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! 

*Watch our easy video tutorial on how to measure correctly

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

4.89 from 35 votes
Prep Time: 7 hours
Cook Time: 10 minutes
Total Time: 7 hours 10 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $6-$9
Servings: 12 -14 sandwiched marshmallows

Ingredients

For the 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

Instructions

  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 a fine sieve, pressing on the solids with a spatula. Scrape off the back of the sieve to ensure you have 1/2 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 1/3 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.

Recipe 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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Svetlana L Kuzmenko
    December 10, 2018

    Hi Natasha, I was wondering can I substitute lemon juice in bottle from the natural one? Reply

    • Natashas Kitchen
      December 10, 2018

      Hey there Svetlana, I love it fresh lemon juice but that should work okay. Reply

  • Ogis
    October 30, 2018

    Very silly question do you use the fruit that’s left in the sieve or what passes throughout the drive? Thank you. Reply

    • Natasha
      October 30, 2018

      Hi Ogis, You can repurpose it and serve it with pancakes or over ice cream. It is very tasty 🙂 Reply

  • Yana
    October 17, 2018

    Hi Natasha, I made these with my sister last night and this morning they taste delicious! Much, much better than store bought. I was wondering if lemon would be a good substitute? Do I need to cook it a little longer maybe? Thanks Reply

    • Natashas Kitchen
      October 17, 2018

      Hey there Yana! Are you looking to omit the blackberries and substitute that for lemon? This recipe already calls for 1 tbsp of lemon. Reply

  • diana
    September 5, 2018

    Hi Natasha,
    Do you really need 7 hours for prep?

    Thanks,
    Diana Reply

    • Natashas Kitchen
      September 5, 2018

      Hi Diana. That time is just letting the marshmallows rest. It’s not really preparation time at all. Reply

  • Michael
    August 13, 2018

    Hi Natasha,
    Is there anyway to make these plain white color? Reply

    • Natashas Kitchen
      August 13, 2018

      Hi Michael! You would have to omit the Blackberries and alter the recipe a bit to make these white. 🙂 Reply

    • Marishka
      August 14, 2018

      Bake tart apple quarters at 380 for about 25 minutes. (Skin on). Chill overnight in fine mesh sieve over a bowl in the fridge. Puree with a hand blender, and push through the fine mesh sieve. use same amount instead of the blackberry puree. Reply

  • Flory
    June 4, 2018

    Hello!I live in UK and here is a lot of humidity.What can I do to help the recipe if I can’t have low humidity in the room?Thank you!!! Reply

    • Natasha
      June 4, 2018

      Hi Flory, I’m honestly not sure in that situation since there is risk that the meringue will not beat up properly and the finished marshmallows need time to dry on the outside. If it is humid, it would be difficult to achieve those results.

      Maybe someone else has experience making these in high humidity? Please let us know!  Reply

    • Naomi
      December 8, 2018

      Hi

      A bit late, but where I live there is also high humidity.. There was no problem beating up the meringue. I let it rest overnight but it was still sticky.. So I put it in the oven around 30°C and after that it was great! Reply

      • Natashas Kitchen
        December 8, 2018

        Thank you for sharing that! Reply

  • Kay
    May 28, 2018

    Hi, just for everyone’s information, if you are using agar agar flakes, use three times the amount as stated in the recipe for powder 🙂 Reply

  • Irene
    May 4, 2018

    Hello,

    I would like to know if I can make this using strawberries? Would all the measurements stay the same?
    They look really delicious and I would like to make them for my son’s birthday party, he loves strawberries!

    Thank you! Reply

    • Natasha's Kitchen
      May 4, 2018

      Hello Irene, I haven’t tried it myself but I have had readers report great results substituting with strawberries. Reply

  • viktorija
    March 31, 2018

    Hi. i’m trying to measure agar and for me 1 tsp is 5 mg so i’m not sure if I need to put 2 tsp or just that 1 tsp which makes 5 mg?! thank you! Reply

    • viktorija
      March 31, 2018

      I meant 5 grams! Reply

    • Natasha
      natashaskitchen
      April 1, 2018

      Hi Viktorija, I used a digital kitchen scale to weigh and 2 exact teaspoons weighed 5 grams. I noticed you wrote 5 mg – maybe you mean 5 ml although ml is usually used for measuring liquids but there are 5 ml in a teaspoon. It may help to check out our tutorial on measuring ingredients for baking. Reply

  • Irina
    March 28, 2018

    HI Natasha, thanks for a great recipe as always!!! I made these yesterday using strawberries, the taste is delicious. I can never follow a recipe to the t… need to learn not to ulter anything 😂 I used 2 egg whites but the rest was the same and they came out not as dense as I remember zifir to be. The inside is sooooo fluffy! The outside still formed nicely but did yours come out denser? Could of 1 extra egg white make such a difference? 1 had 2 recipes and the other called for 5 egg whites… just wanted your opinion? I want the zifir to be denser. Reply

    • Natasha
      natashaskitchen
      March 28, 2018

      Hi Irina, these are fairly fluffy like a marshmallow inside and not super dense. It may have been more fluffy with an extra egg white. Reply

  • Furia
    March 22, 2018

    Hi, I have tried this recipe using raspberries. I have followed the recipe and the method you have stated on your video. I have left them over night, but they have not become firm enough. They are still soft . What am I doing wrong? Reply

    • Natasha
      natashaskitchen
      March 22, 2018

      Hi Furia, It is difficult to say without being there – I wonder if maybe the gelatin needed to be cooked a little longer (depending on the heat from your burner – that could vary slightly). Also, make sure to add the correct amount of syrup – adding too much can make the mixture more loose. I hope that helps! Reply

  • Jacquelyn
    March 19, 2018

    Hello Natasha. Just went to Whole Foods to buy agar agar. They only had agar agar flakes. Will that work? That’s what i bought. Hoping to test the recipe out this week.

