🍰 Desserts

Vegan Mallomars

Homemade vegan version of the classic Mallomars — a crisp, buttery shortbread base topped with fluffy, pillowy aquafaba marshmallow, all enrobed in smooth, rich dark chocolate. Sweet, light, and perfectly indulgent: buttery cookie, cloud‑like marshmallow, and a satisfying chocolate shell. Completely plant‑based, no eggs, no dairy, no animal products at all.

Shared by van

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Time

180 min

Serves

Difficulty

medium

🛒 Ingredients

# Shortbread Base;
115 g vegan block butter, softened.. 60 g caster sugar.. 1 tsp pure vanilla extract
180 g plain all‑purpose flour.. 1 tbsp cornstarch.. Pinch of fine sea salt
#Aquafaba Marshmallow Topping;
80 ml aquafaba (liquid from a can of chickpeas, chilled overnight)
100 g caster sugar.. ¼ tsp cream of tartar.. ½ tsp vanilla extract.. 100 ml water
1 tbsp agar‑agar powder (essential for setting the marshmallow firmly)
# Chocolate Coating;
300 g vegan dark chocolate (at least 50–70% cocoa solids)
1–2 tbsp coconut oil (optional, for a smoother, thinner shell)

👩‍🍳 Instructions

1
Make the shortbread: Cream softened vegan butter and sugar until light and fluffy — about 2–3 minutes. Stir in vanilla. Add flour, cornstarch, and salt; mix gently until a smooth dough forms. Shape into a disc, wrap, and chill for 30 minutes.
2
Bake the bases: Preheat oven to 170 °C (340 °F). Roll dough to 5 mm thickness, cut out 4–5 cm rounds. Place on parchment‑lined trays. Bake 10–12 minutes until edges are lightly golden. Let cool completely on a rack before adding marshmallow.
3
Make marshmallow syrup: In a saucepan, combine water, agar‑agar powder, and half the sugar. Bring to a boil, stirring constantly for 2 minutes to fully dissolve the agar. Remove from heat; keep warm.
4
Whip aquafaba: Pour chilled aquafaba into a clean, grease‑free bowl. Add cream of tartar. Whip on medium‑high speed until soft white peaks form. Gradually add remaining sugar, 1 tbsp at a time, whipping continuously until stiff, glossy peaks form.
5
Combine: With mixer running on medium speed, slowly pour the hot agar syrup in a thin stream into the whipped aquafaba. Continue whipping 5–8 minutes until thick, voluminous, and firm. Fold in vanilla gently.
6
Shape & set: Spoon or pipe marshmallow mounds onto each cooled cookie base, forming a pointed dome shape. Let set 1–2 hours at cool room temperature until firm and dry to the touch.
7
Coat in chocolate: Melt chocolate with coconut oil (if using) gently, then let cool slightly. Dip each cookie fully into the chocolate, let excess drip off, and place on parchment paper. Let set 30–60 minutes at cool room temperature, or 15 minutes in the fridge.
8
Store: Keep in an airtight container in a cool, dry place. Best enjoyed within 4–5 days.