Strawberry & Apple-Lavender Zefir Marshmallows with Collagen

August 14, 2023 Comments Recipes

Unlike conventional North American marshmallows, zefir is an East European high-protein dessert with a mousse-like texture that is delicate and airy. Quick and simple, but amazingly delightful, once you make these homemade marshmallows, you won't buy them from the store anymore!

Let's prepare homemade marshmallows with a hand mixer! Unlike conventional North American marshmallows, zefir is an East European high-protein dessert with a mousse-like texture is delicate, airy, natural and very tasty. The recipe for zefir is simple and quick, but it turns out amazingly delightful!

Apple-Lavender Zefir

Ingredients:
Applesauce (no sugar added) - 125 g

Egg whites - 35-40 g (white of one egg)

1 scoop of Organika Enhanced Collagen Pure Beauty
Raw Cane Sugar - 100 g (or replace with monk fruit sweetener 1:1)

Citric acid - 1/3 tsp.

Vanilla extract - 1 tsp

Lavender Essence & Colour - a few drops

For syrup:
Agar-agar (gel strength - 900) - 7 g (3.5 tsp)
Water - 80 ml

Raw Cane Sugar - 250 g

For sprinkling marshmallows use powdered monk fruit

Preparation:

1. To make applesauce, apples can be baked or boiled on the stove until soft, then rubbed through a sieve.

2. Put chilled applesauce in a mixing bowl, add sugar (100 g), collagen, vanilla extract, citric acid and egg white. Beat with a mixer until fluffy dense mass, to persistent peaks, about 5-10 minutes.

3. Prepare sugar syrup for cooking: in a saucepan, mix agar-agar, water at room temperature and sugar (250 g).

4. Put the saucepan with sugar and agar-agar on fire and cook the syrup over low heat until the sugar dissolves. From the moment of boiling, cook the syrup for 5-6 minutes. Ready syrup should flow down with stretching threads. The temperature of the syrup should be 110°C. Remove the finished sugar syrup from the heat.

5. Start whipping the apple-protein mass again at a low mixer speed and, without ceasing to beat, pour hot syrup into it in a thin stream. Then increase speed to high and beat until stiff peaks form, about 3-4 minutes.

6. Transfer the marshmallow mass to a pastry bag with a nozzle. Squeeze marshmallows onto parchment paper or a baking mat. Let marshmallows stabilize at room temperature for 8-12 hours.
7. Sprinkle marshmallows with powdered sugar (monk fruit) or mixed powdered sugar with cornstarch (1:1). Combine marshmallow halves in pairs, shake off excess powder.

Fresh Strawberry Zefir

Ingredients:

Strawberry sauce - 300 g
Egg whites - 35-40 g (white of one egg)

1 scoop of Organika Enhanced Collagen Pure Beauty
Raw Cane Sugar - 100 g (or replace with monk fruit sweetener 1:1)

Citric acid - 1/3 tsp.

Vanilla extract - 1 tsp

For syrup:
Agar-agar (gel strength - 900) - 7 g (3.5 tsp)
Water - 80 ml

Raw Cane Sugar - 250 g

For sprinkling marshmallows use powdered monk fruit

Preparation:

1. Now let's make strawberry puree. Move the strawberries to a deep bowl. Blend with an immersion blender until smooth. Pass the puree through a fine sieve to remove any small seeds. Pour the berry puree into a saucepan and heat until hot. You don't need to boil.

Repeat steps 2-7 from the apple-lavender zefir recipe.

Delicious homemade marshmallows are ready! Marshmallows are perfectly stored in a closed container or bag. Bon appetit!

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