Vegan Marshmallows

Method

1. Mix the icing sugar and cornflour in a bowl until well combined. Line an 8×8 inch or 20×20 cm baking pan with baking paper and dust the bottom of the pan with 1/4 cup (30 g) of the icing sugar and cornflour mixture.
2. Beat the aquafaba, cream of tartar and vanilla in a large bowl until stiff peaks form (about 5 minutes). Set aside.
3. Add the water and agar agar to a medium saucepan and bring to a boil, stirring frequently. Let boil for 2 more minutes, stirring occasionally, then add the caster sugar and boil for 2 more minutes.
4. While beating the aquafaba mixture, slowly pour the water and sugar mixture in to create the marshmallow.
5. Quickly transfer the marshmallow to the prepared pan, smooth the surface, and dust the top with 1/4 cup (30g) of the icing sugar and cornflour mixture. Let cool for around 2 hours at room temperature, or until set.
6. Cut into squares, and roll in the remaining icing sugar and cornflour mixture.
7. Dry the marshmallows for 12-24 hours, or, preheat the oven to 65 C and turn off when it reaches that temperature, then place the tray of marshmallows in for an hour.