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Apple Zephyr

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Apple Zephyr is a marshmallow that I was eating when was a kid. This soft and fluffy dessert is gluten-free, dairy-free, and simple to make. I included tips and videos on my YouTube Channel that will help you to master this dessert. And did I also mention that no baking was involved? Yes, no baking. You will be impressed.

white marshmallow Cookes.

Ingredients note

  • Egg White. Use room-temperature egg white.
  • Sugar. White granulated sugar. Pease note that recipe calls for Sugar 1 and Sugar 2.
  • Apple Sauce. I used no sugar-added apple sauce.
  • Agar. This is main ingredient in this recipe. So not substitute with gelatin or cornstarch.
pipped apple zephyr on the parchment paper.

Expert Tips

  • Apple sauce can be substituted with any fruit puree or juice. I would recommend using natural puree without any sugar added.
  • If you want to make classic white Zephyr, use apple sauce or apple puree. Apple puree can be made from baked apples.
  • Watch the full video on my YouTube Channel before making Zephyr.
  • Prepare all tools and ingredients before making this recipe as you need to pipe fast. Zephyr is stabilizing very fast. If you pipe slowly it can stabilize in the pastry bag and you won’t be able to reverse.
apple zephyr on the plate.

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Recipe FAQs

Is Zephyr the same as marshmallow?

No, they are two different desserts with different textures. Zephyr is made of fruit puree or juice with agar as a gelling agent. Marshmallows made with gelatin.

How to store Zephyr?

When Zephyr is dusted with powdered sugar, place it in an air-tight container and keep it at room temperature for 2-3 days.

Can I freeze Zephyr?

Do not freeze Zephyr. The texture will be different after defrosting.

If you make Apple Zephyr, please tag me on social media and make sure to leave a rating down below. I would love to see your creations.

apple zephyr

Apple Zephyr

Apple Zephyr is soft and fluffy marshmallow that made with apple sauce. Zephyr is gluten and dairy free dessert.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine russian
Servings 12 people
Calories 82 kcal


  • 1 stand mixer or electric hand mixer
  • 1 saucepan
  • 1 spatula
  • 1 whisk
  • 1 large pipping bag
  • 1 Ateco 845 pipping tip
  • 1 timer
  • 1 cooking thermometer


Apple Zephyr

  • 50 gr water
  • 6 gr agar
  • 150 gr white granulated sugar 1
  • 111 gr apple sauce (one small container)
  • 55 gr egg whites room temperature
  • 80 gr white granulated sugar 2


How to make Apple Zephyr

  • Get all tools and ingredients ready.
  • Line two baking trays with parchment paper. I use macarons mat under too.
  • Prepare large pipping bag with Ateco 845 tip.
  • In the small sauce pan add water, agar, apple sauce and sugar 1. Stir well.
  • Over medium heat bring mixture to boil. Boil for 5 min. Use timer.
  • Meanwhile, in the mixing bowl of stand mixer, off egg whites and whisk on low speed until foamy.
  • Gradually add sugar 2 and whip on medium speed.
  • Cooking syrup should be thicker after 5 minutes boiling. Check with thermometer, temperature should be 103oC- 105oC.
  • Slowly pour the syrup into the meringue, while mixer running on medium speed. Do not pour syrup on whisk, aim it toward the side of the bowl.
  • When syrup is all poured in, increase the speed to hight and whip for 2 minutes.
  • Transfer into prepared piping bad and pipe 2 inch round rosettes on the parchment paper.
  • Let Apple Zephyr to set for 4-5 hour, then dust with powdered sugar.


Prepare all tools and ingredients before making this recipe as you need to pipe fast. Zephyr is stabilizing very fast.
Apple sauce can be substituted with any fruit puree or juice.


Serving: 1servingCalories: 82kcalCarbohydrates: 21gProtein: 1gFat: 0.1gSaturated Fat: 0.001gPolyunsaturated Fat: 0.003gSodium: 9mgPotassium: 20mgFiber: 0.1gSugar: 20gVitamin A: 3IUVitamin C: 0.1mgCalcium: 4mgIron: 0.1mg
Tried this recipe?Let us know how it was!

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