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Fruit Marshmallow Zefir Recipe

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Russian Zefir is a delicate fruit marshmallow treat made from a blend of fruit purée, egg whites, and agar syrup. This light and airy confection has a smooth, slightly chewy texture with a sweet, fruity flavor. Traditionally piped and left to rest for several hours, zefir offers a unique and elegant dessert option that pairs perfectly with tea or can be gifted as a delightful homemade sweet.

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 purée (prepared and cooled)
  • 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 chopped apple and berries in a saucepan with 150 g sugar. Cook over low heat for 10–12 minutes until soft. Blend the mixture until smooth and strain through a fine sieve to remove seeds. Allow the purée to cool completely before proceeding.
  2. Whip the Egg White Mixture: Measure out 200 g of the cooled fruit purée. In a stand mixer, combine the purée with the egg white and vanilla extract. Beat on high speed for 6–8 minutes until the mixture becomes thick, pale, and glossy.
  3. Make the Agar Syrup: In a separate saucepan, combine the agar agar powder with 150 ml water and let it bloom for 5 minutes. Add 200 g sugar and bring to a boil, then simmer gently for 4–5 minutes while stirring constantly. The syrup should be thick and syrupy but not caramelized. Work quickly while hot.
  4. Combine Syrup and Fruit Mixture: With the mixer running on medium speed, slowly pour the hot agar syrup into the whipped fruit mixture in a thin, steady stream. Continue beating for an additional 2–3 minutes until the mixture thickens and holds its shape. Act swiftly as agar sets fast.
  5. Pipe the Zefir: Spoon the mixture into a piping bag fitted with a star nozzle. Pipe rounds onto baking paper in pairs of equal size, leaving space between each for airflow.
  6. Rest the Zefir: Allow the piped zefir to rest uncovered at room temperature for 8–10 hours or overnight. The surface should dry to a lightly tacky texture while the interior stays soft.
  7. Assemble the Zefir: Once set, gently lift the zefir pieces and match them into pairs. Press two pieces together to form the traditional double swirl shape. Dust generously with icing sugar or a mixture of icing sugar and cornflour to prevent sticking.
  8. Serve and Store: Serve the zefir at room temperature. It pairs beautifully with tea or light desserts. For presentation, place zefir in paper cases or wrap in cellophane for gifting. Store any leftovers in an airtight container for up to 5 days.

Notes

  • Ensure the egg white is at room temperature for better volume when whipped.
  • Straining the fruit purée removes seeds for a smoother texture.
  • Work quickly when combining the hot agar syrup with the fruit mixture as agar sets rapidly.
  • Resting time is crucial to develop the characteristic texture; do not skip or shorten this step.
  • Dusting with icing sugar or a cornflour mixture helps prevent sticking during storage and handling.
  • Zefir can be flavored with different fruits based on preference, adjusting sugar amounts accordingly.
  • Store zefir in an airtight container at room temperature; refrigeration is not recommended as it can alter texture.

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