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Zefir recipe: how to make popular Russian seafoam candy apple zephyr

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Airy, soft, fruity, aromatic and very tasty is the apple zephyr. Here I’ll show you how to make the popular Russian seafoam candy yourself with just four ingredients. It tastes delicious with a cup of unsweetened tea for dessert after a meal, is ideal for snacking between meals or even as a gift. You can find a detailed zefir recipe with exact quantities and step-by-step instructions right below.

Zefir recipe: how to make popular Russian seafoam candy apple zephyr

What is zefir?

Zefir or zephyr is a Russian seafoam candy that became very popular during the Soviet era. It is made with fruit puree – usually apple puree –, sugar, egg white and a gelling agent – mainly agar agar.

Externally, zefir is similar to a meringue. However, in terms of consistency, it is soft and elastic. It also has a fruity taste.

You can buy ready-made zephyr locally in Russian stores, or online.

Apple Zephyr

The main ingredient of zephyr – high pectin apple puree

Its typical consistency is also given to zephyr by pectin – natural, vegetable gelling agent, which is found, among other things, in all fruits. However, there are pectin-rich fruits and low-pectin fruits. For example, apples – especially sour, underripe apples – are high in pectin. Because of this, zefir is usually made with apples.

Also here in the recipe, I show you how to make apple zephyr yourself. Take for it apples, which taste sour and are not yet completely ripe. This is the best way to make the Russian seafoam candy.

If you do want to make your zefir with sweet or ripe apples, you should boil down the apple puree with sugar really well so that the excess liquid evaporates and you get a firm apple jam after cooling.

Alternatively, you can cook the apple jam with some pectin powder. To do this, mix the sugar thoroughly with the pectin powder, then add the apple puree and cook for a few minutes. For the recipe below, you need about 2 – 3 g of pectin powder for 150 g of apple puree. Be sure to follow the instructions for the pectin.

If you want to use other fruits, which are low in pectin, instead of apples for the zefir recipe, I recommend to mix your fruit puree 1:1 with apple puree.

Use fresh high gel strength agar agar

In addition to pectin, agar agar provides the right consistency of zefir, namely its elasticity, stability and firmness. Therefore, use fresh agar agar of good quality, preferably bought recently, for the recipe.

Very important is the gel strength of agar agar. To make your zephyr firm, you need agar agar with gel strength 900. Unfortunately, hardly any manufacturer in Germany specifies the strength of their gelling agent. You can look for agar agar with gel strength 900 in organic or health food stores.

If you can’t find it anywhere, you can try to make zephyr with a larger amount of agar agar. In this case, succeed by experimenting. It will probably take you several tries to figure out what amount of agar agar will make your zefir firm.

Russian seafoam candy

Replace agar agar

In this recipe, you must not substitute agar agar for gelatin or any other gelling agent. Although there are zefir recipes with gelatin, the procedure and method of preparation are completely different in such recipes. So, if you want to make the Russian seafoam candy with gelatin, you should find a recipe suitable for it.

Reduce the amount of sugar

Zefir tastes slightly fruity, but also quite sweet. It’s quite normal, after all, this is a seafoam candy. The sugar provides the stability and firmness of zephyr.

Of course, you can experiment and try using less sugar in the recipe. But I recommend you not to reduce the amount too much, otherwise your zefir will not get its typical consistency after drying.

How to make Russian apple zephyr

What tools do I need for making zefir?

For the making zephyr you need above all a kitchen thermometer. This is because the temperature to which the sugar syrup for the Russian seafoam candy must be boiled is very important. Without such a thermometer, it will be difficult to achieve the right consistency of the syrup.

It is essential to boil the sugar syrup in a thick-bottomed saucepan so that it doesn’t burn. For the recipe below, you’ll need a small saucepan with a high rim so that the syrup doesn’t melt too thinly on the bottom of the saucepan and you can easily measure its temperature.

Also helpful is a food processor if you’re making zephyr yourself. This way it can whip the apple jam with the egg whites while you cook the sugar syrup in parallel. But it also works with an ordinary hand mixer. In this case, just whip the apple and egg white mixture until stiff first, then set aside until the syrup is ready.

To form the Russian seafoam candy, you’ll need a piping bag with a star nozzle. This will give your zefir its classic look.

For snacking or giving as a gift

Those with a sweet tooth who love marshmallows with a fruity taste are sure to love apple zephyr. It also tastes delicious with unsweetened tea as an after-dinner dessert.

Beautifully packaged, zephyr also makes a lovely homemade gift from the kitchen. You can give it as a gift for Christmas, Easter, Valentine’s Day or Mother’s Day, among others.

