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

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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:

Natasha's Kitchen Cookbook

Homemade Marshmallows (Zephyr) VIDEO

4.91 from 65 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 7 hours
Cook Time: 10 minutes
Total Time: 7 hours 10 minutes

Ingredients 

Servings: 12 -14 sandwiched marshmallows

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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Marshmallows, Zephyr
Skill Level: Easy/Medium
Cost to Make: $

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

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • YG
    April 2, 2024

    Hi! Thank you for this recipe! I was wondering if you (or anyone in the comments) have any thoughts or may have tried not adding the sugar to the berry syrup. I know they will naturally cook down to a syrup without sugar, and I can use more berries for volume, but not sure if that would cause the recipe to fail because it won’t be as thick nor whip as well? Thank you!

    Reply

    • Natasha
      April 4, 2024

      HI YG, I don’t recall anyone reporting trying this but I’m not sure it would thicken into a nice syrup the same way without sugar.

      Reply

  • Hannah
    February 26, 2024

    Is it possible to switch out the blackberries for a different fruit? Like raspberries, or oranges?

    Reply

    • NatashasKitchen.com
      February 26, 2024

      Hi Hannah! I haven’t tested any alternatives but some of my viewers have reported using raspberries with success.

      Reply

  • Karina Rodriguez
    January 24, 2024

    Hi Natasha, I had some questions regarding this recipe because I am actually trying to achieve making marshmallow flowers using pipe and tips and I ran into your recipe which I love all of your recipes so I figured I would give it a try however, this one’s specifically uses a different fruit. Can I exchange the fruit for the regular apple it requires? Will it work to pipe marshmallow flowers? I am trying to pipe what I think in Russian is called a Zefir I fell in love with them. Thanks for you so much in advance.

    Reply

    • NatashasKitchen.com
      January 24, 2024

      Hi Karina! To be honest, I do not know. I’ve never tested anything like that. Sorry I cant be more help.

      Reply

    • Rachelle Chin
      March 18, 2024

      It works! I’ve tried both Apple and strawberry (swapped out the blackberries for equal parts). Pipped reasonably but I think it’ll take several attempts to get the technique right.

      Reply

  • TBeth Lambert
    December 27, 2023

    What temperature is the agar agar syrup cooking to, since 5 minutes on different levels of heat will yield different results, yes? Our gas burners all seem to run a lot hotter than our previous stove, so time instead of temp has been tricky for me with candies.

    Reply

    • NatashasKitchen.com
      December 27, 2023

      I did not use a thermometer to check it. I heat it on medium heat until it reaches a boil. Then you reduce the heat to a low boil and cook it for 5 minutes.

      Reply

  • Ilona
    May 30, 2023

    I was wondering if the amount of sugar could be cut in these zephyrs since I am living in Poland and right now the sugar price is not low.

    Reply

    • Natashas Kitchen
      May 30, 2023

      Hi Ilona, altering the ingredient quantity will alter the end result also. Using less sugar may alter the overall volume. If you happen to try it with less, I’d love to know how you like that!

      Reply

  • Nadia
    March 1, 2023

    I made this last night and it was such pleasure to work with them, they came out so perfect and beautiful, but they weren’t dry in the morning, super soft, I couldn’t even try. And temperature in the house was 70. What am I doing wrong, I did weight all my ingredients.

    Reply

    • Natasha
      March 1, 2023

      Hi Nadia, a couple of things – make sure you beat the mixture until stiff peaks form when you pull up on the whisk, the peak should hold straight up without folding over. Also once they have dried, the marshmallows will form a glossy film on top and will come off the parchment fairly easily. They will still be soft inside like a marshmallow.

      Reply

  • Diele
    January 10, 2023

    Boa noite! Sobre o zefir, com essa receita eu consigo fazer rosas modeladas como vejo nos vídeos das russas? Achei muito legal, vou tentar fazer em breve. Obrigada

    Reply

    • Natashas Kitchen
      January 10, 2023

      Hi Diele, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe!

      Reply

  • Jenny
    September 2, 2022

    Hi Natasha,
    What is the strength of the agar agar that should be used for this recipe?

    Reply

    • NatashasKitchen.com
      September 2, 2022

      Hi Jenny, this is the Agar Powder that I used. CLICK HERE for my amazon affiliate link.

      Reply

  • Lindsay
    March 2, 2022

    Hi Natasha I’m just wondering where these should be stored if we don’t eat them right away? Thankyou

    Reply

    • Natashas Kitchen
      March 2, 2022

      Hi Lindsay, you can store these at room temperature in an airtight container (like Tupperware) for 2-3 days in a low humidity area.

      Reply

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