Vanilla Marshmallow without Fruit Puree
Egg white and albumin provide a meaningful amount of protein, while agar helps the dessert keep an airy, springy texture. Soft vanilla sweetness from allulose combines with the cool note of erythritol and a clean marshmallow flavor.
Combine egg white (40 g), albumin (4 g), citric acid (0.5 g), and vanilla (0.5 g). Leave the protein mixture at room temperature for 20–30 minutes so the albumin can hydrate and disperse evenly.
Whip the protein mixture with a mixer until it becomes light and dense, increases in volume, holds its shape, and does not run when the bowl is tilted.
Combine allulose (60 g), erythritol (20 g), agar-agar (5 g), and water (60 g) in a saucepan. Heat over medium heat, stirring constantly, until the syrup is actively bubbling across the entire surface. Boil for another 8–10 seconds, then remove from the heat immediately.
Pour the hot syrup into the whipped protein mixture in a thin stream while continuing to whip. Work until the mixture is dense, stable, and slightly glossy, holding on the whisk.
Transfer the mixture to a piping bag and pipe the marshmallows onto parchment. Leave them to stabilize at room temperature for 2–3 hours, then carefully remove them from the paper.
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