Vegan Peppermint Swirl Marshmallows (Dairy-Free, Egg-Free)

Make festive Vegan Peppermint Swirl Marshmallows at home with aquafaba and agar agar—soft, fluffy, naturally colored, and perfect for holiday hot chocolate, gifting, or Christmas dessert boards. These easy dairy-free, egg-free, gelatin-free marshmallows feature a beautiful beet-powder swirl and refreshing peppermint flavor.

There’s something undeniably magical about homemade marshmallows—soft, fluffy, gently sweet, and perfect for holiday cocoa or gifting. These Vegan Peppermint Swirl Marshmallows take that magic a step further with a festive red-and-white swirl created naturally using red beet powder for some dye-free holiday fun! ❤️ They’re airy, minty, and completely free of gelatin, eggs, and corn syrup.

This recipe relies on aquafaba and agar agar to create that classic bouncy marshmallow texture, while peppermint and vanilla give them the cozy seasonal flavor everyone loves. If you’ve never made marshmallows before, don’t worry—the process is simple, but it does move quickly. Once you whip the aquafaba and cook the syrup, everything comes together in a dreamy cloud of fluff.

These cheerful peppermint marshmallows are perfect for holiday hot chocolate, wintery s’mores, charcuterie dessert boards, topping lattes, gifting to friends, or enjoying straight from the container.

Why You’ll Love These Vegan Peppermint Marshmallows

• Completely vegan – No gelatin or eggs; aquafaba and agar agar create the light, pillowy texture.
• Festive peppermint flavor – Perfect for Christmas, winter celebrations, and gifting.
• Naturally colored swirl – Using beet powder makes a beautiful red swirl without artificial dyes.
• Fun, impressive, and easier than expected – Great for homemade gifts or dessert boards.
• Allergy-friendly – Dairy-free, gluten-free, corn-free, nut-free.

Ingredients You’ll Need

Aquafaba (chickpea brine): Whips up into a meringue-like base that mimics egg whites in traditional marshmallows.

💡I have found that UNSALTED brine from a can of chickpeas works best.

Tapioca syrup: Helps achieve a smooth, glossy, marshmallow texture, adding some sweetness while keeping the recipe corn-free. I used this brand.

Agar agar powder: Agar agar is a plant-based gelling agent and vegan gelatin substitute that sets the marshmallows as they cool.

Water: Used to dissolve the agar agar before cooking.

Salt: Enhances the sweetness and rounds out the peppermint flavor.

Vanilla paste or extract: Adds a touch of vanilla.

Peppermint extract: Provides that classic cool, refreshing holiday flavor. Make sure to use pure peppermint extract for gluten-free.

Red Beet Powder: Naturally colors the swirl without artificial dyes and add some of those beneficial nutrients that beets offer 🫜. I used this one.

Powdered sugar: Dusting the pan keeps the marshmallows from sticking. Sifting powdered sugar on top adds that classic marshmallow sweetness.

Products Used In This Recipe

How to Make Peppermint Swirl Vegan Marshmallows

1. Start by lining and preparing an 8×8 baking pan with parchment, coconut oil spray, and a generous dusting of powdered sugar—this ensures your marshmallows lift easily once set.
2. In your stand mixer, whip the aquafaba on high for 10–15 minutes until thick, fluffy, and glossy. Meanwhile, heat the tapioca syrup in a small saucepan until it reaches a boil. Dissolve the agar agar in water, then whisk it into the syrup until the mixture hits a rolling boil. Stir in the salt, vanilla, and peppermint, then remove the syrup from the heat.
3. With the mixer on low, carefully pour the hot syrup into the whipped aquafaba. It transforms instantly into a silky marshmallow fluff. Work quickly—these set fast. Transfer about six tablespoons of the fluff to a small bowl, pour the remaining white mixture into the prepared pan.
4. Add the beet powder to the reserved fluff and whisk until completely pink and streak-free. Dollop the colored fluff randomly over the white layer, then gently swirl with a knife or skewer to create the peppermint-candy marble effect.

