Step 1. Soften unflavored gelatin in cold water. Set aside.

Step 2: In a mixer bowl beat egg whites and cream of tarter until they are stiff. While they are beating work on step 3.

Step 3. In a medium saucepan combine water and erythritol. Boil for 4 minutes.

Step 4. Stir softened unflavored gelatin into hot syrup in saucepan. Whisk until clear.

Step 5. While mixer is mixing, slowly pour the syrup in. Add strawberry extract, ChocZero Strawberry Syrup, and marshmallow extract. Whisk on high for 12 minutes.

Step 6: Line a baking sheet with parchment paper. Sprinkle it lightly with erythitol.

Step 7: When the marshmallows are done whipping, fill a decorating bag with the mixture. Pipe rosettes on the parchment paper. Sprinkle the rosettes with erythritol. I often do a tray of rosettes and spread the remainder on in a lined baking sheet. Allow the marshmallows to dry for 12 hours at room temp.

Variations: Dip the bottom of the rosettes in chocolate and then drizzle with melted chocolate. Cut the marshmallows that you have spread on a baking sheet into strips. Dip in chocolate to coat.

If you allow the marshmallows to dry longer they will get very chewy.