Strawberry Chocolate Zephyr Image

Strawberry Chocolate Zephyr

Sugar Fix - "Berry Tasty"


  • Confectioner's sugar
  • 1/2 cup (118 milliliters) cold water
  • Juice from 1/2 large lemon
  • 1/4 cup water
  • 1/4 cup strawberry Jell-O
  • 3 small egg whites
  • 2 teaspoons agar agar gelatin (available at Asian specialty stores or online)
  • 2 cups white granulated sugar
  • 2 cups dark chocolate melts (I prefer Ghirardelli)


  1. Cover a large work space or table with cling wrap. Dust the cling wrap generously with confectioner's sugar. You will also need to prepare a large, 18-inch pastry bag with a large star tip #829.
  2. Into a medium-sized sauce pot, pour the first 1/2 cup of cold water and set it aside.
  3. Squeeze lemon juice into a small bowl and set it aside.
  4. In a microwave-safe cup, combine remaining 1/4 cup water with Jell-O gelatin powder. Stir and microwave for 30 seconds. Continue to microwave and stir in 30 second increments until gelatin dissolves completely, approximately 1 1/2 minutes. Set aside.
  5. Use a heavy-duty stand mixer and place egg whites in mixer bowl. Turn mixer on high and whip egg whites until stiff peaks form. Leave them in the mixer bowl.
  6. Add the agar agar gelatin to the sauce pot with 1/2 cup water. Heat mixture over low heat on stove top, stirring constantly; water will thicken into jelly. When mixture thickens to applesauce consistency, turn on timer for 2 minutes. Continue stirring constantly.
  7. After 2 minutes, begin adding sugar 1/2 cup at a time, stirring sugar until it is absorbed, then add more. After all sugar has been added, continue stirring. When mixture begins to boil, turn on timer for 2 minutes. After time has elapsed, remove mixture from heat.
  8. Turn stand mixer back on to high speed and fluff egg whites if they have settled. Pour sugar syrup into egg whites, keeping mixer running. Whip for 1 minute, until egg whites have just combined. Add prepared dissolved Jell-O gelatin and lemon juice. Continue whipping mixture for another 10 minutes. Mixture needs to be stiff and glossy: when lifting mixer whisk, meringue needs to stay.
  9. Immediately after whipping meringue, transfer all of it into the pastry bag. Twist the top to avoid meringue coming out from the top and begin forming meringues. Zephyr is traditionally shaped like a shell but you can also form circles or towers. Make uniform and equally-sized shapes for best presentation, approximately 1 1/2 - 2 inches in diameter. Let the meringues stand for 30 to 45 minutes, or until they lift off the plastic easily.
  10. Once zephyr is set, prepare the chocolate. Melt the chocolate melts in a large bowl. Carefully dip each meringue into the chocolate and place on a wire rack to set. Alternatively, place the zephyr on a wire rack and pour the melted chocolate over, letting the excess drip into a pan.