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This recipe makes a vegan marshmallow fluff so light and airy that you won’t be able to stop taste testing it. Hopefully, you’ll have enough leftover to create your desserts. I literally could eat this stuff by the spoonful.
One time, I had to tell my kids, “Sorry, there will be no rice crispy treats because mommy ate all of the marshmallow cream.”
What can I say? This stuff is GOOD!
1 (15oz) can Hanover chickpeas or white beans, with or without salt
1/3 cup Billy Bee honey or In The Raw agave OR 1/2 cup fine Domino sugar or xylitol (vegans: use the non-honey options)
Optional pinch McCormick cream of tartar, for stabilization
Feel free to add a little McCormick pure vanilla or almond extract
Open the can of beans and drain the watery part into a stand mixer or a large mixing bowl. (Save the actual beans for a different recipe.) You should have about 1/2 cup chickpea liquid. Add all other ingredients, and beat with an electric mixer or in a stand mixer for 12-16 minutes. Cover and refrigerate any leftovers. It separates overnight, but re-beating works perfectly.
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Quick Tip: Use this recipe as a meringue for pies!
Thank you to Chocolate Covered Katie for this ingenious idea.