Strawberry Marshmallow (Zefir) & Babyshower Dessert Table

Strawberry Marshmallow -naturally gluten free, light and airy these little confections are perfect for parties, or as a light dessert treat after dinner. by LetTheBakingBeginBlog.com | @Letthebakingbgn

Valentines’ Day is just around the corner and I am here to share a Strawberry Marshmallow recipe, or Russian Zefir (zeh-feer) as we call it,  that I have borrowed from Lea’s Cooking blog. I made it for my sister’s babyshower last year and it was so delicious, so pretty that I couldn’t not come back and tell you about it!

Strawberry Marshmallow -naturally gluten free, light and airy these little confections are perfect for parties, or as a light dessert treat after dinner. by LetTheBakingBeginBlog.com | @Letthebakingbgn

The Strawberry Marshmallows are very dainty and light little confection, which is absolutely perfect to finish off a nice Valentine’s day dinner. Plus it can be made in advance, so you don’t need to fuss around the kitchen with the dessert last minute. They are not like the bagged marshmallows you would buy at the store. These are much lighter and they practically melt in your mouth as you eat them.

Strawberry Marshmallow -naturally gluten free, light and airy these little confections are perfect for parties, or as a light dessert treat after dinner. by LetTheBakingBeginBlog.com | @Letthebakingbgn

As I mentioned earlier, I made them for my sister’s babyshower and they were pretty awesome to add to the array of other pink desserts on the dessert table. Since the marshmallows are colored with jell-o, you can customize the color and flavor according to your wishes or the colors of your party as well. My sister was having a girl,so strawberry was the perfect color for us.

Strawberry Marshmallow -naturally gluten free, light and airy these little confections are perfect for parties, or as a light dessert treat after dinner. by LetTheBakingBeginBlog.com | @Letthebakingbgn

Just in case you’re curious, I also made these lollipop macarons filled with with white chocolate ganache and raspberry (you can find the recipe for the shells here, and the recipe for the white chocolate ganache that circled the raspberry inside the macaron right here),

Strawberry Marshmallow -naturally gluten free, light and airy these little confections are perfect for parties, or as a light dessert treat after dinner. by LetTheBakingBeginBlog.com | @Letthebakingbgn

the strawberry cheesecake glasses, .

Strawberry Marshmallow -naturally gluten free, light and airy these little confections are perfect for parties, or as a light dessert treat after dinner. by LetTheBakingBeginBlog.com | @Letthebakingbgn

and the cake (see this post about how I piped the ruffles. The technique I used there and here are identical). The rest (tiramisu in glasses, apple butter cake rolls, napoleon squares and the wafer cake) was made by gals in our family.

Strawberry Marshmallow -naturally gluten free, light and airy these little confections are perfect for parties, or as a light dessert treat after dinner. by LetTheBakingBeginBlog.com | @Letthebakingbgn

Strawberry Marshmallow (Zefir) & Babyshower Dessert Table

5.0 from 3 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Serves: 40 pcs

Ingredients

To make jell-o mixture:

To make the Agar Agar Mixture

  • 1cup water
  • 3 tsp Agar-Agar (you can order online, or search for at local Asian stores)
  • 3½ – 4 cups sugar
  • 1.5 large lemons

For the meringue

  • 5 egg whites

To sprinkle on top of marshmallows

  • Powdered Sugar

Also:

Instructions

  1. Prepare the jell-o by mixing 3 oz of boiling water and the contents of the jell-o package together, then stir until the granules are completely dissolved.
  2. Squeeze lemons into a separate cup, set aside.
  3. Place egg whites into a the bowl of a mixer and start whipping going from low to high speed.
  4. At the same time add 1 cup cold water and agar-agar to a medium sized non stick sauce pan and set over high heat, stirring constantly. Once it comes to a boil, lower the heat to medium and boil for 2 minutes. Gradually add sugar to the mixture while continuing to mix. Boil for 2 minutes.
  5. By this time egg whites should be very fluffy. Turn mixer to lower speed and slowly pour in the hot agar agar mixture, then the lemon juice and the jell-o mixture. Turn mixer back to high and whip for additional 5 minutes.
  6. Meanwhile prepare for piping the marshmallows - line an area of about 5-6 feet by 1.5 foot with plastic wrap or aluminum foil. Fit a 24 inch piping bag with a star tip (or use a ziplock bag with a snipped end). Fill the bag with marshmallow mixture, twist the open end and pipe out rosettes onto the plastic wrap lined table surface. Pipe them slightly bigger than you would want them in the end, as they shrink while drying. Dust the tops with powdered sugar generously. Leave the marshmallows on the table overnight to dry out the top surface. Next day, peel 2 halves off the plastic wrap and stick the two sticky sides together.