Apple zefir recipe

This apple zephyr is

  • very tasty,
  • easy to make with four ingredients,
  • much better than those from the supermarket,
  • ideal for snacking, dessert with tea, coffee or as a gift,
  • popular sweet of Russian cuisine.

Zefir recipe with apples

If you pay attention to all details, you will get a delicious homemade zefir with its typical consistency and taste. You will need only four ingredients for the recipe. You can find the exact quantities and step-by-step instructions for making Russian apple zephyr yourself in the recipe box below.

  • cold egg white,
  • for the apple jam: apple puree and sugar,
  • for the sugar syrup: water, sugar, agar agar.

For dusting you need some powdered sugar.

How to make apple zephyr: here’s how (Check out the detailed recipe below.)

  • How to make the apple puree, you can see directly in the recipe below. Then boil the homemade apple puree with sugar and refrigerate the jam for at least a few hours, but better overnight.
  • Then whip the apple jam with egg white until stiff. At the same time, simmer the syrup of water, sugar and agar agar until it reaches 110 °C. Now add the sugar syrup in a thin stream to the apple and egg white mixture and whip again until stiff.
  • Now make rosettes or circles of the mixture on baking paper and let them dry at room temperature for about 12 hours. Then glue two rosettes or circles together on the underside and roll each zefir in powdered sugar. Done!

How to make zephyr

How to make apple zephyr: with these tips and tricks you’ll succeed

  • For the zefir recipe, use sour, underripe apples that are rich in pectin. Alternatively, you can cook the apple jam longer so that the excess liquid evaporates, or make the jam with some pectin powder. (Read the detailed notes on that here above.) After cooling, the apple jam needs to firm up. Only with a firm apple jam will the zefir also get the desired consistency after drying.
  • Use good quality fresh high gel strength agar agar (900 if possible). If your zephyr did not firm up after drying, you can try using a larger amount of agar agar next time.
  • I recommend that you do not reduce the amount of sugar in the recipe, because the consistency of the zephyr depends on it.
  • When you separate egg whites from yolks, make sure that no bit of yolk ends up in the egg whites. Also, both the mixing bowl and the whisk in which and with which the apple jam and egg white mixture is whipped must be clean (definitely not greasy) and dry.
  • The apple jam and egg whites must be cold before whipping.
  • Boil the sugar syrup in a thick-bottomed saucepan so that it does not burn.
  • The necessary temperature of the sugar syrup is very important. The strength of the zefir depends on it. It is best to use a kitchen thermometer to measure it.
  • Whip the apple jam and egg white mixture until very stiff before adding the sugar syrup.
  • Add the sugar syrup very slowly, in a thin stream, and never too quickly to the apple and egg white mixture.
  • Depending on the room temperature and humidity, your zefir may take about 12 – 48 hours to dry until it becomes stable from the inside as well.
  • Store the apple zephyr in an airtight container at room temperature for up to about 1 week.

Have you made apple zephyr 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 Russian seafoam candy.

Fancy some more homemade sweets? Also try:

  • How to make bounty: coconut chocolate bars recipe
  • How to make snickers: (vegan) recipe for peanut caramel chocolate bars
  • How to make marzipan potatoes – recipe for the German Christmas classic

Zefir recipe: how to make popular Russian seafoam candy apple zephyr

Zefir / apple zephyr (Russian seafoam candy)

  • kitchen thermometer
  • piping bag with star nozzle

Ingredients   

  • 1 egg white (cold)

for the apple puree

  • about 400 g apples (sour, underripe)

for the apple jam

  • 150 g apple puree (cold)
  • 120 g sugar

for the sugar syrup

  • 250 g sugar
  • 100 ml water (cold)
  • 7 g agar agar (preferably gel strength 900)

for rolling

  • powdered sugar

Instructions  

Making the apple puree.

  • Core apples and cut them in half. Spread them with the cut side down on a baking tray lined with baking paper and bake them in a preheated oven at 180 °C top and bottom heat for about 25 minutes until they become very soft.
  • Puree the baked apples with a hand blender and then pass them through a fine sieve so that you get a fine apple puree.

Making the apple jam

  • Weigh 150 g of apple puree and put it in a saucepan. Add sugar, bring to a boil while stirring, then simmer for 2-3 minutes or longer if your apple puree was too runny. (Be sure to follow my notes here above for this).
  • Transfer the apple jam to a clean screw-top jar, let it cool at room temperature first, and then put it in the fridge for at least 2 hours or preferably overnight.

