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Brief Overview
Zefir is not your average sweet. Light as air and softly chewy, it sits somewhere between a marshmallow and a meringue. This Russian delicacy offers a gentle bite and a fruit forward flavour that makes it a favourite among those who prefer their desserts less sugary.
Often pale pink or white and shaped into elegant swirls, Zefir feels more refined than it first appears. Its smooth texture and subtle tang come from a mix of whipped fruit purée and egg whites, giving it a delicate balance of sweet and tart.
Whether bought from a bakery or made at home, it carries a quiet charm. It is the kind of sweet that feels both nostalgic and a little sophisticated, often enjoyed with tea in a moment of calm rather than rushed indulgence.
What Is Zefir?
Zefir is a traditional Russian confection made by whipping fruit purée with sugar, egg whites, and a natural gelling agent such as agar or pectin. Once it reaches a fluffy consistency, it is piped into soft peaks and left to set.
The result is light yet firm, slightly elastic, and not overly sweet. Each piece has a thin, dry outer shell that gives way to a soft, airy centre. Zefir is usually paired in halves and dusted with icing sugar to prevent sticking.
While it shares similarities with marshmallows, Zefir does not contain gelatin or heavy syrups. Its fruit content is higher, which makes its flavour brighter and less cloying. The texture is delicate, melting slowly in the mouth.
Ingredients and Taste
Zefir is traditionally made from fruit purée, often apple or berry, combined with sugar and whipped egg whites. Agar agar or pectin is used to stabilise the structure. Some recipes also include vanilla or citrus for added depth.
The texture is key to Zefir’s appeal. It is soft and airy with just enough structure to hold its shape. Biting into it feels like breaking the surface of a cloud. It does not have the springy chew of marshmallow but melts away more gently.
The taste is mildly sweet with a natural fruit tang. Apple based Zefir is subtly tart and fragrant, while berry versions bring a deeper, slightly jammy note. It is satisfying without being overpowering, making it ideal for those who enjoy lighter sweets.
A Taste of History
Zefir is deeply rooted in Russian culinary tradition, evolving from an older sweet known as pastila. This earlier version, made from dried fruit purée, was a staple in Russian households long before refrigeration or refined sugar became widespread.
When whipped egg whites and natural gelling agents were later introduced, pastila transformed into Zefir. The result was softer, lighter, and more elegant, a dessert that reflected changing tastes in both home kitchens and confectionery halls.
Zefir became especially popular during the Soviet era, when ingredients were often limited. Its reliance on simple fruits, sugar, and eggs made it practical, while its airy texture and beautiful form gave it an almost luxurious feel.
Unlike imported Western sweets, Zefir remained proudly local. It was served at tea tables, wrapped in crinkly paper, and gifted between families. Even today, it is associated with care, tradition, and that distinct Russian love for fruit forward desserts.
Zefir continues to be a symbol of Russian sweet making, modest in its ingredients but graceful in execution. It holds a quiet place in the culture, offering something timeless in a world that often moves too fast.
How to make Zefir (Russian Fruit Marshmallow)
Zefir is a light and airy fruit based confection from Russia, sitting somewhere between a marshmallow and a meringue. It’s made from fruit purée, sugar, and egg whites, stabilised with agar agar. Expect a delicate melt-in-the-mouth texture and a gentle fruit tang. Timing and technique are key. See the recipe card at the bottom for printable directions
Ingredients
For the fruit purée base
- 200g tart apple (such as Granny Smith), peeled and chopped
- 100g raspberries or blackcurrants (fresh or frozen)
- 150g granulated sugar
For the meringue
- 1 large egg white (room temperature)
- 150g granulated sugar
- 1 tsp vanilla extract
For the agar syrup
- 6g agar agar powder
- 150ml water
- 200g granulated sugar
For dusting and piping
- Icing sugar (for dusting)
- Cornflour (optional, for firmer setting)
- Piping bag with star nozzle
Cooking Instructions
Step 1: Cook the fruit purée
To begin, place chopped apple and berries in a saucepan with 150g sugar. Cook over low heat for 10–12 minutes until soft. Blend until smooth and strain to remove seeds. Let the purée cool completely before continuing.
Step 2: Whip the meringue
Once the purée is cool, measure out 200g. Add egg white and vanilla extract to the purée and beat using a stand mixer on high speed for 6–8 minutes until thick, pale, and glossy. Continue to the syrup stage while mixing.
