Guys, I think I did it. I really think we have found the best possible vegetarian marshmallow WITHOUT having to buy inaccessible ingredients like xantham gum, agar agar, or anything else like I’ve seen on the internet. AND I AM SO PROUD OF THESE. Vegetarian Meringue Marshmallows – we did it.
I spent a good day testing vegetarian marshmallow substitutes, and they all came out gluey or gloopy. And they were just….not fun to make. I’m sorry, but if you’re telling me I have to make a magic ratio of tapioca starch to agar flakes, I’m just not going to be having a good time. Plus, none of the variations were ever getting the lift of soft peaks that usually comes with marshmallows. And that’s when it hit me: there has got to be a better way….why don’t we use the same technique as meringue?
And that is how Vegetarian Meringue Marshmallows were born – and their similarity to normal marshmallows is UNCANNY. They are:
- Fluffy and squishy in the best marshmallowy way
- Pillowy and marshmallow-sweet
- Able to float and melt like a dream into your favorite hot chocolates or coffees
- AND done in less than 40 minutes, which a lot of meringues can’t say the same.
So let’s get in to how they are made, because I think they are my best innovation in a while.
First, the ingredients you will need for vegetarian meringue marshmallows:
- 4 egg whites
- 1/2 cup granulated sugar, 100 grams
- 1/4 cup cornstarch, 37 grams
- 1/3 cup and 1 tablespoon light corn syrup, 100 grams
I told you I kept this recipe simple! I also wanted to keep it as close to traditional marshmallows as possible, so you can see it’s really just the egg whites that are replacing the gelatin.
How to make these vegetarian marshmallows:
First, preheat the oven to 200°F.
Next, whip the egg whites.
Whip the egg whites on medium-high for 3-4 minutes or until you have soft peaks.
Now add the sugar in three increments.
Reduce the mixer to medium and add in the 1/2 cup (100g) of sugar in three increments, mixing for 2-3 minutes in between each addition.
Add the cornstarch.
Once the sugar is combined and the egg whites are beginning to look glossy and stiff, add the cornstarch and mix!
Heat the corn syrup and add it to the mixer.
Bring the syrup to a simmer, let it get to between 230°F-240°F. Once it is in that range, stream it down the side of the mixing bowl into the mixer while the mixer is on medium-high speed. When the corn syrup is fully incorporated, stop the mixer.
Scoop the marshmallows out.
Use a 3 tablespoon cookie scoop to scoop the marshmallows onto the sheet pan. It will make around 20.
Bake the to firm them up!
Bake these in the oven for 30-35 minutes at 200°F. They are done when the tops are dry and they are spongy to the touch. Let them cool completely before using (otherwise they might feel a bit too moist in the center).
Flavor variations for these veg marshmallows
If you want to play around with flavors, here are my best suggestions!
- For chocolate marshmallows: Add 2 tablespoons Dutch-processed cocoa along with the cornstarch.
- For “tiramisu” marshmallows: Add 1 tablespoon of rum in with the sugar, then add 1/4 teaspoon of espresso grounds with the cornstarch.
- For “chai” marshmallows: Blend up 2 teaspoons of a masala chai spice blend with spice grinder until you have a powder. Add this in with the cornstarch.
- For “peppermint” marshmallows: Add 1/2 teaspoon peppermint extract in after adding the cornstarch.
And that’s it for these Vegetarian Meringue Marshmallows!
If you make them, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Vegetarian Meringue Marshmallows
Equipment
- 1 Small Pot
- 1 cookie scoop 3 tablespoons, preferably
Ingredients
- 4 egg whites
- 1/2 cup granulated sugar 100 grams
- 1/4 cup cornstarch 37 grams
- 1/3 cup and 1 tablespoon light corn syrup 100 grams
Instructions
- Position a rack in the center of the oven and preheat to 200°F.
- Add the egg whites to the bowl of a stand mixer. Using the whisk attachment, whip the egg whites on medium-high for 3-4 minutes or until you have soft peaks.
- Reduce the mixer to medium and add in the 1/2 cup (100g) of sugar in three increments, mixing for 2-3 minutes in between each addition.