    Thank you,
    Jacquelyn Reply

    • Natasha
      natashaskitchen
      March 19, 2018

      Hi Jacquelyn, I haven’t tested the flakes so I’m not 100% sugar. I’m assuming it will work but you might google to see if it substitutes in equal amounts for the powder. Reply

  • Lidiya
    March 10, 2018

    Before you had a different recipe of zefir and oreshki can not find them can you please post them again I was looking like 3-4 years ago also the old set it recipe was on YouTube also can not find them.Please if is possible to post them again.Thank You! Reply

    • Natasha
      natashaskitchen
      March 10, 2018

      Hi Lidiya, you must be thinking of a different website. This is the only zephyr I have posted and I don’t have a recipe for oreshki yet. Reply

  • Anastasiia
    February 22, 2018

    Thank you so much for the recipe! I tried it today and I got wonderful zephyr! The taste is amazing! I would like to share the photos of my zephyr! How can I do it? Reply

    • Natasha
      natashaskitchen
      February 22, 2018

      Hi Anastasiia, we don’t have a feature to share photos on our site yet but we do have a private Facebook group where you could share it and I’d love to have you join! You could also email it to me directly: natasha @ natashaskitchen.com (no spaces) if you are not on facebook 🙂 Reply

  • Anastasiia
    February 21, 2018

    Hi! Can I use frosen blackberries for this recipe ? Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Hi Anastasia, frozen blackberries should work just as well. I hope you love the recipe! 🙂 Reply

  • Veronika
    February 15, 2018

    Can I substitute gelatin for afar agar? And would it be in the same proportion? Reply

    • Natasha
      natashaskitchen
      February 15, 2018

      Hi Veronika, for this particular recipe, gelatin doesn’t work the same way and I have had readers report that it doesn’t work. If you are not able to purchase it in stores, the best source would be online (I have an Amazon link above). Reply

  • Sonya Silvaggio
    February 11, 2018

    Hi, i was wondering long these keep? i wanted to make them a few days in advance of an event. Reply

    • Natasha
      natashaskitchen
      February 11, 2018

      Hi Sonya, store these at room temperature in an airtight container (like Tupperware) for 2-3 says in a low humidity area. Reply

  • Nina
    February 9, 2018

    Thank you for the recipe, it’s great! I love it 🙂 I love the fact that it’s made with real fruit!!! Reply

    • Natasha's Kitchen
      February 9, 2018

      You’re welcome Nina! I’m glad you love the recipe. Thanks for sharing! Reply

  • Lora
    February 2, 2018

    Can I substitute sugar with honey or maple syrup? Reply

    • Natasha
      natashaskitchen
      February 2, 2018

      Hi Lora, I haven’t tested that substitution so can’t make a recommendation. If anyone tried using those substitutions, please share your results. Reply

      • Marishk
        August 14, 2018

        you can substitute part of the sugar (around 1/5) with honey (which would work same as glucose syrup and would actually prolong the life of zefir some), but it would alter the taste greatly and not sure that honey flavor works with blackberries. Reply

        • Natashas Kitchen
          August 14, 2018

          Thank you Marishk Reply

  • Linda
    January 21, 2018

    Can you use raspberry or strawberries as your fruit? Reply

    • Natasha
      natashaskitchen
      January 22, 2018

      Hi Linda, I think raspberry would work better since it is more concentrated in flavor. You may need to cook the strawberry puree a little longer so it thickens since strawberry juice tends to be a little more watery and be sure not to add more than 1/2 cup of puree. Reply

      • Jacquelyn
        February 18, 2018

        To make them with raspberries is there anything different that needs to be done?

        Yours look really beautiful!! Reply

        • Natasha
          natashaskitchen
          February 18, 2018

          Hi Jacquelyn, thank you! One of our readers, Liliana, reported the following: “Made these last night using raspberries instead of blackberries (blackberries were too sad looking :)) and they came out sooo delicious! ” Reply

    • Alina
      January 22, 2018

      I have been using raspberries and they taste even better than any other berries. Reply

  • jenn
    January 17, 2018

    Natasha, can I substitute agar-agar with gelatin since I could not find it in the store here in Coquitlam,Canada? I am trying to make the zephyr tomorrow for my daughter’s bake sale. Reply

    • Natasha
      natashaskitchen
      January 17, 2018

      Hi Jenn, for this particular recipe, gelatin doesn’t work the same way and I have had readers report that it doesn’t work. If you are not able to purchase it in stores, the best source would be online (I have an Amazon link above). I know that doesn’t help with being able to make them for tomorrows bake sale! Reply

    • January 19, 2018

      You can find agar in Vancouver area easily in Chinese stores. I remember I fount in in Wholefoods and Choices as well. Also it’s very easy to order from Amazon. Reply

  • Alina
    January 15, 2018

    I have made this zefir twice so far and they tasted great, the only thing is mine were more like souffle consistency wise, but yours , Natasha, seem to be more dense. Could you , please, tell me what brand of agar agar you are using? Thank you in advance! Reply

    • Natasha
      natashaskitchen
      January 15, 2018

      Hi Alina, I purchased my agar in a natural grocery store from a bin and I don’t think there was a brand on it. Sorry I can’t be more helpful! When you measure your agar, make sure to use a measuring spoon and level off the top to get an accurate measure. I hope that helps! Reply

      • Alina
        January 15, 2018

        Ok, great, thank you I will try that next time around, which wont be long:), probably tonight, I love them so much!:) Reply

        • Natasha's Kitchen
          January 15, 2018

          You’re welcome Alina! Please let me know how it turns out next time! 🙂 Reply

          • Alina
            January 17, 2018

            Ok, I finally figured out what my problem was as far as the density goes , i doubled the amount when I previously made zephyr, last night I followed your proportions exactly and it came out perfect, just like in your video! So, thank you again for such wonderful and easy recipe

          • Natasha
            natashaskitchen
            January 18, 2018

            Thank you so much for reporting back! I’m so glad you figured it out! It’s great to know that a single batch at a time works best. I haven’t tested it in more than one batch at a time.

