Aquafaba Zefir (Russian Marshmallow Meringue)
This delicious egg-free treat is waiting for you! Aquafaba zefir comes out wonderfully soft on the inside with a crisp, sugary shell outside. In both flavor and looks, it's practically indistinguishable from the classic. This recipe is a real find for any vegan with a sweet tooth.
koteѼ
Recipe author
Aquafaba Zefir (Russian Marshmallow Meringue)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 2 %
1 g
Fats 0 %
0 g
Carbohydrates 98 %
60 g
244 kcal
GI:
7
/
0
/
93
- For this zefir you'll need aquafaba — the cooking liquid (or water) left over from cooking beans such as chickpeas or peas. Its properties let it stand in for eggs in your favorite desserts. You'll want the aquafaba cold, so cook the chickpeas the day before, drain off the liquid, and strain it through a fine sieve so there are no bits left in it. Put the liquid in a bowl or the bowl of a stand mixer and beat on high until it starts to thicken — this takes about 15–20 minutes, depending on how powerful your mixer is. As soon as the aquafaba begins to thicken, start adding the sugar, doing it in a few additions while you keep beating. By now it will have thickened and turned white. At the end, add the lemon juice and vanilla for a nice aroma. Separately, make the sugar syrup. In another bowl, stir together the agar-agar and water. Transfer it to a heatproof pan and set it over low heat. Cook the agar-agar, stirring constantly, until it thickens. Then add the sugar and keep cooking until it forms threads, stirring the whole time so no lumps form. Immediately pour the hot syrup in a thin stream into the bowl of whipped aquafaba, beating it in well with the mixer, since agar-agar sets very fast. Right away, transfer the white mixture to a piping bag and pipe the zefir onto a baking sheet using a star tip; line the sheet with parchment first. Let the zefir sit for several hours, uncovered, until fully set. If you like, dust the finished zefir with powdered sugar. Enjoy!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Vanillin - 288 kcal/100g
- Powdered sugar - 374 kcal/100g
- Agar-agar - 301 kcal/100g
- Aakwafaba - 84 kcal/100g
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