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.
Equipment
- Handheld Electric Mixer
- Piping Bag With A Star Nozzle
- Parchment Paper
Ingredients
Cranberry Purée
- 120 g (1 cup) cranberries, fresh or frozen
- 100 g (½ cup) granulated sugar
Marshmallow Base
- 12 g (about 1½ tablespoons) powdered gelatin
- 8 tablespoons cold water
- 1 large egg white at room temperature
- 300 g (about 1½ cups) granulated sugar
- 50 ml (about 3 tablespoons + 1 teaspoon) water
To Finish
- powdered sugar for dusting
Instructions
Make the Cranberry Purée
- Place the cranberries and sugar in a small saucepan.
- Cook over low heat, stirring occasionally, until the sugar dissolves.
- Increase the heat to medium and mash the cranberries with a potato masher or spoon to release their juices.
- Once the mixture comes to a boil, cook for 5–6 minutes, until slightly thickened.
- Push the mixture through a fine sieve, pressing firmly to extract as much purée as possible.
- Discard the solids and set the purée aside to cool to room temperature.
Make the Cranberry Purée
- In a small bowl, mix the gelatin powder with 8 tablespoons cold water.
- Stir briefly and leave to bloom while you prepare the syrup.
Whip the Egg White
- Using an electric hand mixer or stand mixer, whisk the egg white to stiff peaks.
- Set aside while you make the sugar syrup.
Make the Sugar Syrup
- In a medium saucepan, combine the sugar and water.
- Heat over medium heat, stirring occasionally, until the sugar dissolves.
- Once the syrup starts bubbling, cook for 1 minute, then remove from the heat.
- Immediately stir the bloomed gelatin into the hot syrup until fully dissolved.
Combine and Whip
- Add the cooled cranberry purée to the whipped egg white.
- With the mixer running on medium speed, slowly drizzle the hot sugar–gelatin syrup into the mixture.
- Continue whisking for 10–15 minutes, until the mixture cools, thickens, and becomes glossy, fluffy, and pipeable.
- You can pause briefly during mixing if needed, then continue whipping.
Pipe the Marshmallows
- Line two large baking sheets with parchment paper.
- Transfer the mixture to a piping bag fitted with a star nozzle (such as Wilton 4B).
- Test by piping one rosette onto a plate — it should hold its shape without spreading.
- Pipe marshmallows about 5 cm / 2 inches in diameter.
Set Overnight
- Generously dust the piped marshmallows with powdered sugar.
- Leave uncovered in a cool, dry place overnight to set and form a skin.
Assemble
- The next day, loosen the marshmallows by sliding a hot knife underneath (dip in hot water, wipe dry).
- Pair marshmallows together, pressing the sticky undersides to adhere.
- Dust generously with more powdered sugar.