Sugar-Free Gelatin Marshmallows

Line a tray with parchment. Measure the cornstarch (20 g), sift some over the parchment, and reserve the rest for the knife and finished pieces. Set a piping bag in a tall glass and snip the tip to about 1 cm.

Cover the gelatin (16 g) with water (37 g) and leave it to bloom for 20–30 minutes. Measure the pasteurized egg white (60 g), take the lemon (10 g), squeeze it, and add the juice to the egg white with the vanilla (0.5 g), then add the erythritol (60 g) and whip to firm, glossy peaks. Pour in the allulose (20 g) and whip again until the mixture is glossy and holds its shape.

Dissolve the bloomed gelatin over a warm water bath until smooth and liquid. Pour it in a thin stream into the egg mixture, continuing to whip on low speed for another 30–40 seconds. Quickly fill the prepared piping bag and pipe strips onto the parchment. If the mixture starts to set before piping, gently warm it over the water bath until fluid, stir, and continue at once.

Leave the marshmallow at room temperature for 1–1.5 hours, until the surface feels set. Cut the slab into pieces with a knife lightly dusted with the remaining cornstarch, coat them, and sift off the excess. This batch makes about 16 pieces.