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Homemade Marshmallows (Zefir)

resting: 12 hours
Total Time: 25 minutes
Servings: 36 rosettes
Calories: 107kcal
Author: Shinee
These unbelievably light and airy homemade marshmallows (zefir) are surprisingly easy to make. I'm sharing all the tips so you can create these stunning dessert on your own!
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Ingredients

Strawberry Puree:

  • 7 oz (200g) strawberries frozen or fresh
  • 1 tablespoon sugar

Marshmallow:

  • 1 egg white Note 1
  • ¼ teaspoon salt
  • 1 1/2 cup (300g) sugar divided
  • 1/2 cup (120ml) water
  • 3 teaspoons agar agar Note 2

Equipment

  • Stand mixer
  • Candy thermometer
  • 2qt saucepan
  • 18" Pastry bag
  • Piping tip (I used Wilton M1)

Instructions

  • To make strawberry puree, in a medium saucepan, cook fresh or frozen strawberries with 1 tablespoon of sugar over medium high heat for 10-15 minutes. (15 minutes if you’re using frozen berries.) Mash the fruits as they cook.
  • Run the mixture through a sieve. (Note: You should have about 250g of puree.) Cool completely and then chill in the fridge. It’s best if you make it a day in advance.
  • Prepare the tools before you begin: set a piping bag with decorative tip in a tall glass, so it's easy to fill with batter. Line 2 baking sheets with parchment paper or silicone mat.
  • To make sugar syrup, in a medium saucepan, combine 200g of sugar, agar and water. Stir everything well and cook over medium heat until 240°F, about 10 minutes. (TIP: Don’t stir it after the initial stir.)
  • When the sugar syrup reaches 200°F, start making the meringue. (Next step.)
  • To make the meringue, in a mixing bowl with a whisk attachment, combine strawberry puree with egg white and salt. Beat the mixture on low speed until nice and foamy.
  • Once it’s foamy and pale, increase the speed to medium and start adding the remaining 100g of sugar one tablespoon at a time. Whip the meringue until soft peaks form.
  • When the syrup reaches 240°F, remove from heat and let the bubbles subside, no more than half a minute.
  • To make marshmallows, slowly pour the sugar syrup into the meringue, while mixer is running on medium high speed. (NOTE: Don’t pour the hot syrup into the whisk, aim it toward the side of the bowl, so it doesn’t splatter.)
  • Don’t scrape the hot syrup from the saucepan.
  • Once all the syrup is poured in, increase the speed to medium high and whip until hard peaks form, 3-5 minutes.
  • Immediately transfer the mixture into the prepared piping bag with decorative tip. (I love using Wilton 1M for this.)
  • Pipe 2-inch round rosettes (about 1 inch tall) on the prepared baking sheets. Let them set for at least 8-12 hours. I usually make this at night, so they set overnight.
  • Then dust the marshmallows with plenty of powdered sugar and enjoy!

Notes

Yield: 3 dozen rosettes (The total number of marshmallow rosettes depends on how big and tall they are.)
Note 1: Carton egg whites work great too. You'll need 35-40g of egg whites.
Note 2: I purchased this agar agar from amazon.com. The strength is 700g/cm2.

Nutrition

Servings: 3 rosettes
Calories: 107kcal
Carbohydrates: 27g
Protein: 1g
Fat: 1g
Sugar: 27g
Sodium: 54mg