💡Work swiftly when swirling—the mixture begins to firm up within minutes.

Allow the marshmallows to rest for at least 3 hours, preferably overnight, until completely set. Once firm, slice into squares or your desired shapes and dust lightly with powdered sugar to prevent sticking. Store in an airtight container and enjoy within 1–2 days for the best texture.

Tips for Perfect Vegan Marshmallows

• Whip the aquafaba fully—it should be thick and stiff before adding the syrup. It will look like meringue.
• Move quickly when combining and swirling; agar begins setting almost immediately.
• Use fresh beet powder for the most vibrant color.
• Don’t over-swirl—a few gentle passes give the best marble pattern.

How to Use Homemade Peppermint Marshmallows

• Drop into my Oat Milk Hot Cocoa.
• Add to holiday dessert boards.
• Gift in cellophane bags tied with ribbon.
• Float on peppermint mochas or lattes.
• Use in s’mores for a winter twist.
• Cut into shapes using cookie cutters for festive treats.

FAQ

Are vegan marshmallows hard to make?
This recipe uses simple ingredients and comes together quickly. The only challenge is moving fast once the agar mixture is added. You also need to make sure you use UNSALTED aquafaba, and don’t skimp out on the whipping time!

Can I use corn syrup instead of tapioca syrup?
Yes, corn syrup will work, though the flavor and consistency may vary slightly.

How long do homemade vegan marshmallows last?
They’re best enjoyed within 24–48 hours. After that, they may begin to lose their bounce.

Can I leave out the peppermint?
Absolutely. Replace it with additional vanilla, almond extract, or another flavor you prefer. Check out my vanilla vegan marshmallows!

Can these be toasted?
Yes! They toast beautifully, though they soften more quickly than gelatin-based marshmallows.

Troubleshooting Guide

My marshmallows turned out dense instead of fluffy.

This usually means the aquafaba wasn’t whipped long enough. It should be extremely thick, glossy, and able to hold stiff peaks before adding the hot syrup. Continue whipping 2–5 minutes longer next time.

The mixture started clumping before I could swirl it.

Agar agar sets very quickly, so speed is key. Have your pan prepared, beet powder ready, and tools laid out before combining the syrup with the aquafaba. Once the syrup is poured in, work immediately.

The red swirl blended in too much.

This happens if the mixture is overly swirled or if it starts to set the moment you try to marble it. Only pass a skewer or knife through the fluff a few gentle times to preserve the candy-cane look.

My marshmallows didn’t set firmly.

Most often, this means the agar agar didn’t reach a true rolling boil in the syrup mixture. Agar needs high heat to activate properly. Ensure the syrup is bubbling vigorously before adding the flavorings.

The marshmallows are sticky even after dusting.

Humidity plays a role—marshmallows soften quickly on damp days. Dust more generously with powdered sugar or starch, and store them in an airtight container. For extra insurance, place parchment between layers.

The color came out dull instead of vibrant.

Beet powder varies in potency. Make sure your beet powder is fresh and whisk thoroughly so the pink fluff is fully dissolved and streak-free.

You could also try to use a plant-based liquid food coloring instead, which may be more concentrated and add a more vibrant color. I have not tried this, so I’m not sure how they will turn out.

My marshmallows collapsed when sliced.

This happens if they haven’t fully set. Allow them to rest overnight if possible. A shorter set time may result in a softer structure.

The aquafaba didn’t whip at all.

Check that your aquafaba is unsalted and from a can of chickpeas, not homemade. If it’s thin, reduce it on the stove by simmering until slightly thickened, then cool completely before whipping.

If you make these Vegan Peppermint Swirl Marshmallows this holiday season, don’t forget to leave a comment below as well as giving this recipe a five star rating ⭐️⭐️⭐️⭐️⭐️ ! Tag me on Instagram, Facebook, or Pinterest if you make them- I’d love to see yours! ❤️🎄❄️✨

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