Marshmallows
These are the fluffiest marshmallows you'll ever have and the best part is they're packed with protein.
Calories: 5kcal
Equipment
Ingredients
- 3 Tbls Beef Gelatin
- 2 Tbls Collagen Peptides (optional but recommended)
- 1 1/2 Cups Allulose
- 1/2 Cup Water
- 2/3 Cup Water
- 1/4 tsp salt
- 1-2 tsp vanilla or other flavoring
Instructions
- In your mixing bowl, pour in 1/2 cup water and then sprinkle gelatin over top.3 Tbls Beef Gelatin, 1/2 Cup Water
- Add Collagen Peptides2 Tbls Collagen Peptides
- put aside and allow the gelatin to bloom for about 10 minutes
- In a saucepan, add 2/3 cup water and allulose over medium to high heat1 1/2 Cups Allulose, 2/3 Cup Water
- Bring to a low boil, about 240 degrees and melt allulose
- mix gelatin mixture so that everything is wet
- Once syrup is ready, slowly pour into stand mixer. Start on low until everything is combined.
- Once the syrup is mixed, turn stand mixer to medium and allow to mix for 5-8 minutes until the mixture begins to froth and turn to a meringue .
- Add salt and favoring and tun mixture to high1/4 tsp salt, 1-2 tsp vanilla or other flavoring
- Allow to mix for about 8-10 minutes until marshmallow mixture is forming stiff peaks. The harder the marshmallows will be,
- Take a 9x9 or 9x13 pan and coat with cooking spray
- Pour mixture into pan, smooth out top and place in fridge for a minimum of 5-6 hours
- When ready, coat a knife with cooking oil and cut into pieces
- coat marshmallows with allulose to prevent sticking
- store in airtight container or freeze
Video
Nutrition
Serving: 1g | Calories: 5kcal | Carbohydrates: 5.76g | Protein: 1g | Sugar Alcohol: 5.76g