How to Make Zefir – Russian Marshmallow (video)
Russian zefir is a marshmallow confectionery is like no other! Airy, light pillows of fruit flavored meringue marshmallow – this dessert will amaze and delight your taste buds! These little puffs of sweetness were and still are one of my favorite Russian desserts. You can enjoy them plain or use them for cakes and other dessets. Make sure to follow the instructions precisely to achieve the perfect ‘zefir’.
My Russian Zefir Video Tutorial
Watch my YouTube video tutorial for step-by-step instructions and all the details for making zefir! Want to stay up to date on new recipes? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Zefir Recipe
Here are the ingredients you’ll need to make this fluffy and unique Russian marshmallow!
- Agar Gelatin: this is the ONLY type of gelatin that will work for this recipe. This recipe will not work with regular gelatin powder or sheets. Agar gelatin sets at room temperature and it’s much stronger than regular gelatin. Since it can be hard to find in stores, you can purchase it here online (Amazon Affiliate link).
- Water
- Lemon Juice: freshly squeeze lemon juice or bottle juice will both work well.
- Jello: you can use almost any flavor for jello for this recipe. I really like strawberry, raspberry, peach and grape.
- Egg Whites: have the egg whites at room temperature for best results.
- White Granulated Sugar: for making the sugar syrup.
- Confectioner’s Sugar: this sugar is for dusting the zefir once it’s been piped. A coating of confectioner’s sugar keeps the zefir being too sticky.
Preparing for the Recipe
You’ll need to do a little bit of prep work before you can begin on the actual zefir recipe! A bit of preparation will save you from headaches and having to frantically round around your kitchen!
- 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.
How to Make Zefir Marshmallow
Russian zefir can be a little tricky to make! The temperatures and timing of the recipe must be followed precisely, otherwise the marshmallow may not set, or it may turn out too soft. Here’s how to make this unique dessert:
- 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 & Storing 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.
More Recipes!
If you enjoyed this recipe for traditional zefire, make sure to check out some of my other recipes! I love to use this marshmallow as a filling for some of my cakes!
- Strawberry Zefir Torte – amazing strawberry cake with zefir filling, fresh strawberries and a strawberry buttercream!
- Peaches & Cream Cake – my favorite peach cake recipe, with peach marshmallow filling, fresh peaches and whipped cream!
- Peach Marshmallow Pops – a fun way to enjoy zefir: on treat sticks and dipped into chocolate!
How to Make Zefir – Russian Marshmallow (video)
Learn how to make the most unique Russian marshmallow – zefir! Made with egg whites, agar gelatin and fruity jello!
Equipment
- Stand Mixer
- Piping Bag & Tip
Ingredients
- 1/4 cup cold water
- 1/4 cup Jell-O powder, raspberry, strawberry, peach, grape, cherry, etc.
- 1/2 cup cold water
- 2 teaspoons agar gelatin, available at Asian specialty stores or online
- 2 cups white granulated sugar
- 3 egg whites, at room temp
- 1 tbsp lemon juice, about 1/2 lemon
For Coating:
- 2 cups confectioner's sugar
- 1/2 cup cornstarch
Instructions
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.
Storing Zefir:
- Store the zefir at room temperature, away from heat and moisture, in an airtight container. These will stand well for 3 to 4 days.
Nutrition
Calories: 72kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 5mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
Thank you for the wonderful recipe, I been looking for one for a while now and so far none worked out. I made Zephyr for a baby shower and everyone loved it! I do wish they would have been more like a marshmallow fluffy and not as crispy… next time ill try to use powdered sugar and no cornstarch and hopefully Ill get the result I am looking for! Thank you Tanyas for making this blog.
Thank you for trying my recipe! Try making them larger and make sure to whisk the meringue until it’s really light and fluffy. 🙂
Thank you for the easy-to-follow recipe and video! My husband is from Belarus and he loves zephyr, but we can’t find them easily here. I tried your recipe for the first time last night and I have a few questions:
1. My zephyr ended up being very light and fluffy in texture, but not as dense and marshmallow-like as the zephyr we eat in Belarus. Mine taste good, but they are much softer and creamier inside—they remind me more of a whipped yogurt than a marshmallow. What did I do wrong?
2. How long should it take for the agar agar and water mixture to cook to the right consistency? I stirred it for a long time over low heat, but it never thickened to the consistency of applesauce. The first time, most of it evaporated and there was not enough left to dissolve the sugar. The second time, I added the sugar sooner, even though the gelatin had not thickened much—this seemed to work OK, but I wonder if this contributed to the lighter texture of the zephyr.
Can you help me? I would love to be able to make these for my husband and family to enjoy (and me, too!).
