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.
Here are some other recipes to try:
- White Chocolate Raspberry Macarons – Italian Meringue Macaron shells, White Chocolate Ganache, and a fresh raspberry.
- Strawberry Cheesecake Cups – Light and fluffy no-bake dessert!
- Coffee Macaron Recipe – Creamy coffee flavored macarons.
- Strawberry Jello Cake Dessert – always a hit with kids!
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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Can you please tell me where the little flowers are from that are on the zhyphyr that has the sticks? Thank you!
Hey, just made these. And what’s the best way to store them?
In an air tight container, at room temperature.
I’ve made this before and it turned out pretty good but now it didn’t set and still sticky after leaving overnight .. any idea why it wouldn’t set?
Hi Natalya, it could be that your agar-agar is older and is not as active as it should be?
By the way, did you remember to sprinkle the powdered sugar on top? Usually, the powdered sugar is there to take away any residual stickiness and should take care of the problem.
Thank-you for sharing this wonderful recipe. It is absolutely fabulous and delicious. It turned out pretty well!
Thank you so much Luba!
I am making this right now. I have a question. When you say add the sugar and boil for two minutes does that mean let it come to a boil and then boil for two minutes or just cook it for two minutes after adding the sugar? Thank you
Just add the sugar, let it come to a boil and cook it for 2 minutes.
I must’ve done something wrong. It took forever to come back to a boil and when I fianally finished, the mixture never thickened. I’m afraid I overcooked it. My agar agar was fresh.. so I’m not sure. I won’t give up yet though:)
To be honest, I’m not sure at all what could’ve gone wrong. Could it be that the mixture never got to the temperature needed (boiling) to activate the agar-agar? Let me know if you figure out what went wrong 🙁
I have a question, can I substitute agar-agar with something else or it has to be it?
Hi Marina. Just wanted to ask if I can use gelatine instead of agar agar for zefir. Thanks
I am not sure how gelatine will substitute for agar agar, but know that jello doesn’t really harden that well at room temperature, as opposed to agar agar. Sorry I couldn’t be of more help 🙁
Not sure if you know, but Amazon does have agar agar for only 5.98$ – http://amzn.to/2n2yZwb
Hi Marina. Thanks a lot. I know that I can get Agar-Agar through internet but unfortunately I live in a country where internet orders are not shipped to. Thanks again.
I’m sorry about that 🙁 I do have a recipe for Zefir using packaged jell-o, but it is handwritten in a notebook and the instructions are not very precise, so may be one day when I have time I will write it out and post it on here.
Hi Marina. You are truly amazing baker and cook. Have made Prag cake – everyone who tried loved it. Thank you for the recipe. Now I would like to make zefir but cannot find it. Can I use gelatin instead? Thanks.
Hi! Is there a way to cut this recipe in half? i’ve tried making the full amount and its just too much for my kitchen aid mixer.. it starts to go over the sides once i start mixing it all together. Have you ever tried making a smaller batch?
This is such a fun dessert table! Everything looks so yummy 🙂 And I can’t recall last time I had zefir…but it looks so pretty. Your pics are seriously ….the bomb. LOL. if you lived closer I would so hire you to give me lessons 🙂
the display is just beyond beautiful!! and i am just speechless looking at your many wonderful creations! you are a awesome woman marina! cant wait to try out these macaroons and zefiri! thank you !!!!! <3
Thank you Alena, you’re too kind :*
That dessert table is beyond gorgeous. Just one of the things would make any dessert table outstanding and you made a whole pile of them!! lol Love everything about this post. I just recently introduced my kids to zefir from a local Russian store and they loved it of course. It was dipped in chocolate…how could they not?!! I really want to try a homemade version now. I love how beautiful yours turned out!
Thank you Julie! I’ve got only one sister. Gotta do it for the sister lol.This zefir is a little different than the one they sell at the russian store. It’s much lighter and melts in your mouth more. Although I do have a recipe I want to try that is supposed to be closer to the zefir at the russian store…
We love zephyr, but homemade doesn’t taste as what we got used to it’s too fluffy/light. I would like to try this other recipe that closer to the store bought. Would you mind point me to it? Thanks
This recipe will produce zephyr that is more fluffy/light than what you’re used to from the store. I personally do not have a recipe for the denser kind. I do know that the authentic recipes will have apple puree to help with densening up the consistency. If my aim was to replicate the store-bought ones, I’d start with a recipe that has some apple puree in it.
Beautiful photography Marina! Love your dessert table! This recipe is the best!
Thanks for sharing 🙂
Thanks for the recipe Lea! It’s amazing!
Hi I have a question, I made blackberry lemon zephyr for the first time and bought fresh agar agar. The thing is, my puree/egg white mix wasn’t becoming fluffy enough I thought, so I added a half more ago white and was able to achieve fluffyness. So I let it set on my stove uncovered for about 12 hrs and it STILL sticks to my first get tips like its a little wet. What am I doing wrong?? Please help, thank you.
Eggs come in different sizes so it might be that your eggs were smaller than usual. But I’m betting that it iou continues to whip it would fluff up.
As to the wetness, the zyphirs are supposed to have a bit of wetness which is why we coat them in powdered sugar.
Your photos are so striking and beautiful. I just want to eat a whole bunch of those cute little zefirchiki 🙂 And that baby shower looks incredible!!!
Thanks Natasha! That was my first time having the homemade zefir and it was truly declicious! Now I want to try to make zefir like they sell at the russian store. May be one of these days…