1/4cupJell-O powder, raspberry, strawberry, peach, grape, cherry, etc.
2teaspoonsagar gelatin, available at Asian specialty stores or online
2cupswhite granulated sugar
3egg whites, at room temp
1tbsplemon juice, about 1/2 lemon
Preparing for Recipe:
Wash your stand mixer bowl very well with a degreasing soap and white vinegar. Any little bit of grease can prevent the egg whites from forming stiff peaks and can cause them to go flat.
Cover a large work space or table with cling wrap. This will be where you pipe the zefir. Dust the cling wrap generously with confectioners’ sugar. You will also need to prepare a large, 18-inch pastry bag with a large star tip #829.
Making the Zefir:
In microwave safe cup, combine ¼ cup water with the Jell-O gelatin powder. Stir and microwave the mixture in 30 seconds increments, until the gelatin dissolves completely, approximately 1 ½ minutes. Set it aside for now.
Place the egg whites into your stand mixer bowl. Turn the mixer up to high speed and whisk the egg whites until stiff peaks form. Leave them in the mixer bowl.
Next, prepare the agar gelatin base. In a medium-sized sauce pan, combine the agar agar gelatin with ½ cup water. Heat the mixture over low heat on stove top, stirring constantly, until the water thickens into a jelly. As soon as the mixture thickens to an applesauce-like consistency, set a timer for 2 minutes.
Continue stirring constantly and after 2 minutes, begin adding the sugar ½ cup at a time. Stir the mixture until all the sugar is absorbed, then add more. After all the sugar has been added, continue stirring. When mixture begins to rolling boil, cook it for another 2 minutes, then remove it from the heat.
Turn your stand mixer back on to high speed and fluff up the egg whites if they have settled. Pour the HOT sugar syrup into egg whites, with the mixer running on medium speed. Whip for 1 minute just until the egg whites have combined. Add prepared, dissolved Jell-O gelatin and the lemon juice. Continue whisking the mixture for about 8 to 10 minutes. The marshmallow needs to be super stiff and glossy and cooled.
Piping the Zefir:
Immediately after you're done whisking the marshmallow, transfer all of it into the prepared pastry bag. Twist the top to keep the marshmallow from coming out the top!
Begin forming small meringues. Zefir is traditionally shaped like a shell but you can also form circles or towers – make uniform and equally sized shapes for best presentation, approximately 1 ½ to 2 inches in diameter. Let the marshmallow stand for 30 minutes.
After 30 minutes, place the confectioners’ sugar and cornstarch into fine strainer or flour sifter and dust the top of the zefir generously. Let them sit for another 30 minutes, then use a flat spatula to carefully lift the zefir from the cling wrap. If desired, pair two pieces together to form the traditional zefir shape.
Place the zefir onto trays in one layer and cover loosely with paper towel. Let them stand overnight to set completely.
Store the zefir at room temperature, away from heat and moisture, in an airtight container. These will stand well for 3 to 4 days.