Searching for Marshmallows

WARNING: Please read this post on the use of agave nectar before pursuing this recipe. I'm planning to attempt honey-sweetened marshmallows in the near future - so in the mean time - try organic cane juice.

The picture here (from www.cookingforengineers.com) shows an amazing plateful of homemade marshmallows that my heart's desire is to replicate.

It saddens me to say that after days of research (off and on of course) I think I am running out of options. As you know we have gone refined-sugar free and so my most versatile of sweeteners is the yummy agave nectar. Well, we also eat more or less an Old Testament diet which takes out all pork products. So I have been mousing and clicking away for a recipe that uses or can adapt agave nectar with non-pork gelatin for homemade marshmallows.

The research has been hopeful but ultimately discouraging. Most of the comments of using vegetarian gelatin in exchange for the regular Knox gelatin is that is down not "froth up" correctly. One person described their result as sweet, syrupy jello. Not what I am looking for. So my last hope is for finding gelatin that is from beef or chicken (without the pork) and giving that a shot with the agave nectar. Since the preparation requires mixing the ingredients for 15 minutes straight, (and I do not have a stand mixer) - I want to do all I can to make sure the end result is a success. I may be discouraged, but not defeated. Stay tuned for the ongoing marshmallow saga.