This recipe for light and fluffy ketogenic marshmallows is from “The Modified Keto Cookbook”
A few important tips – Use pasteurized eggs in the shell or dried egg whites to make this recipe since the egg whites will be eaten raw. Fresh pasteurized eggs may take longer to whip into stiff peaks. Use a metal or glass bowl that is completely clean and dry. Any fat on the bowl or mixer will prevent the whites from whipping. Allow the eggs to come to room temperature in the shell before whipping. Use a stand mixer or an electric hand mixer. The process could take up to 10 minutes.