Zephyr
40 servings
10 minutes
Zephyr is a rare dessert that has a flawless, joyful appearance with minimal physical, time and material costs. True, marshmallow has one peculiarity: the finished product should spend at least five hours in the refrigerator so that its shape and texture take the proper form. When you cook, remember that this recipe uses a raw egg, and let it be an egg from a supermarket that has passed all sanitary checks, and not a random one bought at the market.
1
Prepare the necessary ingredients.
2
Pour water into a saucepan, add agar-agar, and bring to a boil. The mixture should become gel-like.
- Water: 140 ml
- Agar-agar: 8 g
3
Add sugar and, stirring actively, bring the mixture to 110 degrees.
- Sugar: 600 g
4
In a mixing bowl, beat the egg whites with apple puree - first at medium speed, then increase to maximum. Whip until stiff peaks form.
- Egg white: 40 g
- Applesauce: 250 g
5
While continuing to whip at maximum speed, pour the hot syrup into the egg whites in a thin stream, trying not to hit the whisk.
- Egg white: 40 g
- Sugar: 600 g
6
Beat until a thick homogeneous mass.
7
Transfer the marshmallow mass into a bag with a star nozzle.
8
Pipe the marshmallow onto parchment. Leave the marshmallow for at least 5 hours, preferably overnight.
9
Remove the marshmallows from the parchment, pair them up by sticking their bottoms together. Roll in powdered sugar.
- Powdered sugar: to taste
10
Marshmallows can be stored in a tightly closed container in a cool place for about three weeks.