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Loading...Zefir is a beloved Russian confection with a pillowy, melt-in-your-mouth texture made from whipped apple puree, airy egg-white meringue, and a vanilla-scented agar set. This classic version highlights pure vanilla flavor and a soft dusting of powdered sugar, resulting in tender domes that hold their piped shape yet give way like a cloud on the tongue.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings4
Yield16 pieces (4 servings)
Nutrition Facts
Per serving (estimated)
- 185 kcalCalories
- 0.5 gFat
- 0 gSaturated Fat
- 46 gCarbs
- 2 gFiber
- 38 gSugar
- 2 gProtein
- 35 mgSodium
- 105 mgPotassium
- 15 mgCalcium
- 0.4 mgIron
- 4 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the apple puree base
- 500 g tart apples such as Antonovka or Granny Smith, peeled, cored, and cubed
- 120 ml water
- 1 tablespoon lemon juice
For the agar syrup
- 7 g agar-agar powder (about 2 teaspoons)
- 100 ml cold water
- 250 g granulated sugar
For the meringue
- 2 large egg whites (about 70 g), at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon fine salt
For finishing
- 30 g powdered sugar, for dusting
- 1/2 teaspoon vanilla sugar, optional
Directions
- Combine apples, water, and lemon juice in a small saucepan over medium heat. Bring to a simmer, cover, and cook for 12-15 minutes until the apples are completely soft and falling apart.
- Transfer the cooked apples to a fine-mesh sieve set over a bowl and press through to remove skins and fibers, yielding about 250 g smooth puree. Cool the puree to room temperature; it should be thick and spoonable.
- Meanwhile, in a small heavy saucepan, combine agar-agar with the cold water and let bloom for 5 minutes. Stir in the sugar, then bring to a boil over medium heat, stirring constantly until the sugar dissolves. Continue cooking without stirring until the syrup reaches 108°C (226°F) on a candy thermometer and the agar is fully dissolved.
- In a stand mixer fitted with the whisk attachment, beat the egg whites, vanilla extract, and salt on medium speed until soft peaks form. Increase to medium-high and whip to firm, glossy peaks.
- With the mixer running, slowly stream the hot agar syrup down the side of the bowl in a thin, steady stream, taking about 1 minute. Continue beating on high speed for 3-4 minutes until the mixture is very thick, billowy, and holds stiff peaks.
- Reduce mixer speed to low and add the cooled apple puree all at once, then increase to medium-high and whip for 2-3 minutes until fully incorporated, pale, and tripled in volume; the batter should hold its shape when the whisk is lifted.
- Fit a large piping bag with a 1 cm round tip, fill with the zefir batter, and pipe small mounds or rosettes (about 4 cm wide) onto parchment-lined baking sheets, leaving 3 cm between pieces.
- Let the piped zefir dry at room temperature in a cool, dry place for 8-12 hours (or in a dehydrator at 50°C for 2-3 hours) until the surface is dry to the touch and the pieces hold their shape when lifted.
- Just before serving, sift powdered sugar over the tops, or dredge the bottoms lightly in a mix of powdered sugar and vanilla sugar. Serve at room temperature.
Cook’s Notes
- Agar-agar is essential here; gelatin will not give the same chewy-soft set traditional to zefir. If using agar flakes, increase to 9 g and bloom for 10 minutes.
- Pull the zefir from the mixer just before it looks fully set; it should look slightly glossy and ribbon-like, not stiff or curdled, since agar begins to gel as it cools.
- For perfect piping, hold the bag perpendicular to the sheet and finish each piece with a quick flick upward to leave a small peak.
- Humidity is the enemy of drying zefir; choose a dry day or use a fan-assisted dehydrator to speed the skin formation.
- Store finished zefir in a single layer in an airtight container at room temperature for up to 5 days; do not refrigerate, as condensation will make them weepy.
