Hi, I had a question, can you please let me know or figure out 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. 😢
Hi! I'm so sorry that the recipe didn't turn out for you. This recipe is a little tricky so I highly recommend following the steps exactly as they're written. You need to whisk the eggs and agar syrup together; the egg whites don't need to whisked for too long on their own. Did you time the agar syrup? If it doesn't reach the right temperature or cook for long enough, it won't set properly. I have a few different videos and recipes with more instructions on youtube and my website: tatyanaseverydayfood.com/recipe-items/peach-marshmallow-pops/
@@TatyanasEverydayFood Hi! Thank you for getting back to me. 🙏 Yes, I was following another recipe and it said to whip the egg white and fruit puree for about 10 mins at the same time while cooking the agar agar to a boil then to a simmer for 5 mins or until the syrup drips off the spoon in a stream without dribbling. I figured I mixed enough. The recipe said if you didnt have a stand mixer, you would have to make them separately then once mix together after the agar agar syrup was done. But yeah, maybe I should have used 1 egg white since I did research and a lot of the zephyr recipies only call for 1. And that you have to follow the cooking instructions exact. I also read that apple puree has pectin in it and can be used in zephyr as well to hold the shape properly. What do you think? Thank you for your tips and advice and the links you gave me for more information. 😃
Tatyana, how long can these zefirs be kept? I want to make them ahead of time for the Holiday. And if I keep them, can it be just at room temperature or should they stay in the fridge?
Hi Tanichka, thank you so much for making these beautiful videos. Wanted to ask where did you buy big gray flowers that is on your table? They are just beautiful. Always wanted these flowers, just couldn't find them. Thank you.♡♥♡♥♡♥♡
No, regular gelatin will not work, unfortunately. Agar gelatin sets at a higher temperature versus regular gelatin. You cannot replace it otherwise the dessert will not turn out - sorry. Most supermarkets will carry flavoured gelatin but try specialty shops for the agar gelatin
Thank you for this recipe. Zephyr is one of mine all time favorite desert and you make it so easy. I can't wait to try this recipe and I love all your other videos. 😃
+TatyanasEverydayFood thank you for responding so quick.I actually tried it yesterday .I had everything laid out ahead of time as you said. I followed the recipe.but didnt work.do you know why?its stil soft on inside like I piped it outside for a little crust but it didnt taste anything close to zephyr. when I was doing the agar agar process my box was very thick and clumpy so I added a little extra water. do you think maybe thats why? how long is the agar process and what the temperature ahould be when its done?pls help because I want to try it again. thank you lovely Tatiana
+anna lucas Hmm, I'm sorry to hear that! :( It could be the agar that didn't dissolve properly. It should cook for just a few minutes until dissolved. The only other thing I think may have happened is the mixture was not whisked enough. Make sure it's very, very thick and it should start to set in your mixer bowl.
+TatyanasEverydayFood I tried again didnt work the sugar burned quick. so I tried different way,I mix water ,sugar and agar together then I mix it on stove on low .that worked it held its shape. I added and tagged you on instagram .itslucasworld. If you like to check it out. thank you again. I am going to try more of your recipe in future.big fan. Spasiba bolshoi :-)
Thanks for the method. I've been struggling with understanding exactly what zefir is as I need to develop a sugar-free version (well, more like no-sugar-added) for industrial production. The video helped. The product turned out ok, only have to work out a minor kink in final moisture content due to the use of powdered polyols instead of sugar. Спасибо
awesome recipe!!!! at first i was freaking out when i pored the hot gelatin, i was like thats it its not gonna work.. BUT IT DID!!!!!! we loved it!!! very easy!!
, miss Tanya, Thanks for the recipe , I made it just like you did and it was ochin vkusna! THANKS! the only problem is to stop my kid eating too much of these ... :)
HÜRREM Dünyası \ Мир ХЮРРЕМ Конечно, на яблочном пюре и без желатина. Я уже заметила, что у Татьяны то торт "Киевский" далек от "Киевского", то зефир не зефир. Хотя, она молодец бесспорно. С фантазией.
