Homemade Marshmallows (Zephyr) VIDEO

Zephyr is a Russian homemade marshmallows recipe - so fluffy with amazing blackberry flavor, and they melt in your mouth. How to make homemade marshmallows! | natashaskitchen.com

Zephyr is a type of Russian homemade marshmallows recipe. These tasty confections are fluffy and literally just melt in your mouth. Learn how to make these homemade marshmallows with the easy video tutorial.

I have been working on perfecting this recipe for some time and these have the right fluffy consistency using real ingredients (no jell-o needed), and they have intense blackberry-lemon flavor. P.S. that beautiful pinky-purple hue is all natural from fresh blackberries and makes these completely irresistible!

The closest thing I could compare zephyr to are gourmet marshmallows. These are lightyears better than store-bought marshmallows and are stunning on party dessert tables. Think: showers, birthdays, tea parties, etc. Zephyr is the first thing people eye on a dessert table because it’s just so pretty!

This blackberry-leon zephir recipe was modified from Air Cake on youtube.

Watch How to Make Homemade Marshmallows:

This recipe is simple, but it is important to follow the process and have precise measurements. I have included all of my best tips to make sure you are successful the first time and every time! 

Zephyr is a Russian homemade marshmallows recipe - so fluffy with amazing blackberry flavor, and they melt in your mouth. How to make homemade marshmallows! | natashaskitchen.com

Ingredients for Blackberry Puree:

2 cups (or 8 oz or 250 grams) blackberries
1/2 cup (100 grams) granulated sugar
1 Tbsp fresh lemon juice
1 egg white, room temperature

For the Agar Agar Syrup:

1/3 cup (75 ml) water
1 cup (200 grams) sugar
2 tsp (5 grams) agar agar*
Powdered Sugar to dust

Zephyr is a Russian homemade marshmallows recipe - so fluffy with amazing blackberry flavor, and they melt in your mouth. How to make homemade marshmallows! | natashaskitchen.com

*Agar agar us a plant based thickener that works similarly to traditional unflavored pork-derived gelatin. It is kosher-friendly and doesn’t add any aroma or flavor especially when heated which is awesome!! It is available in natural and health-food stores like Rosauers, Whole foods and is reasonably priced on Amazon. 

How to Make Homemade Marshmallows (Zephyr):

1. In a medium saucepan, bring blackberries, 1/2 cup sugar and 1 Tbsp lemon juice to a simmer. Mash berries and simmer uncovered 10 min then strain through fine sieve, pressing on solids with a spatula. Scrape the back of the sieve to get 1/2 cup or 125 grams of puree. Chill the puree over an ice bath until cooled.

2. Once puree is chilled and slightly thickened, combine it with 1 egg white in the bowl of a stand mixer fitted with whisk.** Beat 8-10 min on high speed or until thick and stiff peaks form. While the blackberry/egg white mixture is whipping, proceed with step 3.

Zephyr is a Russian homemade marshmallows recipe - so fluffy with amazing blackberry flavor, and they melt in your mouth. How to make homemade marshmallows! | natashaskitchen.com

3. In a medium sauce pan, combine 1/3 cup water, 2 tsp agar agar and 1 cup sugar. Place over medium heat, bring to boil then reduce heat to a low boil and cook 5 min, whisking constantly until syrup has thickened and pours from a spoon without dribbling. Remove from heat.

4. With mixer on the LOWEST speed, and as soon as agar syrup is off the stove, immediately pour it in a thin stream into the whipped blackberry mixture. Avoid getting syrup on whisk and bowl. Scrape down the bowl and beat another 2-3 minutes on high speed until stiff peaks form.

Zephyr is a Russian homemade marshmallows recipe - so fluffy with amazing blackberry flavor, and they melt in your mouth. How to make homemade marshmallows! | natashaskitchen.com

5. Right away, transfer to a piping bag fitted with a Wilton 1M large open star tip and pipe roses onto parchment-lined baking sheet, keeping them even in width/size.

