Apple Zephyr
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Apple Zephyr is a marshmallow that I was eating when I was a kid. This soft and fluffy dessert is gluten-free, dairy-free, and simple to make. I included tips and videos on my YouTube Channel that will help you master this dessert. And did I also mention that no baking was involved? Yes, no baking. You will be impressed.
Table of Contents
Why You’ll Love This Recipe
- Zephyr is a gluten-free dessert. Check also Meringue Cookies or Roulade with Berries.
- This is a dessert that requires no baking, like No Bake Cheesecake or Cheesecake in a Jar.
- This recipe can be adapted for different flavors. Check Pumpkin Zephyr.
Ingredients
- Egg White: Use room-temperature egg white.
- Sugar: White granulated sugar. Pease note that the recipe calls for Sugar 1 and Sugar 2.
- Apple Sauce: I used no-sugar-added apple sauce.
- Agar: This is the main ingredient in this recipe. So, do not substitute with gelatin or cornstarch.
How to Make Apple Zephyr
Get all tools and ingredients ready. Line two baking trays with parchment paper. I use a macarons mat under it too. Prepare a large piping bag with an Ateco 845 tip. In the small saucepan, add water, agar, apple sauce, and sugar 1. Stir well. Over medium heat, bring the mixture to a boil. Boil for 5 min. Use timer.
Meanwhile, in the mixing bowl of a stand mixer, off the egg whites and whisk on low speed until foamy. Gradually add sugar two and whip on medium speed. Cooking syrup should be thicker after 5 minutes of boiling. Check with a thermometer; temperature should be 103oC- 105oC. Slowly pour the syrup into the meringue while the mixer runs at medium speed. Do not pour syrup on the whisk; aim it toward the side of the bowl. When the syrup is all poured in, increase the speed to high and whip for 2 minutes. Transfer into the prepared piping bag and pipe 2-inch round rosettes on the parchment paper. Let Apple Zephyr set for 4-5 hours, then dust with powdered sugar.
Expert Tips
- Apple sauce can be substituted with any fruit puree or juice. I would recommend using natural puree without any sugar added.
- If you want to make classic white Zephyr, use apple sauce or apple puree. Apple puree can be made from baked apples.
- Watch the full video on my YouTube Channel before making Zephyr.
- Prepare all tools and ingredients before making this recipe, as you need to pipe fast. Zephyr is stabilizing very fast. If you pipe slowly, it can stabilize in the pastry bag, and you won’t be able to reverse.
I assembled wreath of flowers that are made with Apple Zephyr. If you want to try your pipping skills, prepare all pipping tips and work very fast, as Zephyr sets very fast.
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Recipe FAQs
No, they are two different desserts with different textures. Zephyr is made of fruit puree or juice with agar as a gelling agent. Marshmallows made with gelatin.
When Zephyr is dusted with powdered sugar, place it in an air-tight container and keep it at room temperature for 2-3 days.
Do not freeze Zephyr. The texture will be different after defrosting.
More Recipes You’ll Love
If you make Apple Zephyr, please tag me on social media and make sure to leave a rating down below. I would love to see your creations.
Recipe
Apple Zephyr
Equipment
- 1 stand mixer or electric hand mixer
- 1 saucepan
- 1 spatula
- 1 whisk
- 1 large pipping bag
- 1 Ateco 845 pipping tip
- 1 timer
- 1 cooking thermometer
Ingredients
Apple Zephyr
- 50 gr water
- 6 gr agar
- 150 gr white granulated sugar 1
- 111 gr apple sauce (one small container)
- 55 gr egg whites room temperature
- 80 gr white granulated sugar 2
Instructions
How to Make Apple Zephyr
- Get all tools and ingredients ready.
- Line two baking trays with parchment paper. I use a macarons mat under too.
- Prepare a large pipping bag with Ateco 845 tip.
- In the small sauce pan, add water, agar, apple sauce, and sugar 1. Stir well.
- Over medium heat, bring the mixture to a boil. Boil for 5 min. Use timer.
- Meanwhile, in the mixing bowl of a stand mixer, off the egg whites and whisk on low speed until foamy.
- Gradually add sugar two and whip on medium speed.
- Cooking syrup should be thicker after 5 minutes of boiling. Check with a thermometer; temperature should be 103oC- 105oC.
- Slowly pour the syrup into the meringue while the mixer runs at medium speed. Do not pour syrup on the whisk; aim it toward the side of the bowl.
- When the syrup is all poured in, increase the speed to hight and whip for 2 minutes.
- Transfer into the prepared piping bad and pipe 2-inch round rosettes on the parchment paper.
- Let Apple Zephyr set for 4-5 hours, then dust with powdered sugar.