Protein Marshmallow Fluff
Prep time
Total time
Makes about 3 cups.
Serves: 3
  1. In a large bowl, put agar powder, whey protein, and ⅓ cup water. Mix well, and let sit for 1 hour.
  2. After the 1 hour, heat remaining ⅓ cup water to a boil. Turn off heat.
  3. Begin to beat the agar whey mixture with an electric mixer using the whisk attachment (if available).
  4. Slowly add in the hot water, and continue to beat with electric mixer.
  5. Once it is thick and no longer hot, add the marshmallow extract and sweetener.
  6. After a total of 10 minutes of beating (or 15 minutes if you use stevia), you'll begin to reach "stiff peak" stage. This is when you (turn off and) lift the beater from the mix, and you see peaks of fluff that are stiff and don't fold over. That means you're done beating!
  7. Using a spoon or rubber spatula, gently place your fluff in a jar, and store in the refrigerator.
  8. Enjoy!
A note about substitutions: because each type of protein powder has a distinct flavor and texture, I would not try substituting different types of protein powders in this recipe. If you choose to use a stevia sweetener, you'll probably need to beat the mixture for an extra 5 minutes.
I've had the agar mixture sit for up to 3½ hours (instead of 1 hour) and it still worked perfectly.
The fluff will lose a little of its glossy white look over time, but will remain fluffy and delicious for at least a couple of days in the fridge. I can't say if it will last any longer; I always eat mine by then!
Nutrition Information
Serving size: ⅓ recipe (about 1 cup) Calories: 76 Fat: 0g Carbohydrates: 6g Sugar: 1g Fiber: 1g Protein: 12g
Recipe by Andréa's Protein Cakery at