Zephyr Recipe
If you want to make Russian marshmallows, this Zephyr recipe is the one you need. This dessert is gluten and dairy-free.
Servings: 30 marshmallows
Calories: 36kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 pipping bag
- 1 wilton 1 M piping tip
Ingredients
Zephyr
- 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
How to Make Zephyr
- In a medium saucepan, add agar-agar and water and stir well.
- Add granulated sugar one and fruit puree.
- 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. Remove from heat.
- In a mixing bowl with a whisk attachment, add egg whites and beat on low speed until foamy.
- Add sugar 2 and start whipping on medium-high speed.
- Whip the meringue until soft peaks form.
- Slowly pour the 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 medium-high and whip for 2 minutes.
- Immediately transfer the mixture into the prepared piping 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!
Notes
The syrup should be at 217oF-221oF (103oC-105oC) if you want to check with a thermometer.
Nutrition
Serving: 1marshmallow | Calories: 36kcal | Carbohydrates: 9g | Protein: 0.3g | Fat: 0.04g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 4mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 0.5IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.1mg
