Magic Marshmallow Fluff
A quick and much lighter version of a whipped topping, this aquafaba fluff is a quick and easy way to add the crowning touch to a pie, a crepe, or even a hot chocolate!
| Servings | Prep Time |
| 3cups | 5minutes |
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Ingredients
- 1/2cup aquafabachilled works best
- 1/2teaspoon guar gumThis helps it get and stay fluffy.
- 1/2teaspoon cream of tartarThis also helps maintain the fluff.
- 3/4teaspoon vanilla
- 1/4teaspoon almond flavouringoptional but gives this an “angel cake” flavour
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.
