How to Make Zefir: A Cloud of Sweetness From Your Kitchen

Zefir, a delicate Russian treat, often called the “Russian marshmallow,” will have you floating on air with its melt-in-your-mouth texture and irresistible fruity flavors. Unlike its chewy American cousin, zefir boasts a light, airy consistency thanks to the addition of airy meringue and fruit paste.

Making zefir at home might seem daunting, but I promise it’s an adventure worth taking! With this step-by-step guide, you’ll be whipping up batches of these delightful clouds in no time, impressing friends and family with your baking prowess. Let’s turn your kitchen into a zefir haven!

Ingredients for Heavenly Homemade Zefir:

For the syrup:

• 250g granulated sugar
• 80ml water
• 8g agar-agar powder
• 1/2 tsp vanilla extract

For the meringue:

• 2 large egg whites (at room temperature)
• 1/4 tsp cream of tartar
• 150g granulated sugar

For the fruit paste (choose your favorite!):

• 150g fruit puree (apple, raspberry, strawberry all work beautifully)
• 100g granulated sugar

Tools of the Trade:

• Saucepan
• Whisk
• Stand mixer or electric hand mixer
• Candy thermometer
• Piping bag with a star tip (optional)
• Baking sheet lined with parchment paper

Crafting Your Zefir Masterpiece: A Step-by-Step Guide

1. The Agar-Agar Syrup Symphony:

1. In a saucepan, combine the 250g sugar and 80ml water. Stir gently to dissolve the sugar.
2. Sprinkle the agar-agar powder over the sugar syrup, ensuring no lumps remain.
3. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent sticking.
4. Once boiling, reduce the heat and simmer for about 5 minutes, stirring occasionally. The syrup should thicken slightly and coat the back of a spoon.
5. Remove the saucepan from the heat and stir in the vanilla extract. Set aside.

2. The Meringue Magic:

1. In your stand mixer bowl (or a large bowl if using a hand mixer), beat the egg whites with the cream of tartar on medium speed until soft peaks form.
2. Gradually add the 150g sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the mixer speed to high and beat until stiff, glossy peaks form. This is crucial for achieving those signature zefir peaks!

3. The Fruity Fusion:

1. While the meringue is whipping, combine the fruit puree and 100g sugar in a saucepan.
2. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes. Set aside to cool.

4. Bringing it All Together: The Zefir Finale

1. With the mixer running on low speed, slowly pour the hot agar-agar syrup into the meringue in a thin stream. Make sure the syrup is poured down the side of the bowl to avoid splattering.
2. Once all the syrup is incorporated, increase the mixer speed to high and continue whipping for 5-7 minutes. The mixture will become very thick, glossy, and hold its shape.
3. Add the cooled fruit paste to the meringue mixture and beat for another minute until well combined.

5. Piping & Setting:

1. Transfer the zefir mixture to a piping bag fitted with a star tip. If you don’t have a piping bag, you can simply spoon the mixture onto the baking sheet.
2. Pipe or spoon the zefir into small mounds on the prepared baking sheet, leaving a little space between each one.
3. Let the zefir sit at room temperature for at least 6 hours, or preferably overnight, to allow them to set completely.

Piping zefir mixture onto a baking sheet

Zefir FAQs: Your Questions Answered!

Q: Can I use gelatin instead of agar-agar?

A: While gelatin is a common substitute for agar-agar, it won’t yield the same airy texture that defines zefir. Agar-agar has a higher gelling strength, essential for achieving those cloud-like peaks.

Q: My zefir mixture is too runny. What went wrong?

A: This usually happens if the agar-agar syrup wasn’t cooked long enough or if the egg whites weren’t whipped to stiff peaks. Ensure your syrup coats the back of a spoon and your meringue stands upright in stiff peaks.

Q: How do I store my homemade zefir?

A: Store your airy creations in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to a month.

Zefir Variations: Unleash Your Inner Pastry Chef!

• Chocolate Dream: Add 2 tablespoons of unsweetened cocoa powder to the meringue for a decadent chocolate twist.
• Nutty Delight: Fold in 1/2 cup of chopped toasted nuts, like pistachios or hazelnuts, to the zefir mixture before piping for added crunch and flavor.
• Citrus Burst: Replace the vanilla extract with 1 tablespoon of lemon or orange zest for a refreshing citrusy aroma.

Plate of assorted zefir

A Sweet Conclusion:

Congratulations on conquering the art of zefir making! These ethereal treats, born from simple ingredients and a dash of patience, are a testament to the magic of home baking. Share your fluffy creations with your loved ones and relish in the joy of homemade goodness.

Don’t forget to share your zefir adventures in the comments below! We’d love to hear your flavor combinations and see pictures of your culinary masterpieces. Happy baking!