Making the zefir

  • Put the apple jam and egg white in a mixing bowl and whip until very stiff, starting at a low speed of the food processor and gradually increasing it to maximum.
  • Cook the sugar syrup in parallel. (If you use a hand mixer, first beat the apple and egg white mixture until stiff and then cook the sugar syrup). To do this, place the sugar, agar-agar, and water in a small saucepan with high sides and a thick bottom, bring to a boil while stirring constantly, and then simmer over low heat, stirring, until the sugar syrup reaches 110°C.
  • Once the sugar syrup has reached the required temperature, slowly add it in a thin stream to the stiffly whipped apple and egg white mixture, without stopping to continue beating it. Then whip the mixture again for about 3 - 5 minutes until very stiff.
  • Fill the zefir mixture into the piping bag with the star nozzle, pipe rosettes of it on a sheet of baking paper (I made each rosette in two layers.) and let them dry at room temperature for about 12 hours, until the zefir becomes firm on the outside and inside.
  • Take two rosettes at a time and glue them together with the underside, which should be a little sticky. Roll the finished zefir in powdered sugar, shaking off the excess powdered sugar.
  • Use sour, underripe apples. Alternatively, cook the apple jam longer to evaporate the excess liquid, or prepare the jam with some pectin powder. Once cooled, the apple jam needs to set. (Follow my notes for this here above).
  • Use good quality fresh high gel strength agar agar (900 if possible). If the zephyr has not set after drying, you can try using a larger amount of agar agar next time.
  • Apple jam and egg white must be cold before whipping.
  • The necessary temperature of the sugar syrup is very important. The firmness of the zefir depends on it. It is best to use a kitchen thermometer to measure it.
  • Depending on the room temperature and humidity, the zephyr may take about 12 - 48 hours to dry until it becomes stable from the inside as well.
  • Note the detailed tips and tricks for making the apple zephyr at the top of the post.

Hi, I made the recipe several times and everything is great, they just do not dry, Ive left them in my dining room for three days and nothing… I’m in England and the weather is cold and humid.

I’m really frustrated because I keep trying to so everything but they won’t dry

Hello, I have a question. I made these and everything went well right up until the time I went to add the sugar syrup. Almost right away it went grainy and I wasn’t able to beat out the lumps of sugar. What went wrong? Thanks in advance.

Hey April, this is what happens when you add the sugar syrup to the apple and egg white mixture too quickly.

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June 22, 2020 by Nicole Rossetti le Strange 6 Comments

zefir

What is zefir?

Zefir , also known as zephyr , zephir or zefi , is a popular Russian confectionary that’s traditionally made by whipping berry or fruit purée with sugar and egg whites. A gelling agent such as pectin, gelatine, or agar is also added.

The texture is similar to that of a marshmallow. It’s light and airy, and typically shaped like a meringue. Zefir are usually white or light pink in color.

What is the origin of zefir?

Dating back to medieval Russia, zefir is still one of the most popular treats in modern society. It is a hybrid form of pastila , which dates back to the 14th century. At the beginning of the 15th century, in the Russian town of Kolomna, they began to add egg white to pastila to make it lighter in appearance and to look more appealing.

Traditionally made with apple sauce, honey and eggs, a setting agent such as pectin or agar would also be added to create the light and fluffy texture of this tasty confectionary. Later on, during the 19th century, the French adapted the recipe slightly by adding whipped egg whites to produce their take on zefir.

Said to be a favorite treat of Ivan the Terrible , he mentioned zefir in a short epistle to the Kirillo-Belozersky Monastery in which he referred to them as “a delicacy made from apple juice”.

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How did zefir get its name?

In Greek mythology there are four winds; the north wind Boreas, the south wind Favonious, the east wind Eurus, and the west wind Zephyrus.

The west wind is thought to be more light and gentle compared to the others. When the west wind arrives in the spring, it melts the snow and brings warm rain. These two combined, soak back down in to the earth allowing the crops to flourish and feed everyone. Zefir was given its name due to it too being light and gentle, and with an airy consistency.

zephyr

When to eat zefir

Zephyr can be eaten either as a dessert, as part of a meal, or as a snack on its own. It is often paired with a cup of hot black coffee when eaten as an afternoon snack.

Health benefits

Zefir is considered to be one of the healthier sweets in modern society as it contains zero fats, plus fast-acting carbohydrates which increases brain flow and activity. If made with pectin, zefir is said to be able to lower cholesterol and increase the immune system whilst removing toxins from the body.

What are marshmallows?

Marshmallows are a soft and squishy confection made from sugar, water and gelatine, with a variety of flavors that can also be added.

