How to make ZEPHYR ON JUICE to create zephyr tulips 

Let's take a look at an exclusive juice zephyr recipe that is perfect for making zephyr tulips.
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Product - For stand mixer - For hand mixer
Juice - 180 g - 90 g
Egg white - 100 g - 50 g
or
Albumin ( powdered egg white) 16 g - 8 g
+ water 80 g - 40 g
Sugar (1) - 50 g - 25 g
Vanillin or vanilla extract - to taste
Invert syrup or glucose syrup - 50 g - 25 g
Sugar (2) - 300 g - 150 g
Agar - (12 - 20 g) - (6 - 10 g) (the weight of agar is determined by its strength and brand. Each individual)
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1. Prepare everything for depositing the zefir: a pastry bag with a nozzle, a baking sheet or tray with foil, parchment or a silicone mat.
2. In a bowl (for a hand mixer) or in the bowl of a stand mixer, put the apple puree, egg white (or albumin), sugar (1), and vanillin or vanilla extract.
3. Invert syrup or glucose, sugar (2), agar and water in a saucepan.
4. Put the saucepan over medium heat and begin to simmer the syrup until "dripping" or 110 degrees Celsius (230 Fahrenheit).
5. At the same time we start whipping the puree in a bowl. If you are using a hand mixer, first whip the mass well, and then start to cook the syrup.
6. When our puree and egg whites are well whipped, start pouring in a thin, but steady flow of syrup. Be sure to skim all the syrup off the walls of the saucepan. The syrup doesn't have to be poured all at once, but it doesn't have to be long either. The optimal way is to pour the syrup for 5 - 8 seconds.
7. Whip the entire zefir mass for about 45 - 60 seconds and turn off the mixer.
8. At once we transfer mass to a bag and pour zefir in any convenient form. The zefir mass stabilizes quickly, so you have to do the sedimentation, too, quickly. Over time, the skill will come, do not worry.
9. We give the zefir to stabilize in 12 - 24 hours.
10. Finished zefir to sprinkle with powdered sugar and combine in pairs, if necessary.
11. Store the finished zefir in an airtight container for up to 1 month.