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Russian Fruit Marshmallow Zefir Recipe

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Russian Zefir is a delicate and airy fruit marshmallow made with a puree of tart apples and berries, combined with whipped egg whites and set using agar syrup. This sweet treat has a light, fluffy texture and is typically shaped into elegant swirls dusted with icing sugar. Perfect for serving at tea time or as a light dessert, zefir offers a naturally fruity flavor with a soft, melt-in-the-mouth consistency.

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 150g 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 200g 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 150ml water and let it bloom for 5 minutes. Add 200g 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 fruit purée is completely cooled before combining with the egg whites to prevent cooking the eggs.
  • Work quickly when combining the hot agar syrup with the whipped mixture as agar sets rapidly.
  • Resting the zefir uncovered is essential for developing the characteristic texture—do not cover during setting.
  • Optional dusting with a mixture of icing sugar and cornflour helps achieve a firmer exterior and prevents sticking.
  • Use fresh or frozen berries as preferred, but ensure they are fully thawed and drained if frozen.
  • Egg whites should be at room temperature for optimal whipping results.

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