Zephyr is a Russian homemade marshmallows recipe - so fluffy with amazing blackberry flavor, and they melt in your mouth. How to make homemade marshmallows! | natashaskitchen.com

6. Let stand in a draft free, low humidity, room temperature (70˚F) area, uncovered 6-12 hours, or overnight. Marshmallows will form a glossy film on top and will come off the parchment fairly easily, then match 2 halves together and roll sandwiched marshmallows in powdered sugar.

Zephyr is a Russian homemade marshmallows recipe - so fluffy with amazing blackberry flavor, and they melt in your mouth. How to make homemade marshmallows! | natashaskitchen.com

⬇️ Print-Friendly Marshmallows Recipe (Zephyr) Recipe:

Homemade Marshmallows (Zephyr) VIDEO

4.8 from 18 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy/Medium
Cost To Make: $6-$9
Serving: 12-14 sandwiched marshmallows

Ingredients

For the Blackberry Puree:

  • 2 cups (or 8 oz or 250 grams) blackberries
  • ½ cup (100 grams) granulated sugar
  • 1 Tbsp fresh lemon juice
  • 1 egg white, room temperature

For the Agar Agar Syrup:

  • ⅓ cup (75 ml) water
  • 1 cup (200 grams) sugar
  • 2 tsp (5 grams) agar agar*
  • Powdered Sugar to dust

Instructions

  1. In a medium saucepan, bring blackberries, ½ cup sugar and 1 Tbsp lemon juice to a simmer. Mash berries and simmer uncovered 10 min then strain through a fine sieve, pressing on the solids with a spatula. Scrape off the back of the sieve to ensure you have ½ cup or 125 grams of puree. Chill the puree over an ice bath until cooled.
  2. Once puree is fully chilled and slightly thickened, combine it with 1 egg white in the bowl of a stand mixer fitted with whisk attachment.** Beat on 8-10 min on high speed or until mixture is thick and stiff peaks form. While the blackberry/egg white mixture is going, proceed with step 3.
  3. In a medium sauce pan, stir together ⅓ cup water, 2 tsp agar agar and 1 cup sugar. Place over medium heat, bring to a boil then reduce heat to a low boil and cook 5 minutes, whisking constantly until syrup has thickened and pours from a spoon without dribbling. Remove from heat.
  4. With the mixer on the LOWEST speed, and as soon as agar syrup is off the stove, immediately pour it in a thin stream into whipped blackberry mixture. Avoid getting syrup on whisk and bowl. Once syrup is in, scrape down the bowl and beat another 2-3 min on high speed until stiff peaks form.
  5. Right away, transfer mixture to a piping bag fitted with a Wilton 1M large open star tip and pipe roses onto parchment-lined baking sheet, keeping the roses even in width/size.
  6. Let homemade marshmallows stand in a draft free, low humidity, room temperature area (70˚F), uncovered for 6-12 hours, or overnight. Marshmallows will form a glossy film on top and will come off the parchment fairly easily. Once set, match 2 halves together then roll sandwiched marshmallows powdered sugar.

Notes

**If using an electric hand mixer, beat the egg white and fruit puree mixture first until stiff peaks form then start on the agar syrup since you need your hands free to whisk the agar agar syrup constantly.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Regarding the use of raw egg whites: Always use eggs that have a whole, un-cracked shell from a trustworthy source. This method is similar to an Italian Buttercream where adding the hot syrup partially tempers the egg white, but if you want to take extra caution especially if pregnant or elderly, you can try using pasteurized egg whites, although from my research, it may take longer to beat the mixture if egg white is pasteurized. 

Zephyr is a Russian homemade marshmallows recipe - so fluffy with amazing blackberry flavor, and they melt in your mouth. How to make homemade marshmallows! | natashaskitchen.com

I hope you all love these and find the video tutorial helpful! If you make these (or any recipes from my site), I now have an awesome new spot where my readers can share their yummy photos! You’re invited to join my closed VIP cooking group on Facebook!

