Zefir (Russian Apple Marshmallow Puffs)

Method

1. 1

   Heat the oven to 200°C (180°C fan). Prick the apples, bake for 40 minutes until soft and collapsing, then scoop out the flesh and push it through a sieve. Weigh out 150 g and let it cool.

   40 min
2. 2

   Beat the cool purée with 100 g of the sugar and the lemon juice for 6 to 8 minutes until pale, fluffy and nearly doubled in volume.

   7 min
3. 3

   Stir the agar into the water in a small pan, bring to the boil and simmer for 2 minutes. Add the remaining 220 g sugar, stir until dissolved, and boil gently until it reaches 118C on a sugar thermometer, about 4 minutes, and drips off a spoon in thick ribbons.

   4 min
4. 4

   While the syrup cooks, whisk the egg whites to stiff peaks. With the whisk running, pour the hot syrup into the whites in a thin stream, and keep whisking for 3 minutes until thick, glossy and just warm.

   3 min
5. 5

   Fold the apple mixture into the meringue in three goes. Work quickly, as the agar starts to set. Pipe or spoon 24 domes, about 4 cm wide, onto baking parchment.

6. 6

   Leave uncovered in a cool, dry place for 8 hours or overnight, until the tops feel dry and the bases are tacky. Dampen the base of each puff with a fingertip of water and press two together. Dust with the icing sugar and cornflour.