Zefir (food)

Zefir is derived from the traditional Russian pastila confectionery,^[5][6] known since the 14th century,^[6] but with added egg white foam and a gelling agent.^[7] An addition of unwhipped egg whites to the recipe originated in the town of Kolomna sometime during the 15th century,^[8] and in the 19th century, the zefir dessert most likely emerged in its modern form with whipped egg whites due to a French adaptation on the recipe that was later brought back to Russia.^[6]

The form typically resembles traditional meringue.^[9] However, in contrast to commercial-grade meringue, zefir is never crispy. In contrast to most chocolate-coated marshmallow-like confectioneries, zefirs normally come without layers of cookies/biscuits included.

Zefir is usually milky white, but also comes in rose-colored varieties for flavors containing berries and cherries, or may be colored green if it is flavored with apples. Zefir are also commonly sold with a thin, chocolate outer shell, and on occasion, contain berry-flavored jam on the inside.

Zefir is comparable in its consistency to marshmallows or krembo.^[10]

Zefir is traditionally made with a purée base, with sugar and egg whites being added before refrigeration. The mixture is subsequently combined with a heated thickening agent (such as agar or pectin), and then whisked (or in modern times, mixed with an electric mixer), until it is of a tacky consistency that can form peaks. It is then piped out of a starred tip and left to dry out. Although the outside will become more firm with a dry consistency, the inside will remain fluffy and sticky.^[6]

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  A chocolate-coated zefir
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  Clamshell design with mixture of pink and white zefir
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  Zefir (top shelf) on sale at store in Kharkiv