Vegan apricot zefir – quick recipe for fruit zephyr without egg

Vegan apricot zefir – quick recipe for fruit zephyr without egg

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Heavenly fruity, airy and light tastes the vegan apricot zefir. It is ideal for snacking in between, for dessert with a cup of tea or nicely packaged to give away. You can make the vegan seafoam candy easily and quickly with a few ingredients. By the way, instead of apricots you can also use other fruits of your choice. How about raspberries, strawberries, currants, mango or peach? A detailed vegan apricot zefir recipe with exact quantities and step-by-step instructions can be found below.

The secret of the vegan seafoam candy

The vegan apricot zefir is made with a base of aquafaba – the dripping water from jarred or canned pickled cooked chickpeas. In fact, it can be whipped into a great vegan egg white and replaces the chicken egg white, which is the only animal ingredient in a zefir recipe. Otherwise, the Russian seafoam candy is made in a vegan version quite similar to the quick berry zefir.

Fruit zefir vegan

With which fruits do I make vegan zefir?

You can make the vegan zefir according to this quick recipe with any fruit. Use your favorite berries or seasonal fruit. For example, how about vegan zefir made with raspberries, strawberries, currants, mango or peach? Depending on the fruit, you might then need to strain the fruit puree to remove small seeds. I made my vegan zefir with apricots.

Simple, fast and without kitchen thermometer

Compared to the classic zefir recipe, you don’t need a kitchen thermometer for this one and you don’t have to measure the temperature of the fruit syrup. Also, you don’t have to pay attention to the consistency of the fruit puree or the pectin content of the fruit, as is the case with regular apple zefir. So the recipe is pretty simple and sure to succeed. The vegan apricot zefir dries quickly, but it takes a little longer than the berry zefir with egg.

Russian seafoam candy without egg

This apricot zefir is

  • vegan – without egg,
  • also possible with other fruits,
  • fruity,
  • airy,
  • light,
  • soft,
  • more delicate than zefir with egg,
  • sweet and sour,
  • heavenly delicious,
  • aromatic,
  • summery,
  • easy and quick to make,
  • perfect for snacking, dessert or as a gift.

Vegan apricot zefir: simple recipe

According to this recipe, you will make the popular Russian seafoam candy with apricots or other fruits in vegan version easily and quickly yourself. Here you can get a rough idea of how the preparation works and what you need for it. The exact quantities and step-by-step instructions for making the vegan apricot zefir without egg can be found in the recipe box below.

You need

  • for the beaten egg whites: aquafaba – drained water from canned or jarred chickpeas, sugar and food grade citric acid,
  • for the sugar syrup: apricot puree (raw / uncooked), sugar, water and agar-agar.

For dusting, you’ll still need some powdered sugar.

How to make vegan apricot zefir: here’s how (Check out the detailed recipe at the bottom.)

  1. Prepare the apricot puree by pureeing fresh apricots with a hand blender or stand mixer.
  2. Now briefly boil fruit syrup from apricot puree, sugar, water and agar-agar. At the same time, whip aquafaba with sugar and citric acid into vegan egg whites. Then add the fruit syrup in a thin stream to the beaten egg white and whip it into a creamy mixture.
  3. Now, using a piping bag, pipe rosettes of the mixture onto baking paper and let them dry at room temperature for about 3 hours. Then glue two rosettes together on the underside and dust each vegan apricot zefir with powdered sugar. Done!

Russian seafoam candy with apricots vegan

Vegan apricot zefir without egg: with these tips and tricks you will succeed

  • Instead of apricots, you can use other fruits for the recipe.
  • Use fresh agar-agar of good quality with high gel strength (preferably 900). If your vegan apricot zefir doesn’t set when it dries, you can try using a larger amount of agar agar next time.
  • You can adjust the amount of citric acid to taste, depending on how tart you like your vegan apricot zefir.
  • I recommend you don’t reduce the amount of sugar, because the consistency of the vegan apricot zefir depends on it.
  • Depending on the room temperature and humidity, your vegan apricot zefir may take a little more or less than 3 hours to dry.

Did you make the vegan apricot zefir yourself using this recipe? I’m looking forward to your results, your star rating and your comment here below on how you liked and succeeded in making the vegan version of this Russian seafoam candy. What fruits did you use to make it?

Got an appetite for more vegan treats? Also try:

Vegan apricot zefir – quick recipe for fruit zephyr without egg

Vegan apricot zefir

Heavenly fruity, airy and light tastes the vegan apricot zefir. It is ideal for snacking in between, for dessert with a cup of tea or nicely packaged to give away. You can make the vegan seafoam candy according to this recipe easily and quickly with a few ingredients. Instead of apricots go by the way also other fruits of your choice. How about raspberries, strawberries, currants, mango or peach?
Prep Time 10 mins
Cook Time 25 mins
Drying time 3 hrs
Course Dessert
Cuisine Russian
Servings 12 pieces

Equipment

  • piping bag with star nozzle

Ingredients
  

  • 70 ml aquafaba (drained water from jarred or canned chickpeas)
  • 70 g sugar
  • 3 g citric acid food grade

for the fruit syrup

  • 150 g apricot puree fresh (from approx. 150 g pitted apricots)
  • 280 g sugar
  • 100 ml water
  • 10 g agar-agar (preferably gel strength 900)

for the dusting

  • powdered sugar

Instructions
 

  • Place aquafaba in a large mixing bowl with citric acid and set aside for now.
  • Puree pitted apricots, weigh out 150 g fruit puree and put it into a saucepan with a thick bottom.
  • Add 280 g sugar, water and agar-agar to the apricot puree in the saucepan and mix until homogeneous.
  • Place the saucepan with the apricot mixture on the stove and bring to a boil over medium heat, stirring.
  • In parallel, beat the aquafaba with citric acid until foamy, add 70 g of sugar in batches and beat until stiff.
  • Once the apricot mixture boils, turn the heat down to low and simmer the fruit syrup for 4 minutes, stirring occasionally.
  • Immediately after boiling, add the hot apricot syrup in a thin stream to the vegan beaten egg whites without stopping to continue beating it.
  • After you have stirred the apricot syrup into the vegan beaten egg whites (this will make the mixture very runny), continue beating it for about 5 minutes more to make a creamy fruit beaten egg whites.
  • Briskly fill the apricot zefir mixture into the piping bag with a star nozzle, pipe rosettes onto a sheet of baking paper (if the rosettes don't hold their shape, wait a few seconds, but not too long, for the mixture in the piping bag to firm up a bit, then try again) and let them dry at room temperature for about 3 hours.
  • Take two rosettes at a time and glue them together with the bottom side. Dust the vegan apricot zefir with powdered sugar, shaking off any excess powdered sugar.

Notes

  • You can use other fruits instead of apricots.
  • Use good quality fresh agar agar with high gel strength (900 if possible). If the vegan apricot zefir does not become firm as it dries, you can try using a larger amount of agar agar next time.
  • You can adjust the amount of citric acid to taste, depending on how tart you like the vegan apricot zefir.
  • Depending on the room temperature and humidity, the vegan apricot zefir may take a little more or less than 3 hours to dry.
  • Note the detailed tips and tricks for making the vegan apricot zefir at the top of the post.

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