- Once the sugar is combined and the egg whites are beginning to look glossy and stiff, add in the 1/4 cup (37g) cornstarch. Mix on medium-high speed until the cornstarch is just combined.
- Pour the 1/3 cup and 1 tablespoon (100g) of corn syrup into a small pot. Bring this to a simmer, let it get to between 230°F-240°F. Once it is in that range, stream it down the side of the mixing bowl into the mixer while the mixer is on medium-high speed.
- When the corn syrup is fully incorporated, stop the mixer.
- Line a half sheet pan with parchment paper. Use a 3 tablespoon cookie scoop to scoop the marshmallows onto the sheet pan. It will make around 20.
- Bake these in the oven for 30-35 minutes at 200°F. They are done when the tops are dry and they are spongy to the touch. Let them cool completely before using (otherwise they might feel a bit too moist in the center).
- To store these, dust both the tops and bottoms with cornstarch so that the entire marshmallow is coated in a thin layer. Store these at room temperature in an airtight container for up to 4-5 days, after that they start to deflate a little.
I’ve been looking for a vegetarian marshmallow recipe for weeks and cannot believe the serendipity of you posting the same day I hoped to make some. Thank you thank you thank you!!
AHHHH THIS MAKES ME SO HAPPY I HOPE YOU LOVE IT <3
I’ve never been at all interested in making marshmallows before, but your post has me quite excited to try! One question though, before I start: can I freeze them? You don’t mention this, so I’m afraid the answer is no.
Hey! I haven’t personally tried it, but I know a meringue can freeze, so I think if you freeze them you’ll just sacrifice the springy, bouncy texture when they thaw.
Can U use aquafaba instead of egg whites to make a fully plant based meringue product?
I haven’t personally tested it that way, but if you try it please report back!
These look wonderful! Just wondering— could I use something in place of the corn syrup? I generally try to avoid it:) Thank you!
Hello! Apologies for my delay, I was doing some research 🙂 For substitutions, I would say Grade AA maple syrup is your best option, with agave nectar being the best for getting a nice color. Both of these are less stable than corn syrup for this recipe, so just know your marshmallows will be a little flatter and less poofy. But please report back if you try it!
Can’t wait to try these out! I have been looking for a vegetarian marshmallow recipe for forever and your usual marshmallows flavors always look so good! Thank you so much!!!!
Hello! So excited to try these… I actually have a carton of egg whites, so was wondering if I could use those instead? Any guess on how many grams of egg whites might be needed here? Thank you!!
Hi there! So sorry for my delay, I was doing a little research. The general consensus is that an egg white is a little over 1 ounce (28 grams-34 grams), meaning that you would want to use 112 grams to 136 grams, which I’m making a happy medium of 124 grams.
But the big thing here is not all brands of egg whites are the same, so some will whip into soft peaks while others have a higher water content and won’t have the same reaction. If you are game to try, I’d keep an eye on the whipping process, and if it doesn’t get fluffy with soft peaks, use those egg whites for something else. Hope this helps!
I can’t wait to try these! The egg whites sound like a great way to get a little extra protein into my coffee as well!
Dearest Justin!
As a care giver working to help overworked moms discover joy and balance in cooking for and with bucket loads of kids, THIS recipe is next on my list! Understanding that the recipe is hot off the press, allow a few questions before I get started: any tips on storage? fridge? are they gonna stick together?
Hello! I have a bowl of them on my counter right now 🙂 You’ll see a note in the recipe, but to store, dust them with cornstarch and then store on a sheet pan (preferably not touching) for up to 4-5 days. Around that time they start getting a little stiff!
Vegan version!
I made these with aquafaba and they worked! It took longer to achieve stiff peaks and I think I underwhipped them a little, as they are slightly less tall and poufy than the originals. I also didn’t trust the bake time (but I should have!) so I overbaked them and dried them out too much. The corn syrup still leaves them chewier than a meringue, and I’m sure they will be a delight in hot chocolate. I will be trying this again soon!
So glad you liked it! I hope next time they’ll earn a 5 stars in your book!