Notes

Recipe Source: Lea's Cooking

Bon Appetit & Happy Pinning

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And there you have it. You can store the little treats at room temperature in an air tight container for up to a week. They do dry out with time, so they’re best eaten within a couple days of making them.

Strawberry Marshmallow -naturally gluten free, light and airy these little confections are perfect for parties, or as a light dessert treat after dinner. by LetTheBakingBeginBlog.com | @Letthebakingbgn

Bon Appetite & Happy Pinning!

 

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If you make anything with my recipes make sure to hashtag your photos on Instagram with #letthebakingbeginblog so that I can see your creations and for a chance to be featured!

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Comments

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  • Your photos are so striking and beautiful. I just want to eat a whole bunch of those cute little zefirchiki 🙂 And that baby shower looks incredible!!!

    · Reply
    • Thanks Natasha! That was my first time having the homemade zefir and it was truly declicious! Now I want to try to make zefir like they sell at the russian store. May be one of these days…

      · Reply
  • Beautiful photography Marina! Love your dessert table! This recipe is the best!
    Thanks for sharing 🙂

    · Reply
  • vikalinkafood

    That dessert table is beyond gorgeous. Just one of the things would make any dessert table outstanding and you made a whole pile of them!! lol Love everything about this post. I just recently introduced my kids to zefir from a local Russian store and they loved it of course. It was dipped in chocolate…how could they not?!! I really want to try a homemade version now. I love how beautiful yours turned out!

    · Reply
    • Thank you Julie! I’ve got only one sister. Gotta do it for the sister lol.This zefir is a little different than the one they sell at the russian store. It’s much lighter and melts in your mouth more. Although I do have a recipe I want to try that is supposed to be closer to the zefir at the russian store…

      · Reply
  • Alena

    the display is just beyond beautiful!! and i am just speechless looking at your many wonderful creations! you are a awesome woman marina! cant wait to try out these macaroons and zefiri! thank you !!!!! <3

    · Reply
  • This is such a fun dessert table! Everything looks so yummy 🙂 And I can’t recall last time I had zefir…but it looks so pretty. Your pics are seriously ….the bomb. LOL. if you lived closer I would so hire you to give me lessons 🙂

    · Reply
  • Masha

    Hi! Is there a way to cut this recipe in half? i’ve tried making the full amount and its just too much for my kitchen aid mixer.. it starts to go over the sides once i start mixing it all together. Have you ever tried making a smaller batch?

    · Reply
  • Ludmilla

    Hi Marina. You are truly amazing baker and cook. Have made Prag cake – everyone who tried loved it. Thank you for the recipe. Now I would like to make zefir but cannot find it. Can I use gelatin instead? Thanks.

    · Reply
  • Ludmilla

    Hi Marina. Just wanted to ask if I can use gelatine instead of agar agar for zefir. Thanks

    · Reply
    • I am not sure how gelatine will substitute for agar agar, but know that jello doesn’t really harden that well at room temperature, as opposed to agar agar. Sorry I couldn’t be of more help 🙁
      Not sure if you know, but Amazon does have agar agar for only 5.98$ – http://amzn.to/2n2yZwb

      · Reply
      • Ludmilla

        Hi Marina. Thanks a lot. I know that I can get Agar-Agar through internet but unfortunately I live in a country where internet orders are not shipped to. Thanks again.

        · Reply
        • I’m sorry about that 🙁 I do have a recipe for Zefir using packaged jell-o, but it is handwritten in a notebook and the instructions are not very precise, so may be one day when I have time I will write it out and post it on here.

          · Reply
  • irina

    I have a question, can I substitute agar-agar with something else or it has to be it?

    · Reply
  • Marina

    Hi Marina
    I am making this right now. I have a question. When you say add the sugar and boil for two minutes does that mean let it come to a boil and then boil for two minutes or just cook it for two minutes after adding the sugar? Thank you

    · Reply

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