Cranberry Marshmallows (Lithuanian Zefir Recipe)

If you grew up in Lithuania, chances are you know exactly what Lithuanian marshmallows are — even if you’ve never called them that. Known locally as zefyrai, these pale pink, cloud-like treats are an old-school dessert that many of us remember from childhood. This Lithuanian zefir recipe, homemade cranberry marshmallows, is my nostalgic take on a shop-bought classic I loved for years. They’re sticky, a little fussy, and completely worth it.

Jump to:

• Lithuanian Zefirs: Old-School Dessert
• ​Ingredient Notes
• Step-By-Step Method
• Recipe Tips and Troubleshooting
• Storage
• More Lithuanian Desserts
• Cranberry Marshmallows (Lithuanian Zefir Recipe)

Lithuanian Zefirs: Old-School Dessert

Zefyrai have been around for a long time and feel deeply rooted in Eastern European dessert culture. They’re similar to marshmallows, but moister and fruitier than their American counterparts. Traditionally made with fruit purée, whipped egg whites, sugar syrup, and gelatin, they set at room temperature and develop a delicate crust while staying soft and airy inside.

Most Lithuanian zefyrai are pale pink or cream in color, piped into neat rosettes, and sandwiched together. The inside is fluffy and almost creamy, while the outside forms a slightly chewy skin as they dry — a texture that’s instantly recognizable if you’ve grown up eating them.

I’m well over 30 now, and zefyrai were everywhere when I was a kid. I ate them at least a couple of times a month, almost always shop-bought. Homemade versions felt far too faffy for everyday life. They came in all sorts of flavors — apple, strawberry, vanilla — but cranberry ones were always my favorite. That gentle tartness cutting through the sugar? Perfect.

One day, curiosity (and nostalgia) won. I made them myself. Sticky business, bowls everywhere, powdered sugar on every surface — but the result tasted exactly like the ones I remembered. Maybe even better.

​Ingredient Notes

Here's what you'll need to make these cranberry-flavored Lithuanian Marshmallows:

• Cranberries. Fresh or frozen cranberries work well here. They’re cooked down and strained to make a smooth fruit purée. Apple purée is more traditional in some recipes, but cranberries give these marshmallows their signature color and tart flavor. These can be made with strawberry puree too. 
• Sugar. Granulated sugar forms the base of the sugar syrup. There’s no corn syrup here — just tasty sugar and water cooked gently. You will also need powdered sugar for dusting. 
• Gelatin. Gelatin is the main setting agent in this Lithuanian zefir recipe. Agar agar is sometimes used in other traditions, but this version sticks with gelatin for a classic texture.
• Egg White. You’ll need one large egg white at room temperature. It’s whipped to stiff peaks, then strengthened by the hot sugar-gelatin mixture.

Step-By-Step Method

This is a concise overview; full measurements and details are in the recipe card.

1. Cook cranberries and sugar in a small pot over medium heat until softened and slightly thickened. Strain to make a smooth purée and cool to room temperature.

2. Bloom the gelatin in warm water and set aside.

3. Whisk the egg white in a large bowl or the bowl of a stand mixer until stiff peaks form, using a whisk attachment.

4. In a medium saucepan, cook sugar and water to a gentle boil, then stir in the gelatin mixture off the heat.

5. Add cranberry purée to the whipped egg white.

6. With the mixer running on low speed, slowly pour in the hot sugar syrup.

7. Increase speed and whip until thick, glossy, and pipeable.

8. Transfer to a piping bag and pipe rosettes onto prepared parchment.

9. Dust generously with powdered sugar and leave to set overnight.

10. The next day, sandwich pairs together and dust again.

Recipe Tips and Troubleshooting

• Mixture too thin? Keep whisking. The mixture thickens as it cools. If it’s still runny after 15 minutes, it may be too warm in your kitchen, or your gelatin was likely not strong enough to set the mixture. It is also possible that you haven't cooked the cranberry puree enough. 
• Spreading when piped? The mixture hasn’t cooled enough yet. Pause, wait a minute, then whip and test again.
• Too sticky to handle? Use a hot knife to release the marshmallows from the parchment. It's a little finnicky a the best of times. 
• Humidity matters. These set best in a dry environment.
• Egg safety. The hot sugar syrup partially cooks the egg white, similar to Italian meringue.
• Color too pale? Cranberry intensity varies, but these are meant to be pale pink. If you want, you can add some gel food coloring. 

Storage

Store the finished homemade marshmallows in an airtight container at room temperature. They keep well for up to 3 days. Avoid refrigeration, which can make them weep and lose their structure.

More Lithuanian Desserts

Lithuanian desserts often sit somewhere between humble and celebratory. If you enjoy these cranberry zefyrai, you’ll find plenty more traditional treats worth exploring below.