First, line an 8x8 baking pan with plastic wrap and then spray with oil and generously dust with powdered sugar. Set aside.
In your stand mixer, beat the egg whites on high until medium/stiff peaks form.
Add the allulose and water to a small saucepan and bring to a boil to create a simple syrup.
Whisk the syrup continuously until it reaches a rolling boil, then add the salt and vanilla to the saucepan.
In a separate bowl, dissolve the two boxes of unflavored jel into ½ cup water and then add to the saucepan. Whisk to combine then remove from heat.
Turn your mixer down to low, and slowly pour the sugar mixture into the egg whites to create a marshmallow fluff.
While it is still mixing, add in the ¼ cup of powdered sugar and whisk for another 30 seconds on high.
Quickly pour the fluff into your prepared baking pan, smooth the surface, and let it rest for about 3 hours/overnight.
Once they have set up, dust with more powdered sugar and turn it out on a lined surface and slice into squares. I recommend using clear fishing line for clean and precise cuts.
Enjoy them on their own,roast them to create s’mores, or add them to your hot chocolate!