Healthy, Low-Sugar Marshmallows that only take 10 minutes to make!! Naturally high in protein and collagen, low-calorie and extra-delicious! But the best part is... You can eat the whole batch for breakfast and feel great about it!
Pour 2 tbsp of water over the gelatin and set aside.
Begin whipping the egg whites with the cream of tartar at low-speed at first and, when they begin to fluff up whip at high speed.
Add the sugar or the sweetener to the egg whites, one tsp. at a time and keep whipping the meringue until it's solid and stiff, about 5 minutes.
As you're whipping the meringue, stick the gelatin and water mixture in the microwave or set it over a water-bath. Watch the gelatin melt CLOSELY! You do not want it to boil. You only want it to melt. It took my microwave about 20 seconds to melt the gelatin. Yours may be different, so - watch closely!
Once the gelatin is melted let it sit for a minute or so to cool down a bit (just until the meringue is whipped)
Gradually, with the mixer running at medium speed sprinkle the gelatin over the meringue. Add the vanilla extract. Whip for another minute just to make sure that everything is incorporated.
Immediately pour the mixture into a container. (I'm saying that because the meringue will begin to harden quickly!). Stick the container in the fridge and when it's hard and solid (usually in about 1 hour) - your Marshmallows are ready to be cut.
Cut the marshmallows and enjoy!
*I like using less sugar (because well... sugar isn't very healthy in large amounts and trust me, this much sugar will land you a batch of sweet marshmallows!). But you can always taste the meringue before adding the gelatin to it to make sure that it's sweet enough for you. Also if you are going to use a sugar substitute, I found that Erythritol is the best from both worlds: it's natural unlike, say, Sweet'n'Low, but it doesn't land that bitter taste that Stevia sometimes does. It's also in a granular form - so it does taste and look like sugar.