Zefir (Russian: зефир [zʲɪˈfʲir], Ukrainian: зефір [zeˈfʲir], Lithuanian: zefyras, 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.

[3] Zefir is derived from the traditional Russian[4] pastila confectionery, but with added egg white foam and a gelling agent.

[5] An addition of unwhipped egg whites to the recipe originated in the town of Kolomna sometime during the 15th century,[6] 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.

Zefir are also commonly sold with a thin, chocolate outer shell, and on occasion, contain berry-flavored jam on the inside.

[9] Zefir is traditionally made with a purée base, with sugar and egg whites being added before refrigeration.