Wash the eggs with warm water and dry them. Carefully separate the whites (ensure no yolk is included) into a clean and dry tall vessel. Store the yolks in a closed container in the refrigerator and use them to prepare another meal within a few days. Add a pinch of salt to the whites and beat them with a mixer or a manual kitchen whisk into stiff peaks. When the whites are thoroughly whipped, begin gradually adding the sweetener while continuing to whip. Mix until the sweetener is fully dissolved.

Lay baking paper on a plate and spoon out "blobs" of the whipped egg white, keeping some space between each. Place in the microwave for about 30 seconds to 1 minute (depending on the microwave's power). Watch carefully and remove as soon as the mixture sets and slightly puffs up. Transfer the finished marshmallows to a bowl and continue with the next batch until all the mixture is used.

Serve warm or cold.