Vegan Victuals Super Food Holiday Treat Boxes
Matcha Marshmallows

Matcha is that flavor that only true plant lovers can get behind. Bitter, grassy, potent.

This super food is an antioxidant power house, like most of them are. And you may have heard the word before but, really now… Why is being a powerful antioxidant so important?

Well, to full understand you first have to know that the world is full of yucky stuff… yucky stuff in food created in an industrialized food system, yucky stuff in the water, yucky stuff in the air, yucky stuff everywhere really. Though damaging free radicals are produced in the body naturally, all this yucky stuff, as well as yucky lifestyle, can accelerate production. This leads to oxidative stress on a cellular level… which can lead to ungraceful aging and chronic illness. Antioxidants fight these free radicals like little warriors. Because there is so much magic in plant life.

Besides combatting free radicals, matcha also supports liver function and prevent liver damage, boost brain function, inhibit the growth of cancer cells, promote a healthy heart, and increase metabolism. So let’s get started!

E Q U I P M E N T 

Stand-up mixer
8 x 8 pan

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 (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

For Setting:
1/2 cup powder sugar
1/4 cup cornstarch
2 Tablespoons Match powder
Coconut oil non-stick spray (with “No Propellants” if you can find it; I used Pompeian brand.)

Let’s make matcha marshmallows!

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. You should get about 3/4 cup of aquafaba from the can.

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 pan. Coat the interior of molds 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.  Sift the powdered sugar, cornstarch and match powder together. Lightly dust your molds with the mixture. Leave enough mixture to coat your marshmallows’s tops with while they set.

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.) Watch the agar mixture, stirring occasionally until it’s boiling. Then lower the heat. Turn it up again when the pan with candy thermometer is almost done (below). Bring it back to a rolling boil.  It should be thicker and show signs of getting gelatinous. At this point I added 1/2 teaspoon of matcha powder.

11.) Bring the candy pan to a wild boil and keep it going until it reaches 120 degrees C (248 F).  Don’t get impatient. This is a very important step that will allow firm marshmallows.

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. 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.

13.) Now let it whip well to combine. I had to scrape down the sides once to ensure all the thickening concoctions were incorporated. After 5-7 minutes it should look ribbony and delicious.

14.) Next, transfer marshmallow (yes, it’s now marshmallow!) into prepared pan.  Use a rubber spatula to neaten and smooth the top of the marshmallows.

15.) Let them set for an hour at room temperature, uncovered. Then release them from the pan.  They should release easily.  You can slice them and coat the sides in the cornstarch/sugar/matcha powder mixture and let them sit on the counter to continue to dry out. I let them dry out overnight uncovered and they were perfect.