Ingrédients pour Agave Marshmallows
- 1 cup Agave Nectar
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 3 tablespoons Unflavored Gelatin
- 1/2 cup Cold Water
- Cornstarch
- Cooking Spray
- 1/4 cup Water
- 2 large Egg Whites
- 1/4 cup Granulated Sugar
- Powdered Sugar, for dusting
- Coconut Oil
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Comment préparer Agave Marshmallows
- In a medium saucepan, combine the agave nectar, water, and salt. Bring to a boil over medium heat, stirring constantly.
- Clip a candy thermometer to the side of the pan. Continue to boil, without stirring, until the mixture reaches 240°F (115°C) - the soft-ball stage. This will take about 15-20 minutes.
- Meanwhile, in a large bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the granulated sugar to the egg whites, continuing to beat until stiff, glossy peaks form.
- Slowly drizzle the hot agave syrup into the egg whites while beating on medium-high speed. Continue beating until the mixture is thick, glossy, and completely cooled (about 10-15 minutes).
- Gently fold in the vanilla extract.
- Lightly grease a 9x13 inch baking pan with cooking spray or coconut oil.
- Pour the marshmallow mixture into the prepared pan and spread evenly.
- Let the marshmallows sit at room temperature for at least 4 hours, or preferably overnight, to set completely.
- Once set, dust with powdered sugar and cut into desired shapes using a sharp knife or pizza cutter. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
0g
