This study aimed to investigate the structural and microstructural changes which were effective on marshmallow dough properties at various albumin percentages (0.1, 0.3, 0.5, 0.7, and 0.9%) and whipping speeds (250, 500, 750, and 1000 rpm) simulated with a rheometer and three levels of a lab-scale mixer at different processing times. In the model (rheometer) system, the most suitable whipping speed was selected as 750 rpm, since the maximum viscosity at the shortest time was achieved. In both systems, adding albumin created higher viscosity and smaller bubble size. Generally, the bubble size decreased during the whipping process. In the real system, the bubble size was larger than the model system, which could be due to intensive beats and more entrance of air. Increasing the network solidity with prolonged whipping caused the structure to break and disturb the big bubbles and decrease the quantity of the trapped air.