Soak the gelatin (6 g) in cold water (30 g) until it swells, then melt it in a water bath or microwave.
In a separate bowl, mix the sweetener (to taste) with salt (0.5 g), vanillin (0.5 g), citric acid (0.5 g), xanthan gum (~0.2 g), and baking soda (0.5 g).
Beat the egg whites (60 g) with a mixer on high speed, gradually adding the prepared sweet mixture.
Continue beating until a thick and airy mass is achieved. Then, while still beating, gently pour in the melted gelatin and continue beating until the ingredients are fully combined.
In another bowl, combine sesame seeds (40 g), dry coconut milk (5 g), and soy or whey protein isolate (20 g).
After that, gently combine the protein mixture with this dry mixture, stirring until a homogeneous and fluffy mass is obtained.
On a baking sheet lined with parchment paper or a silicone mat, pipe the cookies using a pastry bag or teaspoon, forming round shapes with a diameter of 3-4 cm.
Bake in a preheated oven at 170-180°C for 25-35 minutes.
After baking, carefully remove the cookies from the baking sheet and cool them on a rack.
For the best flavor, it is recommended to refrigerate the cookies for at least 12 hours before serving.
