly browned. Cool on the pans for a couple of minutes, and then move to a cooling rack to cool completely. Pack in an airtight container after cooling until ready to assemble Scooter Pies.

Chocolate Coating

12 ounces semisweet chocolate, broken up
1 Tablespoon coconut oil

Using a double boiler, melt the chocolate and coconut oil together until completely smooth.

Pour the melted chocolate over each cookie so that it runs down the sides and covers most of the cookie, gently pushing with the back of a spoon if need be.

Allow Mallomars to set back in a cold environment. Once set, store in an airtight container in refrigerator…. after you eat some and take a bunch of pictures of them! (See below.) 

A massive baking goal accomplished!