Okay, this chickpea brine stuff is changing. my. life. I had some leftover brine in the fridge, and this time I had arrowroot powder. I was reading all kinds of recipes for meringue and marshmallows, and then I just sort of threw this together. Vegans rejoice!
I made marshmallow fluff. Here is what I did:
Glorious Vegan Marshmallow Fluff
1 C chickpea brine, chilled (from canned chickpeas)
heaping 1/2 C sugar
1 Tbsp arrowroot powder
2 shakes of salt
1 splash of vanilla (or try it with orange, strawberry, chocolate or grape extract!)
In a small bowl, combine sugar, arrowroot powder, and salt. Set aside.
In a large bowl (because the brine will expand like crazy), beat the chilled chickpea brine with a handmixer until it becomes light and foamy. Once foamy, whip on high speed until the brine takes on the texture of shaving cream (5 to 10 minutes). Now on medium speed beat in the sugar mixture a little a time. Give it a taste and add more sugar if you’d like.
Once all the sugar is in, add the splash of vanilla, or whatever extract you’re using, and beat on high for another few minutes.
What can I do with this delicious fluff?
Dip fruit in it, top cake with it, or ice cream, spread it on toast with peanut butter OR BISCOFF!!! or some kind of Nutella knockoff. Make a strawberry shortcake. Eat it with a spoon.
I wonder if you could use it to make s’mores somehow, but if not you can always just dip graham crackers and chocolate in it.
Experiment with flavors. Does anyone else have fond memories of eating bags of oddly-colored marshmallows in assorted flavors? I loved those.
Now, just like the other fluff, this will start to deflate after about an hour, even in the fridge. Just whip it up again, if you happen to have leftovers.
So tell me: How are you going to enjoy your fluff???