Zephyr is a Russian homemade marshmallows recipe - so fluffy with amazing blackberry flavor, and they melt in your mouth. How to make homemade marshmallows! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Inna
    September 15, 2017

    I keep failing this recipe Reply

    • Natasha
      natashaskitchen
      September 15, 2017

      Hi Inna, I would suggest watching the full length video tutorial in the recipe above and seeing where the consistency of your zephyr is different than what is shown in the video. It might give you a hint as to what might be happening – maybe a modification of some kind is being made? It is really difficult to say what could be going wrong without any additional info, but I am happy to help troubleshoot. Reply

  • Luda
    September 1, 2017

    Natasha, may I ask what kind of piping bag and tips are you using? I used my cheap ones in one of your cake recipes, and I couldn’t make decorative cake flowers. Thank you ! Reply

    • Natasha
      natashaskitchen
      September 1, 2017

      Hi Luda, I use a set of 3 large tips for pretty much everything and a large pastry bag. I have these items listed in the shop section of my blog. Reply

  • August 23, 2017

    If I Double recipe,do I need to double time too? Reply

    • Natasha
      natashaskitchen
      August 23, 2017

      Hi Svitlana, I have not tried doubling it so I’m not sure if you would double the time throughout the recipe. You won’t need to double it for baking though. I am using a 6Qt stand mixer and the bowl was pretty full with the mixture – I think doubling it would overwhelm the mixer. It may be safer to make the recipe twice. Has anyone else tried doubling the recipe? Please share your experience and thanks in advance! 🙂 Reply

  • Lena
    August 18, 2017

    Hi Natasha! I have some frozen blackberries. It hasn’t been cooked thou. Can I just get the juice out and then follow the recipe? Or should I still use fresh fruit as per the recipe? Just want to make sure it turns out properly.
    Thanks a lot Reply

    • Natasha
      natashaskitchen
      August 18, 2017

      Hi Lena, you can use frozen-thawed and use them as usual in the recipe. Reply

  • Masha
    August 5, 2017

    Hi Natasha,

    If I don’t have a stand mixer, can I use a hand mixer? Reply

    • Natasha
      natashaskitchen
      August 6, 2017

      Hi Masha, yes that will work, please see the notes on that at the bottom of the print-friendly recipe which should help 🙂 Reply

  • OLGA
    August 4, 2017

    I made these and they were awesome! Only they never got a glossy film on top. Was it because my syrup didn’t really pour without dribbling from a spoon? Or because it wasn’t fully stiff peaks? Actually the mixture turned to almost soft peaks very fast. It didn’t get off the parchment paper fairly easily, too. It was still tasted good. Reply

    • Natasha
      natashaskitchen
      August 4, 2017

      Hi Olga, it could be both. I would suggest following the timings in the recipe and see if that helps. I’m glad you still enjoyed them! 🙂 Reply

  • Katie L
    July 24, 2017

    I’ve made those before and they were heavenly :)how long can I store them? Wondering how long in advance can I make them for party? Reply

    • Natasha
      natashaskitchen
      July 24, 2017

      Hi Katie, I think they are best enjoyed within 2 to 3 days of making them before they start to get a little dry. Reply

  • Carra Makarova
    July 24, 2017

    Is there a way to do these to make them blue ? I was going to do for a boys baby shower. Reply

    • Natasha
      natashaskitchen
      July 24, 2017

      Hi Carra, I haven’t tried anything else that would give a blue hue. One of my readers wrote in with her experience trying to do the same thing with blueberries: “I made mine with blueberries today, they turned out just as nice but they were more of a deeper purple than the blackberry ones and less of a blue like you would think.” Sorry I can’t be more help, but at least we know blueberries won’t work 😉 Maybe someone else has some insight into how to make them blue? Thanks in advance friends!! 🙂 Reply

  • Geoff
    July 21, 2017

    Many thanks for this excellent recipe! I’ve just finished 30 of these for my son’s class at school and they turned out just as in the video (although a little smaller). Really easy to make and a skin formed overnight so easy to remove from baking sheet (dust fingers though) and stick together. I used an icing sugar, cornflower mix (half-half) to coat them which tends to remain less sticky than just icing sugar. By the way, we use agar agar strands (5gm as in recipe), which need soaking for 10 minutes first but are quite cheap from asian shops. Reply

    • Natasha's Kitchen
      July 21, 2017

      You’re welcome Geoff! I’m happy to hear you enjoy the recipe! Thanks for sharing your tips and review with other readers! Reply

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