ReceptnaptárZefir (Russian apple marshmallow)
Zefir is the lighter, fruity Russian version of marshmallow, made from apple purée, sugar and egg white. Airy, mildly tangy, the time of childhood and tea. The original recipe spread in the 19th century.
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Method
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- Bake the apples until soft, purée the flesh and cook until thick.
- Whisk the apple purée with half the sugar and the egg white until stiff.
- Boil the agar-agar with the water and remaining sugar and cook for 1 minute.
- Pour the hot syrup in a thin stream onto the foam, whisking constantly.
- Pipe the mixture into small rosettes on baking paper.
- Leave to dry for 6 hours and dust with icing sugar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Reduce the apple purée well so the zefir holds.
- The agar-agar sets it; temperature is very important.
- It keeps 2 weeks in an airtight tin.
Frequently asked questions
What can replace agar-agar?
Gelatine, but the texture will be less airy.
Is it gluten-free?
Yes.
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More russian ideas
- Chocolate salami (shokoladnaya kolbaska)
- Bubliki (ring-shaped bread rolls with poppy seeds)
- Jam pie with lattice top (pirog s varenyem)
- Poppy seed roll (makovy rulet)
- Goose-foot cookies (gusinye lapki)
- Vareniki with cherries
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