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Vegetarian Meringue Marshmallows

4.50 | 2 reviews
These fluffy, bouncy marshmallows mimic the technique of meringue, but stay distinctly soft and marshmallow-y. They are by far the easiest way to make vegetarian marshmallows, and you won't have to go searching for any crazy ingredients to make them happen!
Prep Time 20 minutes
Cook Time 40 minutes
Servings: 20 marshmallows

Equipment

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 

  1. Position a rack in the center of the oven and preheat to 200°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. When the corn syrup is fully incorporated, stop the mixer.
  7. 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.
  8. 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).
  9. 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 7 days.

Notes

Want to infuse these with other flavors? Here are a few to try!
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.  
Serving: 1 marshmallowCalories: 89kcalCarbohydrates: 16gProtein: 7g