• 1/2 cup powdered sugar
• 1/4 cup cornstarch
• 1-2 Tbsp beet powder, matcha powder, and/or blue algae powder (for color; optional)
• 3/4 cup aquafaba
• 1/4 tsp cream of tartar (to help stabilize)
• 2 Tbsp agar agar powder (or pectin)
• 1 cup coconut milk
• 1 1/4 cup light syrup (apple or corn syrup)
• 1 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• *Candy thermometer required

Directions:

1. In a medium mixing bowl, sift together the powdered sugar, cornstarch, and beet powder (or coloring powder of choice).
2. Lightly grease an 8x8 dish, then generously dust and coat with the sifted mixture. Cover and reserve the remaining mixture for when the marshmallows set.
3. In a stand mixer with a whisk attachment, add the aquafaba and cream of tartar. Start at low, then gradually increase to medium-high (to avoid splashing). Allow the mixer to run for about 4-6 minutes or until stiff peaks form. When ready, set aside.
4. In the meantime, Using a heavy bottomed saucepan, bring to medium heat. Add the coconut milk and agar agar powder, then whisk until combined. Bring the mixture to a boil, then reduce to a simmer to thicken, about 3 minutes.
5. Afterwards, add the cane sugar and syrup. Stir until dissolved, then do not mix until the temperature reaches 240°F / 115°C (no more, no less. This step is crucial to hit the “candy stage” which will help adhere to the aquafaba and set into perfectly fluffy marshmallows!)
6. When ready, immediately remove from the heat and carefully add the sea salt and vanilla. (It will bubble, so be cautious!) Whisk until combined, then transfer next to the whipped aquafaba.
7. Set the stand mixer to low, then carefully stream in the syrup mixture. (Adding too quickly will result in deflating the aquafaba). Gradually increase speed, then allow the mixer to run on high until fully incorporated and fluffy, about 5-6 minutes. When ready, quickly transfer the contents into the prepared dish. Use a rubber spatula to help spread the contents evenly, then allow to rest uncovered, and set for 6-12 hours.
8. When set, use a sharp knife to evenly cut into 16 pieces (or about 2” squares). Gently remove the pieces and toss to coat in the reserved dry mixture until there are no sticky parts. Transfer to a tray and enjoy! (Or store in an air-tight container for 1-2 weeks.)
9. This is not a beginner recipe due to its highly sensitive timing and temperature.