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.