I was a marshmallow lover till I got to know that it had gelatin in it. Sometimes Ignorance is Absolute Bliss. Having realized what gelatin was and so on and so forth I decided to give it up. This was a longtime ago(almost a decade). I wasn’t a very conscious vegetarian - in the sense that I never went about looking at labels on sweets to check for gelatin. Hell… I wouldn’t even know what gelatin was if it danced in front of me.
After the enlightenment I kinda felt sad that I had to give up something i really liked but it also made me painfully aware of a number of candies I had to give up on. In the recent few months I’ve been through some absolutely gorgeous sites with beautiful desserts decorated with fondant. Alas the ingredients included the dreaded gelatin. I almost gave up when I got this crazy idea of making a vegan version from scratch. But again, the procedure and the number of ingredients threw me back.
The last google I did in frustration was for vegan marshmallows and bingo - Whole Foods had it. I drove there and picked a packet and tore it open to taste it. There’s definitely a diff in taste but it’s pretty darn good. So I used it to make some Vegan Fondant. I found many videos on youtube which demonstrated how to make fondant with regular marshmallows and I simply substituted it with the vegan version. Surprise surprise, my first batch of vegan fondant :) I even managed to cover a few cookies but to be absolutely honest I did feel it was a little dry. Maybe I should mix it up more. I’m still learning and experimenting with rolling out the fondant and shaping it. I tried some roses which look very immature but are a start nonetheless and I’m only going to get better so I look forward to it.
They tasted nice and so I packed them up for the bake sale though there wasn’t any baking involved :D The white dot shaped thingies is powdered sugar that i used to roll out the fondant. Trust me - these look very immature but they are absolute fun especially when you are not sure of what you are doing!
The other thing is that there has been so much sugar usage for all the baking that I actually am revolted at the sight of sugar. Well, whom am i kidding - not really revolted, I’m keeping myself away consciously. A dear friend constantly reminds me about living and running a healthy lifestyle. That and my dearest Mom who surprises me with amazingly new things she starts up like this cabbage juice she suggested for detox, guava leaves to control sugar and I can keep on going…
Now about the above cookies - I wish I had taken a pic of the cookies when i just piped them on the silpat hoping they would retain their shape(I piped them so close to each other too!). They looked so pretty and when I put them in the oven and checked on them 10 min later and they were bubbling their way all over the silpat - I almost yelled in frustration! The first time I participated in the Daring Bakers and I was supposed to make Florentines they didn’t spread out the way they were supposed to but this time I didn’t even try and these cookies laced out pretty
darn well! These cookies have NO EGG and have cocoa, hazelnuts & almonds. They taste really buttery because of all the butter I generously used. When I got the out of the oven I had to use a pizza cutter to gently separate them out!
I had this post in my drafts waiting for find my camera’s connecting wire so that I could transfer some of the pics I managed to click on the Baking Sale(because in my excitement I forgot the memory card-silly me) hosted by Gaby. The bake sale was a huge hit at the BLD restaurant generating more than $2300 at the LA location and more than $22000 all over the country for Share Our Strength. I tasted a macaron for the first time ever and it was delish! I also got some strawberry preserve made by Kate at savour-fare which didn’t last more than a day!
Sources: My cookies are all inspired by Amanda from iambaker and iammommy and Bridget at bakeat350. They make the most exceptional cookies I have ever seen and have even put up videos at university of cookies to add to my pure delight!
I made the meringues by following the step by step procedure mentioned here(it’s in great detail). The Florentines were a trial and error recipe which I am going to work on till I get the desired shape.