Vegan Marshmallows

Directions

1. First, line an 8x8 baking pan with parchment paper and then spray with coconut oil and generously dust with tapioca/arrowroot flour. Set aside.
2. In your stand mixer, beat the aquafaba on high for about 10-15 minutes. Alternatively, you can do this with a hand mixer.
3. Add the tapioca syrup to a small saucepan and bring to a boil. While waiting for it to boil, dissolve the agar agar in the 6 tablespoons of water and then add it to the saucepan.
4. Whisk the syrup continuously until it reaches a rolling boil, then add the salt and vanilla to the saucepan. Whisk to combine then remove from heat.
5. Turn your mixer down to low, and slowly pour the syrup mixture into the aquafaba to create a marshmallow fluff.
6. Quickly pour the fluff into your prepared baking pan, smooth the surface, and let it rest for about 3 hours/overnight. If using as marshmallow fluff, use right away!
7. Once they have set up, dust with tapioca/arrowroot flour and turn it out on a tapioca starch dusted surface and slice into squares (or desired shape).
8. Store in an airtight container, best when consumed the same day, 2 days max.