  • Karine
    January 11, 2018

    Made youre wonderful zephyr marsmallows last night:)😍 yummy! Just wondering about one thing, how long can i keep them? We are having a christening for our little girl, this Sunday. How do i keep them, to make sure they are good and fresh?😀 Reply

    • Natasha
      natashaskitchen
      January 11, 2018

      Hi Karine, keep them in an airtight container (like tupperware) at room temperature (away from humidity is best). They keep best up to 3 days at room temperature before they start to get a little dry. Reply

  • Natasha
    January 4, 2018

    *A STELLAR RECIPE * 5 Gold Stars!! Made these a couple of times and they came out perfect. I do not like store-bought marshmallows; nor do I like them from the russian stores. I gave these a try and was surprised of the outcome. Their texture and taste are different but sooo much better!! I even used frozen berries one time and still came out fantastic!! Easy recipe to follow – Excellent job – Give yourself a pat on the shoulder!! With love from Utica. Reply

    • Natasha's Kitchen
      January 4, 2018

      I’m happy to hear how much you enjoy the recipe! Thanks for sharing your excellent review with other readers!! Reply

  • Svetlana Moskalenko
    December 20, 2017

    Hello, I tried this recipe and it was fairly easy to make. However, mine came out too chewy and not very fluffy when you bite into it. What can be the cause of that? Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Hi Svetlana, did you have a chance to watch the video to see if yours looked different in any part of the process? Were there any substitutuions made – maybe using a different kind of gelatin or different ratios of ingredients? Reply

  • Kseniya
    December 15, 2017

    Hi Natasha, thank you so much for coming up with this recipe! These are my favorite treats from Russia. The store bought zephyr I am accustomed to always has vanilla flavor added, do you think it would be ok to add vanilla extract to these? I think the flavors would pair well together but I don’t want to risk ruining the consistency. Would love to know your thoughts! Thank you & happy holidays!!! Reply

    • Natasha
      natashaskitchen
      December 16, 2017

      Hi Kseniya, these have so much great flavor that it is not necessary in this recipe. I haven’t tried making these as plain vanilla zephyr so I wouldn’t be able to give you instructions on making the vanilla version without testing it first. I think it would work to add a tiny amount of vanilla to this recipe but again it really isn’t needed in this zephyr. Reply

  • Jamie
    November 20, 2017

    Hi Natasha, thanks so much for sharing the recipe. May I know if I can use store bought frozen puree instead of cooking the frozen fruit to thick puree? Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Jamie, I haven’t tried that so I’m not 100% sure if it would work the same way. When you cook the berries on the stove, some of the liquid evaporates and it becomes thicker so maybe it would be best to simmer the puree for 5-10 minutes first and then strain it if there are seeds in the puree. Reply

  • Kerrie Mitchell
    November 15, 2017

    Hi Natasha,
    Have you tried these with frieze dried fruit ? Say raspberry or blackberry? I was wondering how to adjust the recipe if this is what I use? Reply

    • Natasha
      natashaskitchen
      November 16, 2017

      Hi Kerrie, I have not experimented with freeze dried fruit so I’m not sure if that would work the same way or what other substitutions need to be made. Reply

  • November 13, 2017

    Thank you Natasha, for this lovely Blackberry Zephyr recipe. My family has artificial color and food allergies. This is perfect to try! We all picked blackberries together this fall. I will let you know! Reply

    • Natasha's Kitchen
      November 13, 2017

      I hope everyone loves it! Pleas do Sandy! Reply

  • Nancy
    November 9, 2017

    Hi. I made these last night to experiment for a huge tea I have coming up. I did use gelatin as a substitute for agar agar and they definitely failed. They never firmed up. They were Gorgeous and tasted amazing, but never firmed! I’ll try again and get some agar agar on line. Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      Hi Nancy, I’m sorry to hear that. Agar agar and gelatin are usually substituted without changes in a recipe and from what I read and hear from my readers, it does not work in this recipe. Reply

  • christine
    November 6, 2017

    Iam going to be trying these can you tell me the best way to store them I would like to make in advance Thank you! Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      Hi Christine, keeping them in an airtight container (like tupperware) at room temperature away from humidity is best. They keep best up to 3 days at room temperature before they start to get a little dry. Reply

  • Liliana
    November 6, 2017

    Made these last night using raspberries instead of blackberries (blackberries were too sad looking :)) and they came out sooo delicious! They were a little softer than the ones we used to buy in a store but I think it is because of the high humidity here (I live in Alabama). Will add more agar agar powder next time. But fore real, they taste like heaven in your mouth!!! Reply

    • Natasha's Kitchen
      November 6, 2017

      I’m happy to hear how much you enjoy the recipe Liliana! Thanks for sharing your fantastic review! Reply

  • Elena
    November 3, 2017

    we made these a couple of times but they didn’t get firm enough but they still tasted good. Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      Hi Elena, I am always happy to help troubleshoot. The first thing that comes to mind is maybe cool the gelatin mixture slightly longer before drizzling it into the marshmallow mixture. Also, be sure your meringue mixture has thick stiff peaks before adding gelatin mixture. I hope that helps! Reply

  • Natasha
    October 24, 2017

    I’ve made these basing off of a russian written recipe. They came out amazing!

