Strawberry Marshmallow (Zefir)
Valentines’ Day is just around the corner and I am here to share a Strawberry Marshmallow or recipe, or Russian Zefir (zeh-feer) as we call it, that I have borrowed from Lea’s Cooking blog. I made it for my sister’s babyshower last year and it was so delicious and so pretty that I couldn’t not come back and tell you about it!
The Strawberry Marshmallows are very dainty and light little confection, which is absolutely perfect to finish off a nice Valentine’s day dinner. Plus they can be made in advance, so you don’t need to fuss around the kitchen with the dessert last minute. They are not like the bagged marshmallows you would buy at the store. These are much lighter and they practically melt in your mouth as you eat them.
As I mentioned earlier, I made them for my sister’s babyshower and they were pretty awesome to add to the array of other pink desserts on the dessert table. Since the marshmallows Zefir is colored with jell-o, you can customize the color and flavor according to your wishes or the colors of your party as well. My sister was having a girl,so strawberry was the perfect color for us.
Just in case you’re curious, I also made these lollipop macarons filled with with white chocolate ganache and raspberry (you can find the recipe for the shells here, and the recipe for the white chocolate ganache that circled the raspberry inside the macaron right here),
the strawberry cheesecake glasses, .
and the cake (see this post about how I piped the ruffles. The technique I used there and here are identical). The rest (tiramisu in glasses, apple butter cake rolls, napoleon squares and the wafer cake) was made by gals in our family.
UPD on ZEFIR (March 2017):
you can also pipe this Zefir onto Popsicle sticks in a flower pattern and make zefir pops. They’re always such a hit with the kids! For this, you would need to pipe half onto a Popsicle stick, and the other half just plain. Then join the two (one with the stick and one without) together, for a beautiful Zefir pop!
Then, melt a little bit of chocolate, pipe some onto plastic wrap, and set your Zefir pops on top, with the stick sticking up for a Zefir. This way, you do not need a block to stick the pops in.
Or just stack them in circles. Any way you make them, they’re always a gorgeous and delicious addition to any party!
Their super light, melt in your mouth flavor always leaves you wanting just another tasty bite.
Strawberry Marshmallow (Zefir) & Babyshower Dessert Table
Light and airy strawberry marshmallows. The ultimate dessert recipe made from scratch.
To make jell-o mixture:
- 3 oz water
- 3 oz pack of Jell-O Raspberry flavor or any other
To make the Agar Agar Mixture
- 1 cup water
- 3 tsp Agar-Agar you can order online, or search for at local Asian stores
- 3 1/2 – 4 cups sugar
- 1.5 large lemons
For the meringue
- 5 egg whites
To sprinkle on top of marshmallows
- 24 inch pastry bag
- Star Tip 1M
Prepare the jell-o by mixing 3 oz of boiling water and the contents of the jell-o package together, then stir until the granules are completely dissolved.
Squeeze 1.5 large lemons into a separate cup, set aside.
Place 5 egg whites into a the bowl of a mixer and start whipping going from low to high speed.
At the same time add 1 cup cold water and 3 tsp agar-agar to a medium-sized nonstick saucepan and set over high heat, stirring constantly. Once it comes to a boil, lower the heat to medium and boil for 2 minutes. Gradually add 3½-4 cups sugar to the mixture while continuing to mix. Boil for 2 minutes.
By this time egg whites should be very fluffy. Turn mixer to lower speed and slowly pour in the hot agar agar mixture, then the lemon juice and the jell-o mixture. Turn mixer back to high and whip for additional 5 minutes.
Meanwhile prepare for piping the marshmallows - line an area of about 5-6 feet by 1.5 foot with plastic wrap or aluminum foil. Fit a 24 inch piping bag with a star tip (or use a ziplock bag with a snipped end). Fill the bag with marshmallow mixture, twist the open end and pipe out rosettes onto the plastic wrap lined table surface. Pipe them slightly bigger than you would want them in the end, as they shrink while drying. Dust the tops with powdered sugar generously. Leave the marshmallows on the table overnight to dry out the top surface. Next day, peel 2 halves off the plastic wrap and stick the two sticky sides together.
Recipe Source: Lea's Cooking
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And there you have it. You can store the little treats at room temperature in an air tight container for up to a week. They do dry out with time, so they’re best eaten within a couple days of making them.
Bon Appetite & Happy Pinning!
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