Hi there! Regarding the light and fluffy texture, it may be that you didn’t whisk the mixture for long enough. It will be fairly light, but it should eventually set into a denser zephyr. You have to cook the agar mixture for only a few minutes. It’s okay if it didn’t reach a specific consistency, as long as it’s dissolved. Hope that helps! 🙂
loved this recipe, modified it slightly to Lea’s Cooking zefir recipe. added agar first, then lemon juice and last the jello. and when i cooked the agar with sugar i turned it to mid/high heat, it took forever to thicken on low heat. thank you, they came out delicious!!!
So glad you enjoyed it! 🙂 I love zephyr, too!
Hello! thank you for an amazing recipe! How many days in advance to an event can i make them? and how can i store them?
Store them in an airtight container. They are best the first 3 days 🙂
Hello, and do they need to be kept in the refrigerator?
Thanks Tatiana, these turned out great with strawberry Jello!
So glad you enjoyed the recipe! 🙂
Hello Tatyana! I want to make te zephyr for Sunday! I can’t find agar agar gelatin I found agar agar flakes. Should I use same amount!? Thank u so much! Love your recipes!?
Hi! I hope you enjoy the recipe! Here’s the conversion rate I found online: 4 TABLESPOONS FLAKES = 2 TEASPOONS POWDER
Спасибо большое!!! I’m going to try making them today!
Can I use regular gelatin?
I couldn’t find small eggs. Is there a weight measurement for the amount of egg whites you need?
Large eggs will also work! I should update this recipe – I’ve used all types for this recipe and it always turns out well 🙂
Awesome, thank you!
Tatyana, Can a zefir torte be frozen?
Hi Beth! Unfortunately, meringue doesn’t freeze very well. It will eventually fall flat and start to disintegrate! I recommend enjoying it fresh.
Is there any way to make chocolate flavored zefir?
Hi! I personally haven’t made them before, but I’ve been thinking to post a recipe! 🙂 You would need to increase the agar gelatin to 3 1/2 teaspoons and skip the fruit gelatin/jello. Then, I would add dark cocoa powder to the zefir when it’s just about ready for piping, at the end. I think about 1/3 cup
Posso fazer sem esse Agar Agar só com açúcar e tbm a gelatina normal
Hi! Sorry, I don’t speak Spanish but it looks like you’re asking if you can use regular gelatin? Unfortunately, this recipe will only work with agar gelatin. I buy mine on Amazon since it can be hard to find in-stores.
Thanks a lot for the recipe and slava Ukrainii! 🙂
You’re very welcome! I’m glad you enjoyed it!
So, I haven’t made these yet, but I’ve always been nervous about making Zefir. But, now that I know Agar gelatin is Japanese (I live in Japan currently), I’ll have to look for it! I’m glad I stumbled across your website while looking for Eastern European recipes, and went ahead and subscribed 🙂
Welcome to my website! Once you make them, they won’t be as intimidating! Hope you enjoy the recipe!
Olá vc tem Instagram ? Eu gostaria de adc vc
Hi! Yes, I do have an Instagram, Facebook, Pinterest and TikTok – all under the same name: Tatyana’s Everyday Food
Could I make these vanilla? If so, how would I go about it? Thank you.
Hi Cecelia! I personally haven’t made these with vanilla flavor but it should be quite easy. Instead of the flavored jello mix, you’ll want to use 1 tablespoon unflavored gelatin with 3 tablespoons sugars, then add about 3 teaspoons of vanilla extract at the end, when the meringue is almost done.
russians are unwelcome everywhere in the world
Well, thank goodness I happen to be Ukrainian and Polish.
What is the time frame for piping flowers? How to manage it without ruining the marshmallow?
Hi Carol! I recommend having everything ready to go before starting on the recipe. Once the marshmallow is ready, you’ll have about 10 to 15 minutes before the marshmallow sets and becomes more firm, making it harder to pipe.
Hello, dear Tatiana, thank you for all your beautiful posts, I have a request, can you send me the tulip flower recipe, I will be very grateful
Hi Raha! I’m so glad you’re enjoying my recipes. I’m very sorry, I don’t have such a recipe.
Love it! The best result ever. I have tried a few different recipes and come back to this one time and time again.
Thank you !!!
You’re very welcome! I’m so glad you loved the recipe!
Hello, I made zefir, it tastes great but I have a question – in recipe it says to use 1/2 cup of water for agar agar and I thought video states 1/4 cup. I watched video several times to make sure. Please advise. Thank you
Hi Izabella! I’m so sorry for any confusion! You’ll need 1/2 cup water for the agar gelatin, but 1/4 cup for the flavored gelatin. Let me know if you have any more questions!