Pumpkin Zephyr Marshmallow

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Pumpkin Zephyr Marshmallow is a soft and fluffy dessert made with pumpkin puree. These marshmallow pillows are made by beating egg whites with sugar and adding pumpkin puree syrup. Zephyr looks like meringue but has the texture and consistency of a marshmallow.

Pumpkin Zephyr Marshmallow on the plate.

How to make this recipe

Line 2 baking sheets with parchment paper. Prepare pastry bag with Wilton 1M or Ateco 846 pipping tip. Place the pipping bag into tall glass or pitcher.

In a saucepan add water and agar. Stir well with the whisk. Add granulated sugar, glucose syrup, and pumpkin puree. Mix with a whisk and cook over medium heat. As soon as it starts boiling, set the timer for 5 minutes. Continue cooking syrup, whisking a few times. The syrup should be thicker after 5 minutes of boiling. Syrup should be at 217-221oF (102-105oC) if you want to check with a thermometer. When the syrup is ready, remove it from the heat.

Meanwhile, start making meringue. In a mixing bowl of stand mixer with whisk attachment, add egg whites. Beat on low speed until foamy then add granulated sugar. Whip on medium speed untill soft peaks form.

Slowly pour the pumpkin 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 syrup is poured in, increase the speed to high and whip for 2 minutes.

Transfer the mixture into the prepared pipping bag. Pipe 2-inch round rosettes on the prepared baking sheet. Let Pumpkin Zephyr Marshmallow set for 4-5 hours. Dust with powdered sugar (optional).

Pumpkin Zephyr Marshmallow on the plate.

Expert Tips

  • get everything ready, and only then start making Zephyr.
  • use room-temperature egg whites. Pasteurized egg whites will also work for this recipe.
  • make sure you are using pumpkin puree and not pumpkin pie filling
  • agar powder is a very important ingredient. Do not substitute with different setting ingredients, like gelatine or pectin.
Pumpkin Zephyr Marshmallow shaped as rosettes.

Recipe FAQs

How to store Zephyr?

Store Pumpkin Zephyr in an airtight container and keep them at room temperature for 2-3 days. I would not recommend freezing Zephyr.

Is Zephyr the same as Marshmallow?

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

Is Zephyr gluten and dairy-free?

Yes, Zephyr is a gluten and dairy-free dessert.

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

Recipe Card

Pumpkin Zephyr Marshmallow

Pumkpin Zephyr Marshmallow

Marina
These Pumpkin Zephyr Marshmallow pillows are made by beating egg whites with sugar and adding pumpkin puree syrup.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine russian
Servings 30 cookies
Calories 73 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 spatula

Ingredients
  

Pumpkin Sugar syrup

  • 250 gr pumpkin puree
  • 380 gr granulated white sugar
  • 100 gr water
  • 40 gr glucose syrup
  • 14 gr agar powder

French meringue

  • 80 gr egg whites room temperature
  • 100 gr granulated white sugar

Instructions
 

  • Line 2 baking sheets with parchment paper.
  • Prepare pipping bag with Wilton 1M pipping tip. Place pipping bag into tall glass or pitcher. 
  • In a saucepan add water and agar. Stir well with the whisk.
  • Add granulated sugar, glucose syrup and pumpkin puree.
  • Mix with whisk and 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. Syrup should be at 217-221oF (102-105oC) if you want to check with thermometer. When syrup is ready, remove from the heat. 
  • Meanwhile, start making meringue. In a mixing bowl of stand mixer with whisk attachment, add egg whites.
  • Beat on low speed untill foamy then add granulated sugar. Whip on medium speed untill soft peacks 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 syrup is poured in, increase the speed to high and whip for 2 minutes. 
  • Transfer the mixture into the prepared pipping bag.
  • Pipe 2-inch round rosettes on the prepared baking sheet.
  • Let Pumpkin Zephyr Marshmallow to set for 4-5 hours.
  • Dust with powdered sugar (optional).

Notes

Get all ingredients and tools ready before making this recipe because Zephyr stabilizes very fast. 
Measure all ingredients by weight using a kitchen scale. 

Nutrition

Serving: 1cookieCalories: 73kcalCarbohydrates: 18gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.002gMonounsaturated Fat: 0.003gSodium: 7mgPotassium: 27mgFiber: 0.3gSugar: 17gVitamin A: 1297IUVitamin C: 0.3mgCalcium: 6mgIron: 0.2mg
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