📝 About This Recipe
Named after the Greek god of the light west wind, Zephyr is a quintessential Russian confection that bridges the gap between a marshmallow and a meringue. Unlike its gelatin-based Western counterparts, authentic Zephyr relies on apple pectin and whipped egg whites to create a distinctive, velvety texture that melts effortlessly on the tongue. This version features a vibrant hint of blackcurrant, offering a sophisticated tartness that perfectly balances the sweet, airy finish.
🥗 Ingredients
The Fruit Puree Base
- 4-5 large Antonovka or Granny Smith Apples (high-pectin varieties are essential)
- 50 grams Blackcurrant or Raspberry Puree (strained of seeds)
- 200 grams Granulated Sugar (for the fruit base)
- 1 large Egg White (cold, from a large egg)
- 1 teaspoon Vanilla Extract (optional)
The Agar-Agar Syrup
- 8-10 grams Agar-Agar Powder (do not substitute with gelatin)
- 150 ml Water (filtered)
- 400 grams Granulated Sugar (for the syrup)
Finishing Touches
- 1/2 cup Powdered Sugar (for dusting)
- 1 tablespoon Cornstarch (mixed with powdered sugar)
👨🍳 Instructions
-
1
Prepare the apple puree: Core the apples and bake them at 180°C (350°F) until completely soft. Scoop out the flesh and blend until smooth, then pass through a fine-mesh sieve to remove any skin or lumps.
-
2
Reduce the puree: Place 200g of the apple puree and 50g of berry puree in a saucepan. Simmer over low heat until reduced and thickened to a paste-like consistency. You need exactly 250g of concentrated puree.
-
3
Sweeten the base: While the puree is still hot, stir in 200g of sugar until fully dissolved. Let the mixture cool completely, then refrigerate for at least 2 hours. It must be cold to whip properly.
-
4
Prepare your station: Line two large baking sheets with parchment paper and fit a large pastry bag with a closed star tip (like Wilton 2D or 1M).
-
5
Bloom the agar-agar: In a small heavy-bottomed saucepan, combine the water and agar-agar powder. Let it sit for 10-15 minutes.
-
6
Start the syrup: Bring the agar-agar and water to a boil, stirring constantly. Once it thickens into a gel, add the 400g of sugar. Cook over medium heat, stirring, until it reaches 110°C (230°F). The syrup should form a 'thin thread' when a spoon is lifted.
-
7
Begin whipping: While the syrup is reaching temperature, place the cold fruit puree in a stand mixer with the whisk attachment. Add half of the egg white and beat on medium-high until the mixture lightens.
-
8
Add remaining egg: Add the rest of the egg white and continue whipping at high speed until the mixture is very pale, voluminous, and holds stiff peaks.
-
9
Incorporate the syrup: Once the syrup reaches 110°C, turn the mixer to medium-low and slowly pour the hot syrup into the whipped puree in a thin, steady stream, avoiding the whisk.
-
10
Final whip: Increase the speed to high and whip for another 2-4 minutes. The mixture should become very thick, glossy, and hold its shape firmly. It will still be warm; agar-agar sets at 40°C, so you must work quickly now.
-
11
Pipe the Zephyr: Transfer the mixture to the prepared piping bag. Pipe swirls about 5cm in diameter onto the parchment paper, leaving space between them.
-
12
Stabilize: Leave the Zephyr at room temperature in a dry place for 12 to 24 hours. They are ready when they develop a thin, dry skin and peel easily off the paper.
-
13
Assemble: Dust the tops with the powdered sugar and cornstarch mixture. Gently peel two halves of similar size and press their sticky bottoms together to form a sandwich.
💡 Chef's Tips
Always use sour, high-pectin apples like Granny Smith for the best structural stability. Never substitute agar-agar with gelatin; they have different setting temperatures and textures that will ruin the recipe. Ensure your mixing bowl is completely grease-free, or the egg whites won't achieve the necessary volume. Humidity is the enemy of Zephyr; avoid making these on a rainy day or in a steamy kitchen. If the mixture sets in the piping bag, you worked too slowly—keep the kitchen warm while piping.
🍽️ Serving Suggestions
Serve alongside a glass of hot Russian Caravan tea or a strong Earl Grey. Pair with a glass of semi-sweet sparkling wine for a sophisticated dessert course. Store in an airtight container with a piece of parchment between layers to keep them soft for up to 5 days. Arrange on a vintage tiered cake stand for a beautiful tea-party centerpiece. Lightly dip the bottoms in melted dark chocolate for an extra layer of indulgence.