Peach Marshmallow Pops (video)

Name: Peach Marshmallow Pops (video)
Prep time: 30 min
Yield: 20-25
Ingredients: 3 large egg whites; 3/4 cup peach juice; 1 tablespoon agar gelatin; 1 1/2 cups white granulated sugar; 1 tablespoon lemon juice; food coloring; optional; 2 cups dark chocolate melts; 1/4 cup white chocolate chips; sprinkles and edible pearls; for garnish; 20 treat sticks

Published on August 9, 2017 | In Russian/Ukrainian | By tatyanaseverydayfood |

9 Comments

- Prep Time
- 30 Minutes
- Yield
- 20-25
- Difficulty Level

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Fruity peach marshmallow pops, dipped into chocolate, covered in sprinkles and made with Russian ‘zefir’ marshmallow. This Eastern European / Russian recipe yields a super light and fluffy marshmallow that simply melts in your mouth! It’s made with agar gelatin so it sets quickly and at room temperature. I absolutely love this peach flavor for the summer time! It’s peachy, fruity and delicious!

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These peach marshmallow pops are super easy and fun to make! And they’re perfect for a birthday party, baby shower, bridal shower or any other special occasion! Wrap them into little treat bags and tie off with a ribbon for a cute presentation! You can use this recipe for other flavors and colors, too! I love zefir with raspberry and strawberry. For those flavors, I recommend using flavored Jello mix. Watch my other zefir recipes for details!

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More Recipes!

Looking for more party food ideas? Try my ‘Salted Caramel Chocolate Cake Pops’ next! Dip them into any colored chocolate to fit your occasion.

If you love these peach marshmallow pops, your’re going to love my newest creation, ‘Peach Zefir Torte’ with peach marshmallow on the inside!

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

My classic KitchenAid stand mixer is a must for every kitchen!
Use this set of jumbo cake decorating tips for cake decorating and piping. And don’t forget some disposable pastry bags.
I love these silicone mats for baking and for this recipe.
I get my agar gelatin online, too. This package will last you a while!

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Ingredients

3 large egg whites
3/4 cup peach juice
1 tablespoon agar gelatin
1 1/2 cups white granulated sugar
1 tablespoon lemon juice
food coloring; optional
2 cups dark chocolate melts
1/4 cup white chocolate chips
sprinkles and edible pearls, for garnish
20 treat sticks

Instructions

Prepare all your equipment first before starting the recipe. Once your marshmallow mix is done, you'll need to work fast as it sets quickly. Line 2 to 3 baking sheets with parchment paper or silicone mats. Arrange the treat sticks on the paper/mats. Prepare a large pastry bag with an open or closed star tip; I used Ateco #847.
Place the egg whites into a very clean stand mixer bowl; set aside for now.
Pour the peach juice into a small saucepan and sprinkle in the agar gelatin. Cook the mixture over medium heat until it comes to a simmer. Begin adding the sugar gradually, stirring after each addition until the sugar is absorbed. Once all the sugar is added, continue to cook the syrup over medium heat until it reaching its boiling point. Boil the mixture for 2 minutes.
When the syrup is almost ready, whisk the egg whites on high speed to soft peak stage. One the syrup is ready, pour it into the mixing bowl in a slow and steady stream, with the mixture running on medium speed. Once all the syrup is added, pour in the lemon juice and add a few drops of food coloring. Turn the mixer up to high speed and whisk for 5 to 7 minutes, until the meringue is super fluffy and begins to set.
Quickly transfer the marshmallow into the prepared pastry bag. Pipe generous dollops onto the prepared parchment paper/silicone mats; pipe each dollop over a treat stick. If making marshmallow sandwiches, pipe the second half onto a sheet of paper without the treat stick. Allow the treats to stand at room temperature for 1 hour.
NOTE: the marshmallow can be made into simple sandwiches, without a treat stick. Once the marshmallow is piped, sprinkle it lightly with confectioner's sugar.
For the chocolate garnish, melt the dark chocolate melts in a tall measuring cup. Melt the white chocolate chips in a separate bowl, then transfer into a disposable bag. Dip each pop half-way into the melted chocolate and set back down onto the paper/mat. Garnish the top with sprinkles, edible pearls and/or drizzled white chocolate. Allow the chocolate to set completely, then enjoy!

Ready in : 60 Minutes
Course : Dessert
Recipe Type : Pastries, Snacks and Small Bites, Video

9 Responses to Peach Marshmallow Pops (video)

Olga December 10, 2017 at 12:42 am #

Hi Tatiana

This looks delicious. Just want to double -check: are the egg whites still raw in the final product? Thanks
Olga

Reply
- tatyanaseverydayfood December 11, 2017 at 5:33 am #
  
  Hi! No, the sugar syrup is hot enough to cook the egg whites thoroughly 🙂
  
  Reply
Tanya January 30, 2018 at 5:40 pm #

These look so yummy! How long ahead can I prepare these and how to store them?

Reply
- tatyanaseverydayfood January 31, 2018 at 9:01 am #
  
  They’re delicious! I recommend storing them single layer in an airtight container at room temperature; you can layer them with sheet of parchment paper between each layer. They will be good for up to a week if stored properly.
  
  Reply
ally March 29, 2019 at 12:32 pm #

what kind of peach juice did you use?

Reply
Aimee Dennis September 25, 2019 at 1:59 am #

Is the peach juice used as a flavoring? Can you use other juices or have suggestions if it is?

Reply
- tatyanaseverydayfood September 26, 2019 at 12:48 pm #
  
  Yes, it’s for flavoring. You can use just about any flavor of juice/jello mix for this recipe: raspberry, strawberry, peach, cherry, grape… Most flavors work very well! 🙂
  
  Reply
Lina October 5, 2019 at 4:24 am #

Hi! If I needed more, can I just double the recipe?

Reply
- tatyanaseverydayfood October 5, 2019 at 12:04 pm #
  
  Hi! You can absolutely double this recipe but you’ll need a very large mixing bowl. I would recommend just making the recipe twice. The marshmallow does start to set fairly quickly, then it gets hard to work with
  
  Reply