Faten.Gh.Recipe Academy adapted by JojoM

Light, airy, fruit-flavored zefir marshmallow piped into delicate floral shapes — a stunning Russian-inspired confection made with egg whites, agar, and fruit purée.
Light, airy, and beautifully floral — these Zefir Flowers are a Russian-inspired confection that merges the elegance of meringue with the chewy delight of marshmallow. Made with egg whites, agar, and real fruit purée, this dessert is both visually stunning and naturally fruity 🍓🍏🍒.
Zefir is the Eastern European cousin of marshmallows — softer, lighter, and made without gelatin. Its signature texture comes from the use of agar-agar, a plant-based setting agent that creates a delicate chew while keeping the dessert stable at room temperature. When piped into roses or blossoms, it becomes an edible work of art 🌹.
The base of this confection is the fruit purée — it gives both flavor and structure.
Each fruit purée lends its personality, making every batch unique in flavor and color.
The process might look intimidating, but once you understand the flow, it’s simple and rewarding:
As the zefir dries, it forms a soft shell with a melt-in-the-mouth interior — a perfect blend of elegance and nostalgia 🌬️💕
Once set, you can dust them with edible powder color for an enchanting finish.
Display them in paper cups or gift boxes — they make a charming homemade treat or edible gift. Serve with tea or coffee for a delicate afternoon indulgence.
This zefir flower recipe combines artistry and flavor — the floral shapes, pastel tones, and natural fruit aroma make them irresistible. Whether you’re creating them for a celebration, market, or simply to try something new, they’ll bring a touch of handmade elegance to your kitchen.
Keep your finished zefir in an airtight container at room temperature for up to one week. They stay delightfully chewy when stored away from moisture — no refrigeration needed!
Source: Faten.Gh.Recipe Academy • Adapted by JojoM
Light, airy, fruit-flavored zefir marshmallow piped into delicate floral shapes — a stunning Russian-inspired confection made with egg whites, agar, and fruit purée.

If using agar with higher bloom strength (e.g. 1200), reduce quantity to about 5 g.
Allow zefir flowers to dry fully before storing to maintain texture.
Dust with edible powder color for a professional finish.
We use affiliate links, which may earn us a small commission at no extra cost to you.
Mix fruit purée with 150 g sugar in a small saucepan.
Heat gently until sugar dissolves, then cool to room temperature.
In a clean mixing bowl, beat egg white until foamy.
Gradually add cooled fruit purée and whip until fluffy and glossy.
Combine 200 g sugar, 60 g water, and agar-agar in a saucepan.
Bring to a boil and cook until 110–112°C (soft-ball stage).
Slowly pour the hot syrup into the whipped mixture while beating on medium-high speed.
Continue whipping until the mixture thickens and holds firm peaks.
Transfer to a piping bag fitted with flower nozzles.
Pipe onto parchment paper in floral shapes.
Let dry at room temperature for 6–8 hours or overnight until set.
Optionally dust with edible powder color for decoration.
9/29/2025
Dah lama cari resepi ini. Terima kasih atas perkongsian! (Been looking for this recipe for a while. Thanks for sharing!)
9/16/2025
Oh what a beautiful zefir! 👍👍👍
9/1/2025
How should this type of dessert be stored and how long is its shelf life?
Create and edit your own recipes, import from most websites, plan your week, and build smart grocery lists.
Import recipes from most websites
Create and edit your own recipes
Plan your week with the Meal Planner
Mark favourites for quick access
Build grocery lists from your meal plan
Tick off pantry items you already have
Serving Size: 1 zefir flower (approx. 25 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Add your personal creations and build your own recipe collection.