• In a bowl combine marshmallow root, collagen, probiotics, and warm water whisk until thoroughly combined.
  1 tsp powdered marshmallow root, 1 tsp plain collagen, 2 capsules PB 8 Probiotic, 1/3 cup warm water
• Set the water mixture aside.
• Place egg whites and whisk until frothy.
• Add cream of tartar, and 2 tsp powdered monk fruit sweetener to the egg whites in a bowl of a stand mixer.
  1/3 + 2 cup + tsp powdered monk fruit sweetener, 3 egg whites, 1/2 tsp cream of tartar
• Next, whisk until it forms soft peaks.
• Set aside.
• In a medium saucepan pour in water mixture, maple sugar, 1/3 cup powdered monk fruit sugar.
  2 tsp monk fruit sweetener, 1/3 cup maple sugar
• Add maple syrup and pure vanilla.
  3/4 cup maple syrup, 1 tsp pure vanilla
• Slowly bring the sugar mixture to a boil (approximately 15 minutes).
• Stirring until combined and no lumps.
• Insert a candy thermometer into the mixture.
• Most importantly, do not stir the mixture as it will form sugar crystals.
• Cook until mixture reaches firm ball stage which is about 240-248 degrees.
• Turn the mixer back on to medium speed and in a slow steady stream in the sugar mixture into the egg whites until all the sugar mixture is poured into the egg whites.
• The egg whites will deflate a little but once all the sugar mixture is added they will thicken and fluff.
• Although once all the sugar is incorporated into the egg whites turn the mixer on high and beat for 7-8 minutes.
• Scoop out and store inside a sterilized airtight glass jar at room temperature for up to six weeks.

Important Note:

• Spread can be re-whipped by hand if it becomes flat.