    I advise you add that it’s important not to over-beat the mixture, as if effects the consistency of the zefir.

    Please make these with the original flavor, lemon! 🙂 Reply

    • Natasha's Kitchen
      October 25, 2017

      Thanks for sharing your helpful tip with other readers! I will keep your suggestion in mind Natasha! Reply

  • Carly
    October 16, 2017

    I can’t wait to try these! Do you think I could dip them in chocolate once they are dried? Reply

    • Natasha
      natashaskitchen
      October 17, 2017

      Hi Carly, I haven’t tried that and also haven’t seen it done so I’m not sure. I would suggest experimenting with a few to see how you like them after they set. Reply

  • viktoria
    October 16, 2017

    Hi Natasha! I made this the other day it tasted sooo good but they didn’t get hard enough like the ones we buy! What can be the problem? Maybe not enough agar agar or..?!
    Thank you Reply

    • Natasha
      natashaskitchen
      October 16, 2017

      Hi Viktoria, it may be due to not heating the agar mixture long enough. Make sure you have it at a low boil for a full 5 minutes. Reply

  • Karen Walker
    October 9, 2017

    How are these stored? How long will they last at room temperature? Reply

    • Natasha
      natashaskitchen
      October 9, 2017

      Hi Karen, store these at room temperature in an airtight container (like tupperware) for 2-3 says in a low humidity area. Reply

  • Katya
    September 28, 2017

    Hi Natasha, thank you for posting a great recipe again, can’t wait to try it. Thou still have a question first: can you replace agar-agar with gelatin? I got lots of it (my Mam sent it from Ukraine) and I’d like to use it but still doubting. Reply

    • Natasha
      natashaskitchen
      September 28, 2017

      Hi Katya, I have only tried agar agar and also have never come across a recipe for this using gelatin so I can’t really guess if it would work and what the changes in process would need to be. Reply

    • Anastasia
      October 26, 2017

      Hi, unfortunately you cannot use gelatin instead of agar poweder. It won’t work well. They are opposite. Reply

      • Yelena
        November 22, 2017

        Hello where did u get the agar? Reply

        • Natasha
          natashaskitchen
          November 22, 2017

          Yelena, you might check local stores that have health or natural food section. I got my at Rosauers. Amazon has it as well hereReply

  • Olga
    September 27, 2017

    Can I use gelatin instead of agar agar ? Reply

    • Natasha
      natashaskitchen
      September 27, 2017

      Hi Olga, I have only tried agar agar and also have never come across a recipe for this using gelatin so I can’t really guess if it would work and what the changes in process would need to be. Reply

  • 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

  • Denae Stahl
    July 17, 2017

    Could I substitute blueberries for the blackberries? Reply

    • Natasha
      natashaskitchen
      July 17, 2017

      Hi Denae, I haven’t tried that but one of my readers, Tanya, shared some very good insights on that substitution: “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. Also instead of putting the blueberry mixture through a sieve I put it in a mini food processor & pulsed it really well. This turned out better than putting it through a sieve because blueberry seeds are much smaller than blackberry ones plus I wasn’t getting much syrup through the sieve process. You can also skip the ice water bath after pulsing it because it’s thick enough ( or at least mine was). Everything else I did the same. Just one more tip, once your agar agar mixture is thick enough IMMEDIATELY remove from the heat and pour into mixing bowl, I walked away for 30 seconds and came back it was ruined had to trash it. Thanks for such a delicious recipe!” Reply

  • Alina Dubovoy
    July 14, 2017

    How long can they last (freshness/taste wise) and do you refrigerate them in a closed container? I want to make them for an event in advance. Thanks Reply

    • Natasha
      natashaskitchen
      July 14, 2017

      Hi Alina, I have enjoyed them up to 3 days after making. Maybe they could last longer but I haven’t maxed them out further. I kept them in an airtight container at room temperature (low humidity area) Reply

  • Marina
    July 12, 2017

    Hi, Natasha. I intend to try the recipe today, but I need them in two days after the 12 hrs of drying them. How do I keep them? Should I cover them lightly or put them in the airtight container? I usually keep the store bought zephyr well covered, otherwise they dry out. Thank you Reply

    • Natasha
      natashaskitchen
      July 12, 2017

      You can cover them with plastic wrap after they are dusted with powdered sugar or put them in an airtight container and keep them in a low humidity room temperature area. Reply

  • Mariya
    July 7, 2017

    Taste really good. I used gelatin instead of the agar and they turned out exactly like the store bought marshmallows texture wise, but the fruity flavor made it even better. Not exactly like zephyr, but that could be because they are so fresh. Also they solidified even with the 90 degree temperature inside (dry heat though) and over 100 degrees outside. Thank you Natasha. Also I pasteurized the egg first. Reply

    • Natasha's Kitchen
      July 7, 2017

      I’m glad to hear you enjoy the recipe Mariya! Thanks for sharing your review and tips with other readers! Reply

  • Cake batter dispenser
    June 27, 2017

    This is quite attractive! when I prepared mine it was a bit dark. Don’t know which ingredient was too much. Reply

