Zephyr is an airy and delicate confectionary, similar to marshmallows, but made with apple puree. This light and soft sweet is very popular in Russia and post-Soviet countries.
Zephyr is an airy and delicate confectionary, similar to marshmallows, but made with apple puree. This light and soft sweet is very popular in Russia and post-Soviet countries.
Make the apple puree: Core 4 granny smith, or another kind of acidic apples. Cut each apple in half and use a melon baller to scoop out the seeds. Remove the stem and bud ends. Steam or bake for 20-30 minutes, until tender.
In the meantime, combine 140 ml (5 fl oz) of water, 20 ml (2/3 fl oz) of lemon juice and 8 grams (4 flat teaspoons) of agar-agar in a saucepot. Mix and set aside.
When the apples are ready, remove the skins and pass through a sieve for a smooth puree. Add 250 grams (9 oz) of sugar and 10 grams (2 teaspoons) of vanilla sugar, and cool for about one hour.
Hear the agar-agar to almost boil, add 475 grams of sugar and stir to dissolve. Bring to 110°C (230°F), it should form a thin thread, remove from the heat and cool to 100°C (210°F).
While the syrup is cooling, whip the apple puree, add 1 egg white in 2 batches. Whisk until the mixture is light, fluffy and doubles in volume.
Add the syrup into the apple meringue, in a slow steady stream, while whipping on high speed until stiff peaks form. The mixture should triple in volume.
Transfer to a pastry bag fitted with a star tip and pipe the zephyr onto parchment paper. Let the zephyr air dry for 24 hours.
Dust with powdered sugar, sandwich two pieces together and serve. On our website, you will find many recipes of fruit desserts, pastries and cakes.
Please visit our website for an apple filled Danish coffee cake, lemon buttermilk cake, black forest cake, chocolate zephyr, and other delicious, detailed desserts, pastries and cakes.
By Daniella
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