Welcome to the delightful world of homemade Zefir! This classic Eastern European confection is a true treat for the senses. Often compared to marshmallows, Zefir has a unique, ethereal texture—it's lighter, airier, and melts in your mouth, thanks to its base of fruit puree and whipped egg whites. This recipe uses frozen raspberries, making it possible to capture the taste of summer any time of year. Get ready to create beautiful, naturally pink, cloud-like sweets that are sure to impress!
Zefir from frozen raspberry
Ingredients for Frozen Raspberry Zefir
- 250 g raspberry puree (from 350-400 g frozen raspberries)
- 75 ml water
- 350 g sugar
- 50 g egg white
- 2 teaspoons agar-agar
- 2 teaspoons pectin
- vanillin (optional) and powdered sugar for dusting
How to Make Zefir from Frozen Raspberry
Strain the raspberry puree through a fine-mesh sieve, pressing with a spoon.
Add half of the sugar to the strained raspberry puree and bring to a boil.
Mix 2 teaspoons of pectin with a small amount of sugar.
Take the frozen raspberries out of the freezer ahead of time and place them in a saucepan. Once the raspberries have thawed, heat them until they begin to boil, then immediately turn off the heat. Strain the raspberry puree through a fine-mesh sieve, pressing thoroughly with a spoon. If any seeds get through, you may need to strain the puree a second time.
Add half of the sugar to the strained raspberry puree and bring it to a boil. Cook for 3 minutes. This is enough time; if you cook it longer, the raspberry puree will turn brown.
Mix 2 teaspoons of pectin with a small amount of sugar, then sprinkle it over the raspberry puree in the saucepan. Stir, bring to a boil, and cook for 1 minute. The finished puree needs to cool to room temperature. You can place it in the refrigerator to speed up the process.
Prepare the necessary accessories, as the next steps require quick action.
Pour water into a saucepan and add the agar-agar.
Cook over medium heat until the syrup reaches 110°C (230°F).
Prepare all your tools, as the next steps require you to work quickly. Fit a large piping bag with a decorative tip. Place the piping bag with the tip inside a tall glass to hold it steady. Line baking sheets or boards with silicone baking paper, shiny side up.
In a saucepan, pour in the water and sprinkle the agar-agar (a vegan gelatin substitute) over it. Let it sit for 5 minutes. Then, add the remaining sugar.
Heat the syrup until it boils. Cook over medium heat until the syrup reaches 110°C (230°F). If you don’t have a candy thermometer, the cooking time is approximately 5 minutes.
Transfer the cooled raspberry puree to a mixer bowl. Add the raw egg white. Whip for 10 minutes at high speed.
At the same time as the syrup is cooking, you need to start preparing the zefir (a type of soft, meringue-like confection from Eastern Europe, similar to a marshmallow but made with fruit puree) base. Transfer the cooled raspberry puree to the bowl of a stand mixer. Add the raw egg white. Whip on high speed for 10 minutes. The mixture will gradually thicken and turn from a raspberry color to a light pink. Without stopping the mixer, slowly pour the hot syrup in a thin stream down the side of the bowl. Continue to whip everything together for about 5 more minutes. The mixture will increase significantly in volume and begin to thicken as it cools. The zefir is ready when a whisk leaves a stable trail that doesn’t spread.
Transfer the zefir mixture to a piping bag.
Pipe the zefir mixture onto silicone paper.
Leave the zefir at room temperature for 24-48 hours.
Transfer the zefir mixture to the prepared piping bag.
Pipe the zefir onto the silicone paper. They might not look perfect at first, but it all comes with practice.
Leave the zefir to set at room temperature for 24-48 hours. The time depends on the room’s temperature—the warmer it is, the faster they will dry. You’re looking for a thin, dry crust to form. Once set, gently peel the zefir off the paper, dust them with powdered sugar, and press two halves together.
The finished zefir can be stored at room temperature for 3-4 days or placed in a cardboard box to prevent it from drying out.
The finished zefir can be stored at room temperature for 3-4 days. To keep them from drying out, store them in a cardboard box.
And there you have it—your very own homemade Raspberry Zefir! These delicate, airy treats are not only beautiful but also incredibly delicious. The slight tartness of the raspberry perfectly balances the sweetness, creating a truly unforgettable confection. Enjoy them with a cup of tea or coffee, share them as a thoughtful handmade gift, or simply savor them as a special treat. We hope you enjoy the magical process of making Zefir and the delightful results. Happy baking!
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