    • Natasha
      natashaskitchen
      June 27, 2017

      I’m guessing it probably was adding too much blackberry syrup since that is the only thing that really gives it any color. Reply

  • Marina
    June 26, 2017

    Hi Natasha, made these goodies on Saturday, and for some reason it’s already 2nd day and they still “sticky”. We keep house 73F over night, but i assume VA weather is enough humid on summer for them not to get dry :(. will be trying them on Fall definitely. 🙂 Reply

    • Natasha
      natashaskitchen
      June 26, 2017

      Hi Marina, it is ok for them to be slightly sticky, especially with high humidity. You can still try to roll them in powdered sugar and see if that solves the stickiness problem 🙂 Reply

  • Laura Polido
    June 17, 2017

    I am trying these for the first time ever. I the recipe was easier than I thought it would be. I substituted unflavored gelatin for the powered agar agar. I hope they will work as well. 😀 Reply

    • Natasha's Kitchen
      June 19, 2017

      Please let me know how they turned out Laura! Reply

    • June 19, 2017

      Laura,
      Unfortunately, gelatin will not replace the stabilizing properties of agar-agar. I buy it online from Barry Farms because I use it in my Mock Whip Frostings, all my Buttercreams (because of the high butter content – and I set up cakes in tents on islands), meringues, and in stabilized whipped cream. I believe there are other sources, like Amazon. My local Health Ford Store carries agar- agat, but the price is outrageous for a very small amount. Reply

  • June 15, 2017

    I love these. I’ve never thought of making with blackberries. When I pipe mine out I like to bury the tails underneath, like doing a cake covered with rosettes. Reply

    • Natasha
      natashaskitchen
      June 15, 2017

      I love that idea also! Thanks for sharing 🙂 Reply

  • Irina
    June 15, 2017

    This zephyr is awesome! Tastes exactly as the one I had as a child, simple ingredients and easy to make! I have one wish, would be great if you could include calories intake along with receipts of all your deserts))) Reply

    • Natasha's Kitchen
      June 15, 2017

      I’m so happy to hear how much you love the recipe Irina! Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you! Reply

  • Lena
    June 14, 2017

    Hi Natasha. 🙂 i already made these twice. The first time they took about two days to dry, but they were really good. The second time though they turned powdery, not at all what zephyr is supposed to be like. Could i have whipped the mixture too long? Or what else could be the reason? I used exact measurements. Reply

    • Natasha
      natashaskitchen
      June 14, 2017

      Hi Lena, are you living in a humid area? Also, are you keeping them uncovered at room temperature (about 70˚F). 2 days is a long time for these to dry. I’m not sure why they would turn powdery though – I haven’t had that happen before. Maybe someone else has some insight into that? Reply

  • Lana
    June 14, 2017

    Natasha, anyway to make them white and still have a fruitie flavor?:)
    I made these last week and they were yummy!! Just trying to make some white ones for a wedding! Reply

    • Natasha
      natashaskitchen
      June 14, 2017

      Maybe with apple puree but it still wouldn’t be completely white. I haven’t come across any fruity flavored ones that were white. Maybe someone else has some insight into this? Thanks in advance! 🙂 Reply

  • Lisa
    June 10, 2017

    I was wondering if I could use plain gelatin instead of the agar? Reply

    • Natasha
      natashaskitchen
      June 10, 2017

      Lisa, the recipe requires agar agar and will not work with gelatin. Reply

  • Katie L
    June 10, 2017

    Natasha thank you for this wonderful recipe, I made these with strawberries instead of blackberries and they turned out So Goood! 😉 Reply

    • Natasha's Kitchen
      June 10, 2017

      YAY! I’m glad to hear the recipe works well with other fruits! Thanks for sharing your review with other readers Katie! Reply

  • TitaPrawasi
    June 9, 2017

    Hi Natasha, can i use strawberry for this recipe ?? Reply

    • Natasha
      natashaskitchen
      June 11, 2017

      I haven’t tried it myself but I have had readers report great results substituting with strawberries. Reply

  • Oksana
    June 8, 2017

    Natasha, big thank u for the best Zeffir, I made before using other recepies didn’t turn that good. I tried u recipe today & turned very well plus not a big porshion for family of 4, love it! Big thanks for u hard work & an amazing recepies I use u site everyday ! God bless! Reply

    • Natasha's Kitchen
      June 8, 2017

      I’m glad to hear everyone loves recipe Oksana! Thanks for following and sharing your thoughtful review! Reply

  • Sveta
    June 8, 2017

    Oh and also, the recipe calls for 2 cups or 8oz blackberries. Is it 8oz total or 2 8oz containers? Reply

    • Natasha
      natashaskitchen
      June 8, 2017

      Hi Sveta – Mine cake in 6 oz containers so I used 1 1/2 containers. If you put it into a measuring cup, it is 2 cups of berries. I’ll clarify in the recipe. Reply

  • Sveta
    June 8, 2017

    Hi Natasha,
    Can I use hand mixer for this recipe, since that’s all I have? Reply

    • Natasha
      natashaskitchen
      June 8, 2017

      Hi Sveta, yes. Make sure you check the notes at the bottom of the print-friendly. Reply

      • Sveta
        June 12, 2017

        Thank you Reply

  • Emma Nguyễn
    June 8, 2017

    I make it but it’s still wet after 12 hours. I’m in Viet Nam (Asian) and room temperature is between 35 – 38 oC. May I have to put it in fridge (15 oC)? But after that, how can I storage it? Reply

