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Pastel pink gift box filled with purple, pink, and white zefir marshmallow flowers with green leaves.

Zefir Marshmallow Flowers

These zefir marshmallow flowers are soft, airy, lightly fruity, and shaped into pretty piped blooms. They use apple puree, agar-agar, sugar, and egg white to create a glossy mixture that holds detailed petals.
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Prep Time 25 minutes
Cook Time 10 minutes
Drying Time 10 hours
Total Time 10 hours 35 minutes
Servings: 24 small piped flowers
Ingredients Method

Ingredients
  

Zefir
  • 1 cup thick unsweetened apple puree or cooked-down applesauce
  • 1 cup granulated sugar for the puree base
  • 1 large pasteurized egg white about 2 tablespoons
  • 1 teaspoon vanilla extract
  • 2 teaspoons agar-agar powder
  • 1/3 cup water
  • 1 1/2 cups granulated sugar for the syrup
  • 1 tablespoon light corn syrup optional but helpful
  • Gel food coloring optional
Dusting
  • 1/2 cup powdered sugar
  • 1 tablespoon cornstarch

Method
 

  1. Line two baking sheets with parchment paper.
  2. Fit a large piping bag with a flower tip or star tip.
  3. Place the piping bag in a tall glass with the top folded over.
  4. Add apple puree, 1 cup sugar, vanilla, and egg white to a mixer bowl.
  5. Beat on medium-high for 6 to 8 minutes, until thick and pale.
  6. Add agar powder and water to a small saucepan.
  7. Let the agar hydrate for 5 minutes before heating.
  8. Stir in 1 1/2 cups sugar and corn syrup.
  9. Bring the syrup to a steady boil over medium heat.
  10. Cook until the syrup reaches 230°F.
  11. With the mixer running, pour syrup slowly down the bowl side.
  12. Beat 4 to 6 minutes, until glossy and very thick.
  13. Add gel color during the final minute, if using.
  14. Transfer mixture quickly into the piping bag.
  15. Pipe flowers onto parchment while the mixture still looks smooth.
  16. Let flowers dry uncovered for 8 to 12 hours.
  17. Mix powdered sugar and cornstarch together.
  18. Dust the flowers with the powdered sugar and cornstarch mixture before serving.

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