The name “marshmallow” originates from the plant species, Althaea Officinalis, which is a mallow native to Asia, Europe and North Africa. It grows in damp marshland terrain.

Dating back to 2000 BC, it has been speculated that the Ancient Egyptians were the first to make marshmallows by boiling parts of the root with honey until it became thick in consistency. This would then be strained and left to cool down until ready for use. Seen as a privilege to eat, these early marshmallows were consumed by royalty and gods to help speed up the healing process of wounds, and to soothe coughs and sore throats.

In the late 1800s, confectioners began to look for a new way of producing marshmallows. They stopped using the root from Althaea Officinalis and started to use gelatine. They also started to use the starch mogul system in the production process.

Marshmallows progressed even further in the 1940s when the extrusion process was developed. This allowed the mixture to be fed through a number of ports aligned next to each other, and produced long ropes of marshmallow. The extrusion process allowed the sweets to be mass-produced automatically. It’s due to this process that the familiar, cylinder shaped marshmallow candy that can be bought in shops today, was first produced.

What is agar-agar?

Agar-agar (aka agar) is comprised of two components; the polysaccharide agarose and an amalgamation of smaller molecules called agaropectin. It can be found in certain types of algae, and creates the supporting structure of the cell walls that’s released when boiled.

Agar is a popular ingredient in desserts across Asia, such as the Japanese mizu yokan , and other jelly cakes. It’s also found in other desserts around the world, from coconut mousse in Nauru to Italian panna cotta . From West Indian blancmange to dulce de batata in Paraguay, and peanut butter mousse in the Congo.

However, agar isn’t just used in cooking. It also supports the growth of microorganisms and cells, cultures and bacteria, and can also diagnose infections if used in a blood agar plate.

Other uses for agar include being used as an appetite suppressant and a laxative. It also aids the clarification process in beer brewing, and is the perfect vegetarian substitute for gelatine.

Agar can also be used in the sizing process of paper and other materials. It’s applied to, or incorporated into, various textiles to act as a protective layer, and to change the absorption rate.

In chemical terms, agar is classed as a polymer which consists of various subunits of galactose.

zephir

Ingredients

Apple zefir, for the applesauce.

  • ⅓ lb apples (e.g. Granny smith)
  • ½ cup granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 pinch ground cinnamon
  • 1 egg white (at room temperature)

For the agar agar syrup

  • ⅓ cup water
  • 1 cup granulated sugar
  • 1 tablespoon agar agar

For the decor

  • Icing sugar

Blackberries or cherry zefir

For the mashed blackberries or cherries.

  • ½ lb blackberries or pitted cherries
  • 2 teaspoons freshly squeezed lemon juice
  • Stand mixer
  • Open star tip
  • Baking sheet
  • Parchment paper

Instructions

  • Preheat the oven to 350 F (170°C).
  • Peel, seed and cut the apples into small pieces.
  • Spread them in a baking dish, hand coat them with lemon juice, and sprinkle with sugar and cinnamon.
  • Bake for 25 minutes.
  • Place the apple pieces in a blender and reduce them to a velvety compote.
  • Cool the compote completely in an ice bath.
  • Once the compote has cooled, mix it with the egg white in the bowl of a stand mixer and whisk for 10 minutes at high speed or until thick and stiff peaks form.
  • While the applesauce and egg white mixture is whipped, immediately proceed to the preparation of the agar agar syrup which should be ready at the end of the 10 minutes of whipping.

Agar agar syrup

  • In a saucepan, combine the water and the agar and, over low heat, bring the mixture to 180 F (80°C).
  • Add the sugar, mix well and bring to a boil over medium to high heat, then reduce to low heat and cook for about 5 minutes, whisking constantly until the syrup has thickened.
  • Remove from heat.
  • Reduce the speed of the mixer to the lowest speed, and as soon as the agar syrup is ready and hot, immediately pour it into a thin stream in the mixture of whipped apples. Avoid pouring syrup over the whisk and the bowl.
  • Scrape the edges of the pan well with a spatula to pour all the agar agar syrup into the bowl.
  • Increase the speed of the stand mixer again and beat for another 3 minutes at maximum speed until firm peaks form.
  • Immediately transfer the mixture to a pastry bag fitted with a large open star tip and pipe 12 identical zefir on a baking sheet lined with parchment paper.
  • Leave to stand in a place away from draft, with low humidity, and at room temperature (about 70 F / 21°C), uncovered for 8 to 12 hours.
  • The zefir will form a shiny film on top and will come off the parchment paper quite easily.
  • Gently sprinkle the zefir with icing sugar before tasting.

