Description

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.

Ingredients

Units Scale

1/2 cup aquafaba (unsalted brine from a can of chickpeas)
1 cup tapioca syrup
2 tablespoons agar agar powder
6 tablespoons water
1/4 teaspoon salt
1 teaspoon vanilla paste/extract
1/2 teaspoon pure peppermint extract
1 teaspoon red beet powder
Powdered sugar, for dusting

Instructions

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.
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.
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, and smooth it evenly.
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. Note: 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.

Notes

READ THE BLOG POST FOR MORE TIPS, INFORMATION, AND A TROUBLESHOOTING GUIDE.

for the best results, make sure there is no salt added to the can of chickpeas. You want to use unsalted aquafaba.

Prep Time: 25
Cook Time: 5 minutes
Category: christmas