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 a timer.
• Meanwhile, in the mixing bowl of a stand mixer, beat 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; the temperature should be 103 °C- 105 °C.
• 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 sit for 4-5 hours, then dust with powdered sugar.