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Vegan apricot zefir – quick recipe for fruit zephyr without egg
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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?
Course Dessert
Cuisine Russian
Prep Time 10 minutes
Cook Time 25 minutes
Drying time 3 hours
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.