Copycat Vegan Marshmallow Peeps®

Enjoy a classic treat with a delicious vegan twist. Pillowy soft, squishy, and the perfect pull-apart texture, these Copycat Vegan Marshmallow Peeps® are for everyone!

Prep Time

30 minutes

Chill Time

4 hours+

Yields

12-15 Vegan Peeps®

Britt Berlin

Britt is the creator, recipe developer, and photographer behind The Banana Diaries, as well as an avid cake lover, runner, cat mama, and cookbook author. Britt specializes in transforming traditional baking techniques into vegan ones. Her favorite creations include vegan chocolate cake, vegan cheesecake, and of course, vegan chocolate chip cookies!

Ingredients


  • 2/3 cup aquafaba
  • 2 tsp cream of tartar
  • 2 tsp xanthan gum
  • 1 cup Florida Crystals® Regenerative Organic Raw Cane Sugar
  • 1 cup Florida Crystals® Regenerative Organic Powdered Sugar
  • 1 cup water
  • 3 tbsp agar agar
  • 2 tsp vanilla extract
  • ¼ cup arrowroot starch

For decorating the Peeps®

  • 2 cups Florida Crystals® Regenerative Organic Raw Cane Sugar, divided
  • 1 tsp rose powder
  • 1 tsp blue butterfly pea powder
  • 1 tsp moringa powder
  • 1 tsp turmeric
  • 1 tbsp vegan chocolate chips

Instructions

Prep

Measure out all ingredients. Line 9x9 pan with parchment paper. Sprinkle on the ¼ cup arrowroot starch to the parchment paper.

Make the Meringue

In the bowl of a stand mixer, add in the aquafaba, cream of tartar, and xanthan gum. Begin mixing on medium-high speed until the meringue starts to foam. Then add in 1 cup of Florida Crystals® Regenerative Organic Raw Cane Sugar 1 tbsp at a time slowly so as not to overwhelm the meringue. Continue beating the meringue until stiff peaks are achieved, about 15 minutes.

While the meringue is being made or right after

Make the syrup. In a medium saucepan, heat the Florida Crystals® Regenerative Organic Powdered Sugar, water, agar agar, and vanilla extract on medium heat until the temperature reaches 250ºF. You need to use a candy thermometer in order to tell whether the syrup is at the right temperature. Once the syrup reaches 250ºF, turn off the heat and allow the syrup to cool for 2 minutes.

Finish the marshmallow

Pour the syrup into the meringue, and mix just until combined. The tan color from the vanilla will suddenly turn white. Then quickly pour the marshmallow mixture into your prepared pan, and spread the marshmallow to reach the edges.

Chill

Cover the pan and store the marshmallow in the fridge for at least 4 hours, but preferably overnight.

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

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