Blackberry or cherry zefir

Blackberry purée.

  • In a saucepan, bring the blackberries (or pitted cherries), sugar and lemon juice to a boil. Crush the blackberries gradually and simmer uncovered for 10 minutes, then strain the mixture through a fine sieve, pressing the solids with a spatula.
  • Scrape the back of the sieve to obtain approximately 4 oz. (125 g) of purée.
  • Cool the mashed fruits completely in an ice bath.
  • Once the purée has cooled and slightly thickened, mix it with egg white in the bowl of a stand mixer and whisk for 10 minutes at high speed or until thick and rigid peaks form .
  • While the mashed blackberries and egg white mixture is whipped, immediately proceed to the preparation of agar agar syrup which should be ready at the end of the 10 minutes of whipping.

Nicole | 196 flavors Rossetti le Strange

Venetian-Brit Nicole has always lived a nomadic existence, and has had 56 homes around the world. As a chef, she has cooked in pro kitchens in Thailand, India, and Britain, and has consulted on menus for restaurants & hotels from Japan to the USA. Her work has been featured in some of the world’s best-known publications, including Better Homes & Gardens, Grazia, Femina, Stylecaster, Buzzfeed, and The Guardian. At yumsome.com, she shares stories and recipes from her travels.

Reader Interactions

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August 30, 2020 at 9:49 am

I just heard about the Zephyr cookies by my son who wanted to try them out. So glad to have found your website with the recepie on! Now we will try to bake them in the autum break. Thank you!

Mike Benayoun

August 30, 2020 at 11:57 am

Thanks, Camy. Enjoy!

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October 23, 2021 at 10:01 pm

A nice and lovely dessert!

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June 29, 2022 at 5:41 pm

This is great, thank you. How long can you keep zefir? Also, do you need to put tgem in an airtight container to preserve better? In case of humid air is there a way to make them dry or settle in a different way? Maybe using a dehydrator? After 2 days at room temperature they became a bit soggy as it is very humid now.

[…] Opening the Top 3 Articles list is a quite interesting article which distinguishes in detail the difference between common marshmallows and zefir, a traditional Russian snack. To find out the difference and history of the treat click here! […]

[…] Russian marshmallows (a.k.a. zephyr, zephir, zefir, zefi, or zefyras) is a variety of marshmallow made in Russia, Ukraine, and Lithuania. It looks like a meringue but has a soft and airy texture similar to a regular marshmallow. […]

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  7. How to Make Zefir

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  9. What is Zefir?

    Zefir is a type of traditional slavic confectionery that is similar to marshmallows or meringue. It is made from a mixture of whipped fruit puree, such as apple or berry, and sugar syrup. The mixture is beaten until it becomes light and fluffy, then it is molded into small shapes or flowers and dusted with powdered sugar.

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  17. Zefir recipe: how to make popular Russian seafoam candy apple zephyr

    At the same time, simmer the syrup of water, sugar and agar agar until it reaches 110 °C. Now add the sugar syrup in a thin stream to the apple and egg white mixture and whip again until stiff. Now make rosettes or circles of the mixture on baking paper and let them dry at room temperature for about 12 hours.

  18. Zefir (Zephyr)

    Agar agar syrup. In a saucepan, combine the water and the agar and, over low heat, bring the mixture to 180 F (80°C). Add the sugar, mix well and bring to a boil over medium to high heat, then reduce to low heat and cook for about 5 minutes, whisking constantly until the syrup has thickened.

  19. Дайвинг

    With a new design approach for flexible use: from a dinner for two to a big celebration.

  20. Zefir (food)

    Zefir (food) Zefir (Russian: зефи́р, Ukrainian: зефір, Lithuanian: zefyras, may also be spelled zephyr or zephir) is a type of soft confectionery made by whipping fruit and berry purée (mostly apple puree) with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine. [1]

  21. ZEFIR

    Готель Zefir 3* розташований в південній частині курорту, недалеко від Kotva. Відстань до міста Несcебр становить приблизно 1 км, що порадує любителів історичних пам'яток. ... 673 78 35 [email protected] +38 ...

  22. Making zefir by hand (ЗЕФИР)

    Zefir. This slavic marshmallow is made from eggwhites, sugar and apples. Simple recipe but preparation takes some skill. Follow this video and you will get a...

  23. Zefir

    Zefir Filmi Resmi Youtube Kanalı.Başına buyruk ve kafasının dikine giden Zefir, yaz tatilini dedesi ve anneannesi ile birlikte Doğu Karadeniz Dağları'ndaki y...