Zephyr Recipe
Zephyr is my favorite childhood dessert. It is also known as the Russian marshmallow. This soft and fluffy dessert is gluten-free and dairy-free. I am sharing Zephyr Recipe and hope you will love this dessert as much as I do. This recipe does not require a thermometer and is very simple to make.
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Zephyr ingredients:
- Agar-agar. This is the main setting ingredient. Do not substitute with gelatin.
- Fruit puree. Any fruit puree will work. Applesauce is good too.
- Granulated sugar. Regular granulated sugar. Do not use brown sugar for this recipe.
- Egg whites or pasteurized egg whites from the carton.
What is agar-agar?
Agar-agar (or just agar) is a plant-based setting agent, similar to gelatin. It doesn’t have any aroma. It is kosher-friendly and vegan-friendly. Agar comes in different forms: powder, flakes, strands, and even bars. Different agar brands have different strengths. This information is usually printed on the packaging. For this recipe, you will need agar with strength of 900g/cm2 or higher. I would not recommend using lower strength. Agar activates when it’s dissolved in water and boiled to at least 110oF (40oC).
How to make this recipe
Prepare the pipping bag with Wilton 1M tip in a tall glass, so it’s easy to fill with batter. Lane 2 baking sheets with parchment paper.
In a medium saucepan add agar-agar and water, and stir well. Add granulated sugar and fruit puree. Cook over medium heat. As soon as it starts boiling, set the timer to 5 minutes. Continue cooking syrup, whisking a few times. The syrup should be thicker after 5 minutes of boiling. There is no need for a thermometer. After the syrup is ready, remove from the heat.
Tip from Marina: Syrup should be at 217oF-221oF (103oC-105oC) if you want to check with a thermometer.
Meanwhile, start making meringue. In a mixing bowl with a whisk attachment add egg whites and beat on low speed until nice and foamy. Change speed to medium and slowly add granulated sugar. Whip the meringue until soft peaks form.
Next step, slowly pour the sugar syrup into the meringue, while the mixer runs on medium-high speed. Do not pour syrup into whisk, aim it toward the side of the bowl.
When all the syrup is poured in, increase the speed to medium-high and whip for 2 minutes.
After that, immediately transfer the mixture into the prepared pipping bag. Pipe 2-inch round rosettes on the prepared baking sheets.
Tip from Marina: You can dust with freeze-dried strawberries at this step.
Let Zephyr set for 4-5 hours or overnight.
Dust with powdered sugar before placing it in the box or container.
Is it safe to use raw egg whites
This recipe has a similar method to an Italian Buttercream, where adding the hot syrup partially tempers the egg whites. It is safe to eat after. However, if you want to be extra cautious, you can use pasteurized egg whites.
How to store Zephyr
When Zephyr dried and dusted with powdered sugar, place it in airtight container and keep at room temperature for 2-3 days. Zephyr doesn’t freeze well.
More Delicious Recipes
- Pumpkin Zephyr Marshmallow
- Apple Zephyr
- Gluten Free Crumbs
- Homemade marshmallow
- Chocolate swirl meringue cookies
- Meringue Cookies
If you make this Zephyr Recipe, please tag me on social media, and make sure to leave a rating down below. I would love to see your creations!
Zephyr Recipe
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 pipping bag
- 1 wilton 1 M piping tip
Ingredients
- 1 Tablespoon Agar-agar
- ¼ cup granulated sugar 1
- ½ cup strawberry puree
- ⅓ cup water
- 2 egg whites
- ¾ cup granulated sugar 2
- ½ cup powdered sugar to dust
Instructions
- In a medium saucepan add agar-agar and water, stir well.
- Add granulated sugar 1 and fruit puree.
- Cook over medium heat. As soon as it starts boiling, set timer for 5 minutes. Continue cooking syrup, whisking a few times. Syrup should be thicker after 5 minutes boiling. Remove from heat.
- In a mixing bowl with whisk attachment add egg whites and beat on low speed until nice and foamy.
- Change speed to medium and slowly add granulated sugar 2.
- Whip the meringue until soft peaks form.
- Slowly pour the sugar syrup into the meringue, while mixer running on medium high speed. Do not pour syrup into whisk, aim it toward the side of the bowl.
- When all the syrup is poured in, increase the speed to medium high and whip for 2 minutes.
- Immediately transfer the mixture into the prepared pipping bag.
- Pipe 2-inch round rosettes on the prepared baking sheets.
- Let Zephyr set for 4-5 hours or overnight.
- Dust with powdered sugar and enjoy!
Hi Marina. What would be the equivalent in gelatin powder or leaves please?
This is recipe to make Zephyr with Agar-Agar only. You can not substitute with gelatin. The texture will be not be the same. Check my other recipe of Homemade Marshmallow that made with gelatin.
Hi, after 24 hours,the inside of the flowers is still sticky. What is the problem?
Syrup was not cooked long enough or agar-agar not strong.
Oh my such a small amount of sugar but it better u put in gramms it’s much easier just confusing me thank u Marina will try
how to make zephir take time to harden, to divide the colors before firming
When you make zephyr you have to work very fast and have everything ready in front of you. To color Zephyr you can by using small bowls or cups and adding color. Mix fast and transfer into pipping bags. You can also keep pipping bags with Zephyr in the towel to keep them warm before pipping.