    • Natasha
      natashaskitchen
      June 8, 2017

      Hi Emma, I’m not sure since the refrigerator is not idea for these due to moisture in the refrigerator and other food smells. 35-38˚C is also very warm for these. Wow it is hot where you live!! Is it also very humid? These will have a hard time setting properly in a very humid climate. I think if it was dry and warm, that would work better than humid and warm… Reply

      • Kseniya
        June 8, 2017

        I made my zephyr and they looked perfect, but they were still wet after 12 hours..and I live in Oregon, so it’s somewhat humid right now but not entirely..what else can be a factor? Reply

        • Natasha
          natashaskitchen
          June 9, 2017

          Hi Kseniya, humidity may be the culprit but some other things to consider: it may be due to undercooking the agar mixture – I cook at a low boil for the full 5 minutes for it to thicken. Also, be sure not to add more than 1/2 cup of your fruit syrup and make sure it is fully cooled and no longer warm to the touch. I hope that helps! 🙂 Reply

  • Tim
    June 7, 2017

    Hi, i tried it and came nice only issue i am experiencing is even afyer ober night they are still not like marshmellow. I gollowed recipe pretty thourouly. Reply

    • Natasha
      natashaskitchen
      June 7, 2017

      Hi Tim, did you use agar agar and no more than 1/2 cup of fruit puree? The measurements should be precise in this recipe to get the right consistency. They don’t get as dry as store-bought marshmallows (they are a slightly more moist inside) and the outside should no longer stick to your finger tips after letting them rest overnight. Also, did you allow the agar syrup to cook at a low boil for 5 minutes – the timing of this is because agar agar needs to reach a certain temperature to work properly. I sure hope that helps! 🙂 Reply

  • Tanya
    June 6, 2017

    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. Also instead of putting the blueberry mixture through a sieve I put it in a mini food processor & pulsed it really well. This turned out better than putting it through a sieve because blueberry seeds are much smaller than blackberry ones plus I wasn’t getting much syrup through the sieve process. You can also skip the ice water bath after pulsing it because it’s thick enough ( or at least mine was). Everything else I did the same. Just one more tip, once your agar agar mixture is thick enough IMMEDIATELY remove from the heat and pour into mixing bowl, I walked away for 30 seconds and came back it was ruined had to trash it. Thanks for such a delicious recipe! Reply

    • Natasha
      natashaskitchen
      June 6, 2017

      Thank you so much for sharing your tips with us Tanya. It’s great to know that it works with blueberry – there were a couple other people that asked about that specifically and I wasn’t sure. Thanks again!! 🙂 Reply

  • Ana
    June 6, 2017

    Hi Natasha!
    May I ask what kind of whisker you are using here? Looks very comfortable …) ?
    Thanks! Reply

    • Natasha
      natashaskitchen
      June 6, 2017

      Hi Ana, the whisk I’m using is a Zwilling whisk and I do love it! 🙂 Reply

      • Ana
        June 6, 2017

        Thanks! :):) Reply

        • Natasha's Kitchen
          June 7, 2017

          My pleasure Ana 🙂 Reply

  • Elona
    June 6, 2017

    Does it really take 7 hours for preparation? Reply

    • Natasha
      natashaskitchen
      June 6, 2017

      Hi Elona, that time is just letting the marshmallows rest. It’s not really preparation time at all. Reply

  • Irina Chepak
    June 6, 2017

    How far ahead can you make them? I mean, can they sit for a couple days and still taste the same?
    And by the way, I love all your recipes! This is my go to site. Reply

    • Natasha
      natashaskitchen
      June 6, 2017

      Hi Irina, I have made them a couple of days in advance and they were still great 😉 Reply

  • A.F
    June 6, 2017

    Hello, can I make this recipe with strawberries?
    please Reply

    • Natasha
      natashaskitchen
      June 6, 2017

      I haven’t tried that but I think it could work. You may need to cook the strawberry puree a little longer so it thickens since strawberry juice tends to be a little more watery and be sure not to add more than 1/2 cup of puree. Let me know if you try it 🙂 Reply

  • June 5, 2017

    Wow, it looks so beautiful!!! My 5 year old daughter wants this pretty pink flowers for her birthday:) Reply

    • Natasha's Kitchen
      June 5, 2017

      They taste as good as they look Jessi! Please let me know what you think of the recipe if you decide to make these! Reply

  • Steven
    June 5, 2017

    Hi Natasha,
    Can i use it without egg white? Reply

    • Natasha
      natashaskitchen
      June 5, 2017

      Hi Steven, I haven’t tried any other substitution as this is traditionally made with egg white. I can’t think of anything else that will cause it to rise properly like the egg white. Reply

  • These are the prettiest marshmallows I’ve ever seen, Natasha! Love the recipe! Reply

    • Natasha's Kitchen
      June 5, 2017

      Thank you, aren’t they gorgeous!? They tastes as good as they look too Julia! Reply

  • Anna
    June 4, 2017

    I buy agar agar at Vietnamese store in my town. It will say “agar-agar” on a package on English or you can ask any workers there and explain what are you looking for and they will show you . Reply

    • Natasha
      natashaskitchen
      June 4, 2017

      Hi Anna, thank you for sharing! Reply

  • Ella Stefoglo
    June 4, 2017

    Hello Natasha, could I use gelatin powder instead of the agar?

    Thank you,
    Ella Reply

    • Natasha
      natashaskitchen
      June 4, 2017

      Hi Ella, I haven’t tried that replacement since this recipe is typically made with agar agar powder. One of my readers reported using gelatin powder but she said they didn’t turn out quite right so I think there needs to be some modifications to try using regular unflavored gelatin powder but without testing it myself, I really can’t say for sure. Reply

  • Alina
    June 4, 2017

    Thank-you for the perfect zephyr recipe! One suggestion- please use either ‘syrup’ or ‘purée’ consistently when talking about the sweet blackberry mixture, I got confused multiple times regarding what to put in the mixer, whether you wanted me to use the syrup= drained juice with sugar or the purée = leftover mushy stuff after draining syrup.

