This is a very interesting recipe. So good for using those homegrown apples that look a little "ugly". Can't wait to try, we also have plums for the first time this summer.
Gracias por compartir la receta en español !! Excelente!! Una pregunta , con este merengue se pueden hacer las flores con las boquillas rusas?? Una vez hechos cuanto tiempo se conservan en buen estado??
Thank you for the recipe. I love zefir but @the moment on a keto diet and was wondering what can use instead of corn syrup since corn syrup is not permitted. Thx!
Hi I have a question, can you please help me on what I did wrong? I tried making blackberry lemon zephyr for the first time for valentines day and for some reason when I had my zephyr sit uncovered in room temperature kitchen for like 12 hours, it did not set and was still wet to the touch. Do you know why that happened? I did use 1/2 more egg white because I felt the puree and egg were not getting fluffy within 10 minutes. I did also use a hand mixer since I did not have a stand mixer like yours. So I had to whip it first then make agar syrup next seperately. I also whipped egg whites what seemed like 20 mins I'm not used to working with egg whites or agar agar. 😅 I hope I get the cloud-like with hardened outside like yours. My zephyr came out more like a mousse unfortunately. 😢
You can use different flavors in your zephyr, but don't forget to add apple puree. Pectin that contains in apples makes it set. If you prefer not to add apples, then use apple pectin in powder form, just add it to your fruit puree. It should help. Good luck making zephyr!👍😍
@@NastassjaCanCook thank you for getting back to my question so quickly. So even if I make a different flavored fruit zephyr, like cherry for example, I would just need to add apples to the mix and puree it because of the pectin? I am using agar agar powder as recommended, I thought that would make it set. Or maybe because I used over 1 egg white (1/2 more) it made it more moisturized?? I heard that the sugar used in the recipe for zephyr takes out the moisture from the egg white, so maybe I could have added more sugar, but then it would be too sweet?? 😵 please let me know, on any additional thoughts to my questions please. I really really want to be successful in getting this right. 🙏😩 thank you for your time! ❤❤ P.S. Thank you so much for your tips about the apple puree powder! I cant wait to try that in my future zephyr's! 😀 I had no idea that apples were what really helps set zephyr's because of the pectin. If I used a powdered pectin, how much would you recommend I use in a zephyr recipe? Like a tablespoon? Please let me know, thank you! 💖
@@Linkfan0071 egg white is usually enough. Yes pectin in apples makes it set. Sometimes if I am too lazy to make my own apple puree, I buy it in baby food section. You still need to heat it up with sugar and reduce it in almost half.
@@NastassjaCanCook ok, thank you. 🙏💖 what do you mean to "reduce it to almost half"? You mean to use half of the amount when using fruit puree of a different fruit to not over do it? Please clarify, thank you. ☺
@@Linkfan007 Puree needs to be cooked. Unless you using apple one. Fruit you chosen for your zephyr doesn't contain pectin. Therefore it needs to get thicker in texture (reduction). Almost like jam consistency.