Översätter detta recept till ditt språk... Sidan kommer att uppdateras automatiskt.

Zefir

Name: Zefir
Prep time: PT45 minutes
Cook time: PT15 minutes (syrup)
Total time: PT2 hours 15 minutes (active) + overnight drying
Yield: 20
Cuisine: Russia
Ingredients: 300 g Apple purée (Homemade or good quality store-bought. Ensure it's smooth and free of large chunks. For a classic Russian zefir, use unsweetened apple purée.); 3 large Egg whites (Approximately 90-100g. Ensure they are at room temperature for best volume when whipping.); 400 g Granulated sugar (For the syrup and meringue.); 8 g Agar-agar powder (This is crucial for the zefir's structure. Ensure it's agar-agar powder, not flakes, for consistent results. It's a vegetarian gelling agent.); 100 ml Water (For making the agar-agar syrup.); 1 tsp Vanilla extract or vanilla sugar (To enhance the flavor.); for dusting Powdered sugar (Optional, for dusting the finished zefir.)

Zefir is a traditional Russian confection, similar to a soft, airy marshmallow or meringue. It's known for its delicate texture and subtle sweetness, often made with a fruit base.

Förberedelsetid45 minutes

Tillagningstid15 minutes (syrup)

Total tid2 hours 15 minutes (active) + overnight drying

Portioner20

SvårighetsgradMedium

2 ändringar· Feb 8

Skapa din version

🧂 Ingredienser

300 g Apple purée(Homemade or good quality store-bought. Ensure it's smooth and free of large chunks. For a classic Russian zefir, use unsweetened apple purée.)
3 large Egg whites(Approximately 90-100g. Ensure they are at room temperature for best volume when whipping.)
400 g Granulated sugar(For the syrup and meringue.)
8 g Agar-agar powder(This is crucial for the zefir's structure. Ensure it's agar-agar powder, not flakes, for consistent results. It's a vegetarian gelling agent.)
100 ml Water(For making the agar-agar syrup.)
1 tsp Vanilla extract or vanilla sugar(To enhance the flavor.)
for dusting Powdered sugar(Optional, for dusting the finished zefir.)

👨‍🍳 Instruktioner

1
Prepare the apple purée: If using fresh apples, bake or steam them until very soft, then purée until completely smooth. Strain through a fine-mesh sieve if necessary to remove any fibrous bits. Measure out 300g and let it cool to room temperature. You can prepare this a day in advance.
⏱️ 15 minutes (if purée is ready)
2
Make the agar-agar syrup: In a small saucepan, combine the agar-agar powder with 100ml of water. Whisk well to ensure there are no lumps. Add 400g of granulated sugar. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once boiling, continue to cook for 2-3 minutes, stirring, until the agar-agar is fully dissolved and the syrup has thickened slightly. The syrup should reach 105°C (221°F) on a candy thermometer.
⏱️ 10 minutes
3
Whip the apple purée and egg whites: In the bowl of a stand mixer fitted with the whisk attachment, combine the room temperature apple purée and the egg whites. Start whipping on low speed, gradually increasing to medium-high. Whip until the mixture is thick, foamy, and holds soft peaks, resembling a light meringue. This will take about 5-7 minutes.
⏱️ 7 minutes
4
Combine and whip to stiff peaks: With the mixer still running on medium-high speed, carefully and slowly pour the hot agar-agar syrup in a thin, steady stream into the apple-egg white mixture. Be cautious as the syrup is very hot. Once all the syrup is added, increase the mixer speed to high. Add the vanilla extract. Continue whipping for another 8-10 minutes, or until the mixture is very thick, glossy, and holds stiff, upright peaks. The mixture should feel warm but not hot to the touch.
⏱️ 10 minutes
5
Pipe the zefir: Transfer the zefir mixture into a piping bag fitted with a large round or star tip. Line two baking sheets with parchment paper or silicone baking mats. Pipe the zefir into desired shapes, such as swirls, rosettes, or simple mounds, leaving a small space between each. If the mixture becomes too stiff to pipe, you can briefly beat it on low speed for a few seconds.
⏱️ 15 minutes
6
Dry the zefir: Let the piped zefir sit at room temperature, uncovered, for at least 12-24 hours, or until they are firm to the touch and have developed a slight crust. The drying time depends on humidity and room temperature. They should feel dry on the outside but remain soft and marshmallow-like inside.
⏱️ 12-24 hours
7
Assemble and serve: Once dried, gently peel the zefir off the parchment paper. Pair them up by size and gently press two halves together to form a sandwich. Optionally, dust the finished zefir with powdered sugar before serving.
⏱️ 5 minutes

Följ din matlagninghistorik

💡 Proffstips

✓The apple base is traditional for Russian zefir, providing a subtle tartness that balances the sweetness. Other fruit purées like berry or apricot can be used for variations.
✓Achieving the right consistency is key. The zefir should be light, airy, and melt-in-your-mouth.
✓Agar-agar requires boiling to activate its gelling properties. Ensure the syrup reaches the correct temperature.
✓Room temperature egg whites whip to a greater volume than cold ones.
✓Drying time can vary significantly. Test the texture by gently touching the surface. It should feel dry and slightly firm.
✓For a classic finish, dust lightly with powdered sugar just before serving.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Use different fruit purées (e.g., strawberry, raspberry, apricot, plum) for a variety of flavors and colors.
Dip half of the dried zefir in melted dark, milk, or white chocolate.
Add a drop of food coloring to the mixture before piping for vibrant colors.
Incorporate citrus zest (lemon or orange) into the apple purée for added brightness.