    *thankful for the backup video that cleared up my misunderstanding 🙂 Reply

    • Natasha
      natashaskitchen
      June 4, 2017

      Thank you so much for catching that!! Fixed!! 🙂 Reply

  • Lisa
    June 4, 2017

    Hi Natasha, I want to make these for a boy baby shower I am giving. Can I substitute blueberries for blackberries? If you think that will work, would Fresh lemon juice (Meyer 🍋?) be best, or fresh key lime juice? Thanks these are so beautiful, and I am a “foodie”, but have never heard of, or seen them before. It sounds to me like, if a Meringue and a Gourmet Marshmallow had a delicious baby-this would be it. I think I will serve mine singly, not doubled up, so they can sit flat. Since it has egg white in it, is there a salmonella risk? Should they be refrigerated? Thanks so much! This is my 1st “Grand” , so I want it to be especially memorable 💙👍🏼 Reply

    • Natasha
      natashaskitchen
      June 4, 2017

      Hi Lisa, I haven’t tried blueberries so I really can’t advise on that. I love it with fresh lemon juice. Ha ha I love your comparison – that sounds about right! 🙂 Single will still be beautiful and just as delicious ofcourse. Make sure to read my note about the egg whites towards the bottom of the post which should help :). Congratulations on your first “Grand”!! 🙂 So excited for you!! Reply

  • Oksana
    June 4, 2017

    Hello Natasha,

    Do you know why they might not dry completely? Its been over 12 hrs…. I think I did my agar syrup wrong(. It wasnt thikening, so I kept cooking it for another like 4 minuets.. It still looked a little runny when I added it to the rest of the mixture…. Any suggestions? Thank you!!
    Btw, I love your recipies! This is the only site I cook from). Reply

    • Natasha
      natashaskitchen
      June 4, 2017

      Hi Oksana, did you do anything different in the process or measurements? The marshmallows aren’t supposed to dry completely – you still want them to be very soft inside, but form a thin film over the top so they should not stick to your fingers when you touch them. I hope that helps! Also, if you use a much smaller deep saucepan, there would be less surface area and you would need to cook the syrup a little longer, but I’m wondering if maybe you had too much water in the mixture if it took that long? Also, did you cook the berry mixture long enough for it to get slightly thickened and not watery? Did you use something besides blackberry syrup or use more than 1/2 cup of it? Reply

      • Oksana
        June 5, 2017

        I tried to use about the same pan size you had in the video… I think maybe I did add slightly more water.. I’ll try to make this again, hopefully it’ll turn out. I love zephyr, and tried many recipies before. Never turned out correctly. I was excited when you posted this recipie, because your recipies always turn out very good!). The zephyr looked very good when I was piping it. The only thing was that it didn’t get that film on top; and was sticking to my fingers. I am pretty sure my agar agar was wrong…. I’ll give t another try. Thank you for your suggestions!! 😘 Reply

        • Natasha
          natashaskitchen
          June 5, 2017

          Hi Oksana, also, make sure you are using agar agar powder and not the regular unflavored gelatin like the Knox brand that you can find in most grocer stores. This recipe is intended to be used with the agar agar only. I had one other reader report not so great results with regular gelatin when trying to substitute. I hope that helps! Reply

  • Olga D
    June 3, 2017

    Finally, zephir! Thank you, Natasha. I have been craving for them for so long. Can’t wait to try the recipe. Reply

    • Natasha
      natashaskitchen
      June 4, 2017

      You are welcome Olga, it was simpler than I anticipated. Let me know how it turns out 😬. Reply

  • June 3, 2017

    Thanks for sharing this recipe.Yes its simple recipe then I have.I have the 1 w/jello. I saw u didn’t put on parchment paper no powdered sugar,but on my recipe u have to other wise it will be hard to get them out,is that true though? Reply

    • Natasha
      natashaskitchen
      June 3, 2017

      Hi Olga, once it is set, they come off fairly easily from the parchment. I do not sprinkle with powdered sugar because I want the flat side to adhere to a second half. If you make it completely non-sticky, the two sides won’t stay together. I hope you love this version! 🙂 Reply

  • June 3, 2017

    Super cool! This looks so fun. Want to try it! Reply

    • Natasha's Kitchen
      June 3, 2017

      They are fun AND delicious! Please let me know what you think Katherine! Reply

  • Olga
    June 3, 2017

    Looks delicious! My husband doesn’t​ really like the blackberrries. Do you think I can sub with raspberries? Reply

    • Natasha
      natashaskitchen
      June 3, 2017

      Hi Olga, one of my readers just said she used raspberries with great results. 🙂 Reply

    • Nadia
      June 3, 2017

      You can use apples too, I use apples 🙂 Reply

  • Gina diestel
    June 2, 2017

    Can you use this instead of frosting for a cake? Also, do you have to use blackberries? Reply

    • Natasha
      natashaskitchen
      June 3, 2017

      I think this would work instead of frosting for a cake, but you would need to either pipe or spread it right away since it does get more difficult to spread and pipe as the mixture sits. If you want to make it for a cake, be sure the rest of your cake is ready to assemble once the marshmallow cream is done. Now I’m really curious about what you’re planning! Keep me posted! Reply

      • Diadiana
        June 3, 2017

        If using it as a frosting for the cake the procedure would be the same to keep it at the room temperature or can it be placed in the fridge? Reply

        • Natasha
          natashaskitchen
          June 3, 2017

          I would keep it at room temperature without refrigerating. Keep that in mind with however you are making your cake – you might avoid ingredients that would spoil at room temperature such as fruit purees, etc. Reply

  • Ira
    June 2, 2017

    I am so excited about this recipe!! My husbands favorite! I’ve been wanting to make these for so long!! Love the video! I’m a visual learner so those help me a lot. Question, can I use other berries like strawberry or blue berry? I have lots of those in my fridge right now.

