Fruit Marshmallow Zefir Recipe

Jump to Recipe Print Recipe

The Comfort of Fruit Marshmallow Zefir Recipe

There’s something truly special about making your own Fruit Marshmallow Zefir Recipe at home. This Russian-inspired treat, with its delicate texture and airy fruit flavors, reminds me of calm weekends slow-cooking in the kitchen. I love how the soft sweetness and velvet-like chew come together, making every bite feel like a gentle hug.

When you try this recipe yourself, you’ll notice how the golden, lightly crisp exterior gives way to a tender, fragrant interior. It’s a rewarding process that invites you to connect with simple, honest ingredients — no gums, no strange additives, just pure fruit and a touch of agar magic. Once you master this, you’ll find yourself reaching for it again and again.

This Fruit Marshmallow Zefir Recipe offers a delightful balance between softness and structure, perfect for an afternoon tea or an elegant dessert plate. Ready to dive into the details? Let’s explore what makes it so irresistible.

Ingredient Guide

• Tart apple (Granny Smith) – Adds natural pectin and subtle tartness for balance; swap with pears if preferred.
• Raspberries or blackcurrants – Provides vibrant fruit flavor and beautiful color; berries can be fresh or frozen.
• Granulated sugar – Sweetens and helps preserve; you can reduce slightly if you want a less sweet marshmallow.
• Egg white – Whipped to airy perfection, forms the meringue base for that classic light texture.
• Vanilla extract – Brings a warm, gentle aroma that rounds out the fruitiness.
• Agar agar powder – A vegetarian gel agent that sets the zefir firmly but softly; don’t substitute with gelatin for best results.
• Water – Used to bloom the agar and dissolve the sugar for the syrup.
• Icing sugar & cornflour – To coat and prevent sticking; cornflour is optional but great for a firmer finish.
• Piping bag & star nozzle – For creating the traditional swirl shape with a delicate texture.

Prep Before You Begin

Timing is the secret to a smooth Fruit Marshmallow Zefir Recipe experience. Give yourself at least an hour plus the overnight resting time for optimal texture. Make sure your egg whites come to room temperature—they whip better and lend a silkier finish. No oven is needed here, but clear counter space for mixing and piping is essential.

How to Make Fruit Marshmallow Zefir Recipe

1. Prepare the fruit purée: Gently cook your chopped apples and berries with sugar over low heat. You’ll notice the fruits soften and release a fragrant aroma. Once smooth and sieved, make sure this purée is fully cooled before moving on — hot purée will flatten your meringue.
2. Whip the egg white mixture: Combine 200g of cooled fruit purée, egg white, and vanilla extract in a stand mixer. Beat on high for 6–8 minutes until it thickens into a pale, glossy cloud. This meringue is the heart of your zefir — light yet sturdy.
3. Make the agar syrup: Let the agar agar powder bloom in water, then stir in sugar and bring to a gentle boil. Keep stirring until the syrup thickens without caramelizing. Hot and syrupy, this step is crucial because the agar sets quickly once cooled.
🚀

Expert Tips to Nail It

When you add the hot agar syrup, do it slowly and steadily while the mixer runs at medium speed to avoid splashing and ensure even thickening. Work fast here as agar sets in minutes — if it thickens too much, rewarm gently on low heat.

To get perfectly sized and consistent zefir, practice piping a few test rounds. The star nozzle creates those lovely ridges that dry crisp but keep inside softness. And don’t skip the resting time — that’s where the magic really happens.

4. Combine and whip: Slowly add the hot agar syrup in a thin stream to your whipped meringue while beating medium speed. Within minutes, the mixture will thicken, holding shape firmly but still delightfully soft — a balance only this technique achieves.
5. Pipe the zefir: Transfer the mixture to a piping bag fitted with a star nozzle. Pipe rounds onto parchment paper in pairs, leaving enough space to breathe. Each round should have a smooth swirl with a gentle peak — that little detail makes all the difference.
6. Rest and dry: Let the piped shapes rest, uncovered at room temperature, for 8–10 hours or overnight. The surfaces will dry to a silky yet tacky skin while inside stays soft and airy. Patience here is key; rushing will leave you with sticky lumps instead of tender clouds.
7. Assemble and finish: Gently lift each pair and press them together for the classic double swirl. Dust with a generous coating of icing sugar or a mix of icing sugar and cornflour to keep them from sticking together. The finishing dust adds a soft matte elegance too.
8. Serve and store: Enjoy your zefir fresh at room temperature with a cup of tea, or use as an elegant garnish for desserts. Store leftovers in an airtight container for up to five days, but honestly, they rarely last that long around here!

Creative Variations for Fruit Marshmallow Zefir Recipe

• Swap in different fruits like peaches, cherries, or mangoes for a tropical twist.
• Add a pinch of ground cinnamon or cardamom to the egg-white mixture for warm spice notes.
• Use lemon zest in the purée for an extra bright, fresh punch.
• Try folding in finely chopped fresh herbs like mint or basil just before piping.
• Dust with edible flower petals or freeze-dried berry powder to amp up presentation.
• Experiment with natural fruit powders like beetroot or blueberry for bold hues.

Storage, Freezing & Reheating

• Store at room temperature in a sealed container, layered with parchment paper, for up to 5 days.
• Avoid refrigeration; moisture will soften the crisp exterior.
• Freeze in airtight bags for up to 2 weeks; thaw gently at room temperature.
• Do not microwave—zefir is best enjoyed fresh or thawed naturally.
• To re-crisp, briefly air dry leftover zefir in a low-temperature oven (50°C/120°F) for 10 minutes, watching carefully.

Fruit Marshmallow Zefir Recipe FAQs

• Can I use gelatin instead of agar agar? Gelatin won’t set zefir the same way—agar agar is key for that perfect texture and firmness without heaviness.
• Why won’t my zefir hold its shape? The agar syrup needs to be hot and added slowly; also be sure your meringue is whipped fully to glossy peaks before combining.
• Can I use frozen fruit? Absolutely! Just thaw and drain excess liquid, then proceed with cooking to keep your purée thick and flavorful.
• How long should I let the zefir dry? At least 8 hours at room temperature is ideal. This rest time develops the classic delicate crust and interior softness.
• Is this recipe vegan-friendly? Not as-is because of the egg white. However, aquafaba (chickpea water) can be substituted for egg white in some experiments, but results may vary.

Print