Zefir (food)

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For other uses, see Zefir.
Zefir
The most common appearance of zefir
Alternative namesZephyr, zephir
CourseConfectionery
Place of originRussia
Main ingredientsfruit purée, egg whites, sugar
VariationsFood coloring
Food energy
(per 100 g serving)
329 kcal (1377 kJ)
Nutritional value
(per 100 g serving)
Protein0.7 g
Fat0.1 g
Carbohydrate81.5 g
Glycemic index 65 (medium)

Zefir (Russian: зефи́р, may also be spelled zephyr or zephir) is a type of soft confectionery made by whipping fruit and berry purée (mostly apple puree) with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine. It is produced in the countries of the former Soviet Union.[1] The name given after the Greek god of the light west wind Zephyr symbolizes its delicate airy consistency.[2]

Zefir is derived from the traditional Russian pastila confectionery, but with added egg white foam and a gelling agent.[3]

The form typically resembles traditional meringue. 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, may be rose-colored (with berries like cherry, strawberries and such), may have green dye if apple-flavored. Chocolate-coated kind of zefir are also a common, widespread version.

Zefir is comparable in its consistency to marshmallows, krembo, or the filament of modern Oreo biscuits (although not its 1902 predecessor with butter, Hydrox).

  • A chocolate-coated zefir

See also[]

References[]

  1. ^ ГОСТ-6441-96, Изделия кондитерские пастильные, общие технические условия (Interstate Standard 6441-96, Pastila type confectionery. General specifications, in Russian)
  2. ^ Н. М. Шанский; Т. А. Боброва (2004). "Зефир". Школьный этимологический словарь русского языка. Происхождение слов. Москва: Дрофа. (Nikolay Shansky; Tatyana Bobrova (2004). "Zefir". School Etymological Dictionary of Russian Language (in Russian). Moscow: Drofa.)
  3. ^ В. В. Похлёбкин (2008). "Зефир". Большая энциклопедия кулинарного искусства. Москва: Центрполиграф. ISBN 978-5-9524-3563-6. (William Pokhlyobkin (2008). "Zefir". Great Encyclopedia of Culinary Arts (in Russian). Moscow: Centrpoligraf.)

External links[]

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