Step 3: Prepare the agar syrup
In a saucepan, combine agar agar powder with 150ml water. Let it sit for 5 minutes to bloom. Add 200g sugar and bring to a boil. Simmer for 4–5 minutes, stirring constantly, until syrupy but not caramelised. Proceed quickly to the next step.
Step 4: Stream in the hot syrup
With the mixer still running on medium speed, carefully pour the hot agar syrup into the whipped fruit mixture in a thin, steady stream. Beat for another 2–3 minutes until the mixture thickens and holds its shape. Act fast, as agar sets quickly.
Step 5: Pipe the zefir
Spoon the mixture into a piping bag fitted with a star nozzle. Pipe rounds onto baking paper in pairs of equal size. Leave a little space between each one for airflow. Move to resting.
Step 6: Let it set
Allow the piped zefir to rest at room temperature for 8–10 hours, preferably overnight, uncovered. The surface should become dry and lightly tacky while the interior remains soft.
Step 7: Join and dust
Once set, gently lift the zefir pieces and match into pairs. Press them together to form the classic double swirl. Dust generously with icing sugar or a mixture of icing sugar and cornflour.
Final step: Serve and enjoy
Serve Zefir at room temperature. It pairs beautifully with tea or light desserts. Presentation tip: Place in paper cases or wrap in cellophane for gifting. Store in an airtight container for up to 5 days.
Variations and substitutions
- Swap raspberries for blackcurrants, cherries, or cranberries for a different fruit tone.
- Replace agar agar with gelatine for a softer texture, though it will not be vegan or set as firmly.
- Add rosewater or citrus zest to the purée for aromatic depth.
Cooking Tips for Perfect Zefir
- Use firm, tart apples to provide natural pectin and structure.
- Cool the fruit purée completely before whipping to avoid collapsing the meringue.
- Pour the syrup steadily and slowly to avoid deflating the mixture.
- Work quickly once the agar syrup is added, as it begins setting in minutes.
- For even piping, mark circles on baking paper using a template underneath.
Russian Zefir (Fruit Marshmallow)
Ingredients
For the fruit purée base
- 200 g tart apple such as Granny Smith, peeled and chopped
- 100 g raspberries or blackcurrants fresh or frozen
- 150 g granulated sugar
For the meringue
- 1 large egg white room temperature
- 150 g granulated sugar
- 1 tsp vanilla extract
For the agar syrup
- 6 g agar agar powder
- 150 ml water
- 200 g granulated sugar
For dusting and piping
- Icing sugar for dusting
- Cornflour optional, for firmer setting
- Piping bag with star nozzle
Instructions
- To begin, place chopped apple and berries in a saucepan with 150g sugar. Cook over low heat for 10–12 minutes until soft. Blend until smooth and strain to remove seeds. Let the purée cool completely before continuing.
- Once the purée is cool, measure out 200g. Add egg white and vanilla extract to the purée and beat using a stand mixer on high speed for 6–8 minutes until thick, pale, and glossy. Continue to the syrup stage while mixing.
- In a saucepan, combine agar agar powder with 150ml water. Let it sit for 5 minutes to bloom. Add 200g sugar and bring to a boil. Simmer for 4–5 minutes, stirring constantly, until syrupy but not caramelised. Proceed quickly to the next step.
- With the mixer still running on medium speed, carefully pour the hot agar syrup into the whipped fruit mixture in a thin, steady stream. Beat for another 2–3 minutes until the mixture thickens and holds its shape. Act fast, as agar sets quickly.
- Spoon the mixture into a piping bag fitted with a star nozzle. Pipe rounds onto baking paper in pairs of equal size. Leave a little space between each one for airflow. Move to resting.
- Allow the piped zefir to rest at room temperature for 8–10 hours, preferably overnight, uncovered. The surface should become dry and lightly tacky while the interior remains soft.
- Once set, gently lift the zefir pieces and match into pairs. Press them together to form the classic double swirl. Dust generously with icing sugar or a mixture of icing sugar and cornflour.
- Serve Zefir at room temperature. It pairs beautifully with tea or light desserts. Presentation tip: Place in paper cases or wrap in cellophane for gifting. Store in an airtight container for up to 5 days.
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