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Fruit Marshmallow Zefir Recipe

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4.8 from 133 reviews

Russian Zefir is a delicate and airy fruit marshmallow treat made from cooked fruit purée, whipped egg whites, and agar syrup. This light confectionery is piped into elegant swirls, dried to a tender, slightly tacky finish, and dusted with icing sugar. Perfect for a sweet snack or dessert, zefir offers a fruity, vanilla-infused flavor and a melt-in-your-mouth texture that beautifully complements tea or light desserts.

Ingredients

Fruit Purée

  • 200 g tart apple (such as Granny Smith, peeled and chopped)
  • 100 g raspberries or blackcurrants (fresh or frozen)
  • 150 g granulated sugar

Meringue Mixture

  • 1 large egg white (room temperature)
  • 200 g fruit purĂ©e (prepared and cooled from above)
  • 1 tsp vanilla extract

Agar Syrup

  • 6 g agar agar powder
  • 150 ml water
  • 200 g granulated sugar

Finishing

  • Icing sugar (for dusting)
  • Cornflour (optional, for firmer setting)
  • Piping bag with star nozzle

Instructions

  1. Prepare the Fruit Purée: Place the peeled and chopped apple along with raspberries or blackcurrants and 150g of granulated sugar in a saucepan. Cook over low heat for 10–12 minutes until the fruits are soft. Blend this mixture until smooth, then strain through a fine sieve to remove seeds. Set aside and let the purée cool completely before use.
  2. Whip the Egg White Mixture: Measure out 200g of the cooled fruit purée. In a stand mixer, combine the purée with one large egg white and one teaspoon of vanilla extract. Beat at high speed for 6–8 minutes until the mixture is thick, pale, and glossy, resembling a meringue texture.
  3. Make the Agar Syrup: In a separate saucepan, mix 6g agar agar powder with 150ml water and let it bloom for 5 minutes. Add 200g granulated sugar and bring the mixture to a boil. Simmer gently for 4–5 minutes, stirring constantly, until the syrup thickens but isn’t caramelized. Work quickly as the syrup needs to be used while hot.
  4. Combine Syrup and Fruit Mixture: With the mixer running at medium speed, slowly pour the hot agar syrup in a thin, steady stream into the whipped fruit and egg white mixture. Beat continuously for an additional 2–3 minutes until the combined mixture thickens and holds its shape firmly. Agar sets quickly, so work swiftly.
  5. Pipe the Zefir: Transfer the mixture into a piping bag fitted with a star nozzle. Pipe rounds of equal size onto baking paper, arranging them in pairs with space between each to allow airflow during drying.
  6. Rest the Zefir: Allow the piped zefir to rest uncovered at room temperature for 8–10 hours or overnight. The surface should become lightly tacky while the interior remains soft and marshmallow-like.
  7. Assemble the Zefir: Once dry and set, gently lift the piped pieces and pair them by pressing two together to form the classic double swirl shape. Dust thoroughly with icing sugar or a mixture of icing sugar and cornflour to prevent sticking.
  8. Serve and Store: Serve the zefir at room temperature alongside tea or as a dessert accompaniment. For gifting or presentation, place pieces in paper cases or wrap in cellophane. Store leftovers in an airtight container for up to 5 days.

Notes

  • Use tart apples like Granny Smith for the purĂ©e to balance sweetness with acidity.
  • Ensure the egg whites are at room temperature for better whipping.
  • Work quickly when combining hot agar syrup as it sets rapidly.
  • Resting time is crucial for the zefir to develop the right texture; do not rush drying.
  • Dust with icing sugar to prevent the pieces from sticking together during storage.
  • Optionally mix icing sugar with a little cornflour for a firmer coating.
  • Use a piping bag with a star nozzle to create the traditional swirled look.
  • Zefir is gluten-free by nature, but always check ingredient labels if preparing for gluten-sensitive individuals.

Find it online: https://oliviabakes.com/fruit-marshmallow-zefir-recipe/