Soft Apple Cranberry Zefir Marshmallows with Cinnamon
This apple cranberry zefir takes the airy charm of classic fruit zefir and dresses it up for cozy afternoons or holiday treats. Using cooked apple-cinnamon purée folded into gently whipped egg whites and a little gelatin, you get marshmallows that taste like autumn — bright fruit, a touch of tart cranberry, and warm cinnamon in every pillowy bite.
Making zefir is part kitchen science, part slow joy: simmer the fruit until soft, whip until glossy, then let the mixture rest and set until you can slice it like little clouds. Serve them alongside tea, pack a few as a sweet gift, or use them to float on hot cider for an extra-special finish.
Nutrition (per serving)
Directions
-
1
Make the fruit purée: In a medium saucepan combine the chopped apples, 1/2 cup granulated sugar, cranberries, and lemon juice. Add 1/4 cup water, cover, and simmer over medium-low heat until the fruit is very soft, about 12–15 minutes.
-
2
Purée the cooked fruit in a blender or with an immersion blender until smooth. Strain if you prefer an ultra-smooth zefir. Measure about 1 cup of purée; if you have extra, reserve for another use.
-
3
Bloom the gelatin: sprinkle the powdered gelatin over 1/3 cup cold water in a small bowl and let stand 5 minutes.
-
4
Heat the purée with the corn syrup and the remaining 1 cup granulated sugar in a small saucepan, stirring until the sugar dissolves. Remove from heat and whisk in the bloomed gelatin until completely dissolved. Let the mixture cool slightly (to warm, not hot).
-
5
Beat the egg whites with the salt in a clean bowl until soft peaks form. With the mixer running on medium, slowly pour the warm fruit-gelatin syrup in a thin stream into the egg whites. Increase speed and whip until the mixture is thick, glossy, and holds firm peaks, about 6–8 minutes.
-
6
Fold in the vanilla extract and ground cinnamon gently but thoroughly.
-
7
Prepare a pan: line an 8x8-inch baking pan with parchment and dust generously with a mixture of confectioners' sugar and cornstarch (about half and half). Pour or pipe the zefir mixture into the pan, smoothing the top with a spatula.
-
8
Dust the top with more confectioners' sugar-cornstarch mix, then cover loosely and let set at room temperature for 4–6 hours or overnight until firm to the touch.
-
9
Turn the set zefir onto a cutting board dusted with the sugar-cornstarch mix. Use a sharp knife or cookie cutter dusted in the mix to cut into squares or shapes. Toss cut pieces in the dusting mix to prevent sticking.
-
10
Store in an airtight container layered with parchment at room temperature for up to 5 days. Serve with tea or tucked into gift boxes for friends.
Ingredients
- Apples, peeled and chopped:2 pieces
- Granulated sugar (for puree):1/2 cup
- Fresh cranberries:1/2 cup
- Lemon juice:1 tbsp
- Powdered gelatin:2 tbsp
- Cold water (for blooming gelatin):1/3 cup
- Egg whites (room temperature):2 pieces
- Granulated sugar (for syrup):1 cup
- Light corn syrup:2 tbsp
- Vanilla extract:1 tsp
- Ground cinnamon:1/2 tsp
- Salt:1/8 tsp
- Confectioners' sugar (for dusting):1/2 cup
- Cornstarch (for dusting):2 tbsp
Tips & Notes
- If your purée is very watery, simmer it a bit longer so the final zefir sets firmly; aim for about 1 cup thick purée.
- For a vegetarian version, replace gelatin with agar powder (follow package conversion and dissolve in hot purée).
- Use pasteurized egg whites if you're concerned about raw egg; they work the same in this recipe.
- Dust your knife or cookie cutter with the sugar-cornstarch mix between cuts to keep shapes clean.
