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Marshmallow hearts

Vegan and gluten free receipe with organic products


  • 100 gr of aquafaba (water from a can of chickpeas)
  • 3gr of cream of tartar (optional)
  • 90 gr of spring water
  • 6 gr of agar
  • 60 gr of maple syrup
  • 200 gr of blond cane sugar
  • 2ml of liquid vanilla
  • A few drops of beet juice                                                                

For coating and decoration:

  • 100 gr of dark chocolate
  • 10 gr of grated coconut


  • a pastry robot or electric mixer
  • a sugar thermometer
  • a pastry bag
  • a pastry socket n ° 8


  1. In a salad bowl, mount the aquafaba in firm snow for 15 minutes until you obtain "whites" with a firm beak. Continue for another 10 minutes, gradually adding the vanilla flavor with the beet juice.
  2. In a saucepan, mix the maple syrup, sugar, water, agar agar with a whisk and heat until you get a syrup at 115 ° using the thermometer.
  3. Gradually add the syrup in a very fine trickle to the aquafaba, mixing in a robot at medium speed then fast speed for another 10 minutes once all the syrup has been poured until cooling.
  4. Pour the mixture into the pastry bag fitted with a nozzle then poach the hearts (2 lines of marshmallow side by side which are reduced) on a plate covered with baking paper.
  5. Place the plate in the cold for 12 hours.
  6. Melt the chocolate in a bowl in a bain-marie without exceeding 50 ° then dip the hearts delicately in the chocolate and allow to dry on baking paper by sprinkling some grated coconut on some.

Bon appétit!

Yogi Booster Team