Zephyr recipe
If you are looking to make russian marshmallow, this Zephyr recipe is the one you need. This dessert is gluten and dairy free.
Servings 8 people
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
- 1 Tablespoon Agar-agar
- ¼ cup granulated sugar 1
- ½ cup strawberry puree
- ⅓ cup water
- 2 egg whites
- ¾ cup granulated sugar 2
- ½ cup powdered sugar to dust
Instructions
- In a medium saucepan add agar-agar and water, stir well.
- Add granulated sugar 1 and fruit puree.
- Cook over medium heat. As soon as it starts boiling, set timer for 5 minutes. Continue cooking syrup, whisking a few times. Syrup should be thicker after 5 minutes boiling. Remove from heat.
- In a mixing bowl with whisk attachment add egg whites and beat on low speed until nice and foamy.
- Change speed to medium and slowly add granulated sugar 2.
- Whip the meringue until soft peaks form.
- Slowly pour the sugar syrup into the meringue, while mixer running on medium high speed. Do not pour syrup into whisk, aim it toward the side of the bowl.
- When all the syrup is poured in, increase the speed to medium high and whip for 2 minutes.
- Immediately transfer the mixture into the prepared pipping bag.
- Pipe 2-inch round rosettes on the prepared baking sheets.
- Let Zephyr set for 4-5 hours or overnight.
- Dust with powdered sugar and enjoy!