Pumpkin Zephyr Marshmallow

This post may contain affiliate links.

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.

Why You’ll Love This Recipe

• Zephyr is a gluten-free dessert, like Macarons or Meringue Cookies.
• No baking is required to make this recipe. Try also Strawberry Panna Cotta or Homemade Ice Cream.
• Cookies are delicious and can be stored at room temperature, like Hot Chocolate Bombs.

Ingredients

• Sugar: White granulated sugar.
• Glucose Syrup: Can be substituted with inverted sugar.
• Pumpkin Puree: Make sure you are using pumpkin puree and not pumpkin pie filling.
• Water: Clear water.
• Egg Whites: Use room temperature egg whites.
• Agar: This is the main ingredient in the recipe. I used agar from Modernist Pantry.

How to Make This Recipe

Line 2 baking sheets with parchment paper. Prepare a pastry bag with a Wilton 1M or Ateco 846 piping tip. Place the piping bag into a 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 the syrup, whisking a few times. The syrup should be thicker after 5 minutes of boiling. The syrup should be at 217-221°F (102- 105 °C) 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 a stand mixer with a whisk attachment, add egg whites. Beat on low speed until foamy, then add granulated sugar. Whip on medium speed until 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 the whisk; aim it toward the side of the bowl. When all the syrup is poured in, increase the speed to high and whip for 2 minutes. Transfer the mixture into the prepared piping 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).

Expert Tips

• Get all tools and ingredients 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 gelatin or pectin.
• Use parchment paper to line the baking sheet pan before piping Zephyr.

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