Process sheet
How do you make aquafaba marshmallows? Process sheet
Use this sheet once you have weighed the ingredients. You move between two saucepans and the mixer before pouring the marshmallow into the frame, so have everything ready before you cook the syrup. Updated: .
Process sheet
| # | Step | Reference | Your batch |
|---|---|---|---|
| 1 | Toast the coconut | 250g, 8 minutes at 150 °C, fan on | |
| 2 | Cook the first water, sugar and invert sugar | 85g + 285g + 140g | |
| 3 | Check the syrup | 121 °C | |
| 4 | Let the syrup cool | 95 °C | |
| 5 | Whip the aquafaba | 100g | |
| 6 | Whisk carrageenan and sugar into the second water | 7.5g + 5g + 115g | |
| 7 | Heat the carrageenan mixture | 80 °C | |
| 8 | Combine carrageenan mixture and syrup | Syrup at 95 °C | |
| 9 | Pour gradually over the whipped aquafaba | Mixer running | |
| 10 | Add toasted coconut | 35g | |
| 11 | Pour into the prepared frame | Immediately | |
| 12 | Sprinkle with toasted coconut | Before cooling | |
| 13 | Leave the slab to cool | Until fully cooled | |
| 14 | Cut into cubes | Guitar cutter | |
| 15 | Coat the cubes | Toasted coconut on every side | |
| 16 | Store | Airtight tin, dry place |
Powder: make up 8g with 120 ml of water, chill it and weigh 100g into the mixer bowl before you begin the syrup.
Checks
| What you see | Why | Fix |
|---|---|---|
| The foam collapses under the syrup | Syrup above 95 °C, or poured in one go | Cool to 95 °C; thin stream |
| Soft, sticky slab | Syrup pulled early | Cook to 121 °C |
| Lumps | Carrageenan not whisked in with the sugar, or under 80 °C | Whisk with the sugar; heat to 80 °C |
| Mix sets in the bowl | Pause between the drizzle and the frame | Frame ready before the syrup; pour at once |
| Cubes sweat in the tin | Warm when stored, or damp room | Cool fully; airtight and dry |
Source: VERY AQUAFABA, coconut marshmallow recipe (October 2026)
What should you have ready?
Before you begin, set out:
- 250g dried grated coconut
- two saucepans
- a thermometer
- the mixer with the whisk attachment
- 100g VERY AQUAFABA
- 85g water for the syrup
- 285g sugar
- 140g invert sugar
- 115g second water
- 5g second sugar
- 7.5g iota carrageenan
- the frame on a silicone mat or guitar sheet
Toast the coconut before you start the marshmallow, and for several frames calculate all the ingredient weights before you start.
What should you check while you work?
Check the thermometer at three stages. At 121 °C the sugar syrup has reached its recipe temperature; at 95 °C it is ready for the carrageenan mixture; at 80 °C the carrageenan mixture has reached its own. The reading that matters most is the syrup at 95 °C: hotter, and the foam goes.
Have the frame ready before you combine the final mixtures. Once you add the coconut, pour the marshmallow into the frame without stopping to prepare equipment.
What do you do after the slab has cooled?
Cut the marshmallow into cubes, coat every side in toasted coconut and keep the finished cubes in an airtight tin in a dry place. The full coconut marshmallow recipe keeps the ingredient list and complete method together.
