A great alternative to dairy whipped cream or coconut whipped cream, this fluff whips up magically using the liquid from a can of chickpeas and tastes delicious!
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| Prep Time | 5 minutes |
| Servings |
cups
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Ingredients
- 1/2 cup aquafaba chilled works best
- 1/2 teaspoon guar gum This helps it get and stay fluffy.
- 1/2 teaspoon cream of tartar This also helps maintain the fluff.
- 3/4 teaspoon vanilla
- 1/4 teaspoon almond flavouring optional but gives this an "angel cake" flavour
Ingredients
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Rate this recipe!
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Instructions
- Chill your mixing bowl in the freezer for a few minutes before starting.
- Drain the liquid off a cold can of chickpeas.(I keep one in the fridge.) Set the chickpeas aside to use in another recipe, such as a curry. Sieve the aquababa to ensure there are no chickpea bits in the liquid.
- In the cold mixing bowl, add the aquafaba, the guar gum, and the cream of tartar. Beat until foamy and then keep beating for a few minutes until a meringue-like fluff has formed. Gradually add the icing sugar and continue beating until stiff peaks form. Beat in the flavourings.
- The Marshmallow Fluff is ready to use now. Eat as is or try decorating a pie with this and lightly toasting under a broiler or with a torch. Enjoy!
Recipe Notes
A lovely extra for your special desserts, just be sure to use this right away, as it does tend to collapse a little. Try adding a little on top of a mug of this vegan Delicious Drinking Chocolate.
