Zephyr Russian Marshmallow

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A classic Russian confection, Zephyr is a feather-light, pillowy sweet made from whipped apple puree and egg whites bound with agar-agar. Unlike dense American marshmallows, these cloud-like treats have a delicate vanilla aroma and a soft, slightly chewy texture that melts on the tongue. Traditionally served dusted with powdered sugar and often paired with chocolate, they are a beloved treat across Russia.

Nutrition Facts

Per serving (estimated)

• 95 kcalCalories
• 0.2 gFat
• 0 gSaturated Fat
• 23 gCarbs
• 1 gFiber
• 21 gSugar
• 1.5 gProtein
• 15 mgSodium
• 60 mgPotassium
• 8 mgCalcium
• 0.2 mgIron
• 3 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the apple base

• 500 g tart apples (such as Granny Smith), peeled, cored, and quartered
• 100 ml water
• 150 g granulated sugar
• 1 tbsp fresh lemon juice
• 1 pinch of fine salt

For the syrup and assembly

• 8 g agar-agar powder
• 150 ml water
• 250 g granulated sugar
• 2 large egg whites, at room temperature
• 1 tsp vanilla extract
• 2 tbsp powdered sugar, for dusting

Directions

1. Place the apples in a saucepan with the 100 ml water, cover, and simmer over medium-low heat for 15 minutes until very soft. Drain off any excess liquid and let cool slightly.
2. Puree the warm apples with the granulated sugar, lemon juice, and salt until completely smooth. Measure out 250 g of puree and reserve any extra for another use.
3. In a small heavy saucepan, whisk together the agar-agar and 150 ml water and let bloom for 5 minutes. Bring to a boil while whisking, then add the sugar and cook over medium heat, stirring, until the syrup reaches 110°C (230°F) on a candy thermometer, about 5 minutes.
4. In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they form soft peaks.
5. Reduce the mixer speed to low and slowly pour the hot agar syrup into the whites in a thin, steady stream. Once incorporated, increase speed to high and beat for 5-7 minutes until the mixture is thick, glossy, and forms stiff peaks that hold their shape.
6. Add the apple puree and vanilla extract to the meringue and gently fold together with a spatula until fully combined and the batter holds a ribbon when lifted.
7. Transfer the mixture to a large piping bag fitted with a round or star tip. Pipe mounds about 5 cm wide onto parchment paper, leaving space between each.
8. Let the zephyrs dry uncovered at room temperature for 24 hours until the surface forms a thin crust and they hold their shape when lifted.
9. Just before serving, dust the tops with powdered sugar and serve as is, or sandwich two halves together with melted dark chocolate.

Cook’s Notes

• Use very tart apples for the best natural pectin and balanced flavor; Granny Smith or Antonovka are the most traditional choices.
• Agar-agar must be boiled to activate properly; it will not set if simply bloomed in cold liquid.
• A candy thermometer is essential: undercooked syrup causes the zephyrs to collapse, while overcooking makes them rubbery.
• The apple puree should be cool (not hot) before folding into the meringue, or the heat will deflate the whites.
• Store finished zephyrs in an airtight container at room temperature for up to 3 days; avoid refrigeration as it causes weeping and a gummy texture.

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