    Thanks again! Reply

    • Natasha
      natashaskitchen
      June 3, 2017

      I do think different kinds of berries would work, but you may need varying amounts since some berries are juicier than others and you may need to cook them slightly longer if your berry juice looks very watery. Make sure you are not adding more than half a cup of berries syrup and the berry syrup should be slightly thickened (not watery) even before you cool it. One of my readers reported great results using raspberries and even posted a picture on my new Facebook group page. Let me know if you experiment with anything else. Reply

  • June 2, 2017

    These look so amazing! So beautiful! I’m planning on having a tea party soon, and these would be perfect! Reply

    • Natasha's Kitchen
      June 2, 2017

      They taste as good as they look too! Please let me know what you and your guests think! Reply

  • Svetlana
    June 2, 2017

    Oh my… these look amazing! I’ve been making them for years from Leascooking blog. This recipe looks so much better… cuz no artifical colors or flavors invloved!! Yay!! Cannot wait to make these. Reply

    • Natasha
      natashaskitchen
      June 2, 2017

      Hi Svetlana! I haven’t tried that one but I do also love that this recipe is all-natural and that beautiful color and flavor is from fresh berries. They really are addictively delicious! 🙂 I hope you love them! Reply

  • Rebecca
    June 2, 2017

    Two questions. Do these taste more like meringue than traditional homemade marshmallows?
    Also, can you safely double the batch using one bowl, or is it best to make one batch at a time? Reply

    • Natasha
      natashaskitchen
      June 2, 2017

      Hi Rebecca, because these expand quite a bit as they whip, it is best to make one batch at a time so the mixture whips properly and doesn’t overwhelm the mixer. It doesn’t really “taste” like either one. It has a unique and amazing fresh blackberry flavor – they are cloudlike and fluffy – softer and more melt-in-your mouth than regular marshmallows. Reply

  • Zhanna
    June 2, 2017

    Natasha, have you tried this recipe with frozen blackberries? Reply

    • Natasha
      natashaskitchen
      June 2, 2017

      Hi Zhanna, frozen blackberries should work just as well. Reply

  • Victoriya
    June 2, 2017

    Wow awesome recipe. I love zefir. Will gelatin work? Instead of agar agar? Reply

    • Natasha
      natashaskitchen
      June 2, 2017

      Hi Victoriya, this recipe is intended for agar agar and that is the only way I have tested it and I’m assuming you would have to make some modifications with regular unflavored gelatin. I love the agar agar because it doesn’t have any scent when heated which I have noticed when working with unflavored gelatin which is a pork-based product. Reply

  • summertime
    June 2, 2017

    Hi Natasha,
    I really love your recipes and videos. I cook a lot and really appreciate that your videos are short and to the point. I tried several of your recipes and they are very delicious. I really like your happy, joking attitude. You are super! I kind of miss that music you used to have before with the ukuleles and whistling. Wish you lots of success in this field. Reply

    • Natasha's Kitchen
      June 2, 2017

      Thanks you for following and leaving such a thoughtful review! I will note your music preference! 🙂 Reply

  • June 2, 2017

    Oh my goodness these are STUNNING! On our last trip to Russia I was reminded how delicious they could be! My kids couldn’t stop eating dark chocolate covered zefir in Saint Petersburg but I am sure your homemade ones are miles tastier though! Heavenly! Reply

    • Natasha
      natashaskitchen
      June 2, 2017

      OH MY GOODNESS! Dark chocolate covered zephyr sounds crazy amazing! Thanks for the idea! Reply

  • Sveta
    June 2, 2017

    I have been looking for this recipe for a long time! Have tried several and hope this will do the trick;)
    Question can I use frozen fruit? Reply

    • Natasha
      natashaskitchen
      June 2, 2017

      Hi Sveta, frozen blackberries should work just as well. I hope you love the recipe! 🙂 Reply

  • Alla
    June 2, 2017

    Guess what I’ll be making in the next couple of hours. Will let you know how it goes. Thank you for posting just when I was gonna go looking for my recipe. I know I won’t be disappointed Reply

    • Natasha
      natashaskitchen
      June 2, 2017

      Oh what perfect timing! I hope you love the recipe!! 🙂 Reply

  • Marina
    June 2, 2017

    OMG how timely! Thank you thank you thank you for the recipe! Reply

    • Natasha's Kitchen
      June 2, 2017

      My pleasure Marina! Please let me know what you think! 🙂 Reply

  • Roz
    June 2, 2017

    These look so pretty! We have so many blackberries growing wild around our horse paddocks, and I like to make apple & blackberry pie, or blackberry jam. When blackberry season comes around again, I’ll definitely be adding these to my list! Reply

    • Natasha's Kitchen
      June 2, 2017

      They are as good as they look too! Please let me know what you think Roz! Reply

  • Wow, this is definitely something I want to try. I love meringue and I also love marshmallows, so best combination here! Reply

    • Natasha's Kitchen
      June 2, 2017

      It is divine! Please let me know what you think Jenny! Reply

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