Doesnt metter its russian or not russian Zephir. Cos its just tasty easy make delicious. When u live in country where u can buy it from any shop easy to say "Its not russian Zephir" . Tatiana explained everything very clear and when i cooked it so get shocked how its easy and definetly test of russian Zephir. Thank you Tatiana very much.
I currently don't have an eggless cake recipe available but have you tried using egg replacement products for the recipes that call for egg? Most stores carry great replacements, typically sold right next to eggs :)
Hi! So sorry, I actually don't have a recipe for those. Check out Olga's blog for the recipe: www.olgasflavorfactory.com/recipes/favorites/russian-walnut-shaped-cookies-oreshki/
Unfortunately, no. This recipe only works with agar gelatin, which sets at room temperature without refrigeration. Amazon is a great place to find it :)
Eu fiz o marshimallw sem clara ,e polvilhe de açúcar refinado com amido e alguns ficou melando algumas rosetas Ser A q tenho q por mais amido do q açúcar
You can't make zefir without apple pure. What you made is not a zefir, i am sure it is nice...but this is nothing like zefir (making real zefir today btw :P)
Make sure your mixing bowl is free of oil since that can affect the egg whites. Have you tried ordering the agar online? The agar is the most important part of this recipe; without it the meringue won't set properly. Amazon sells agar powder :)
I could order it online but I wonder why the flakes don't work because someone else did it and it worked but I'm not sure. all I know is its not fluffing up like your and I'm almost 99.9% sure its the agar
Tatyana is so easy to follow. She is easygoing and pleasant and professional. I'm glad I just happened to find her on UA-cam!
Thank you for watching! :)
But this is not the way to make this kind of recipe. This is marketing….😂😂😂
Thank you Tanya for this recipe and all your hard work. I made these and they came out beautiful and the taste was just perfect.
Hi, I had a question, can you please let me know or figure out 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. 😢
Hi! I'm so sorry that the recipe didn't turn out for you. This recipe is a little tricky so I highly recommend following the steps exactly as they're written. You need to whisk the eggs and agar syrup together; the egg whites don't need to whisked for too long on their own. Did you time the agar syrup? If it doesn't reach the right temperature or cook for long enough, it won't set properly.
I have a few different videos and recipes with more instructions on youtube and my website: tatyanaseverydayfood.com/recipe-items/peach-marshmallow-pops/
@@TatyanasEverydayFood Hi! Thank you for getting back to me. 🙏 Yes, I was following another recipe and it said to whip the egg white and fruit puree for about 10 mins at the same time while cooking the agar agar to a boil then to a simmer for 5 mins or until the syrup drips off the spoon in a stream without dribbling. I figured I mixed enough. The recipe said if you didnt have a stand mixer, you would have to make them separately then once mix together after the agar agar syrup was done. But yeah, maybe I should have used 1 egg white since I did research and a lot of the zephyr recipies only call for 1. And that you have to follow the cooking instructions exact. I also read that apple puree has pectin in it and can be used in zephyr as well to hold the shape properly. What do you think?
Thank you for your tips and advice and the links you gave me for more information. 😃
Tatyana, how long can these zefirs be kept? I want to make them ahead of time for the Holiday. And if I keep them, can it be just at room temperature or should they stay in the fridge?
They keep well in an air-tight container at room temperature for about 1 week :) I find that any longer the sugars start to crystallize...
Thank you so much, Tatyana for your prompt reply! This was very helpful!!
Hello Tatyana
Thank You for your lovely Zefir recipe.
How long can Zefirs be kept?
Room temperature
or fridge?
Thank You
Hi! You're very welcome! I recommend keeping it at room temperature, in an airtight container. It usually lasts for up to 4 days.
Zefir belongs to the Meringue family.
Thank You.
Enjoy your baking.
🎂🍦🍰
I know it's an old video but still a fantastic simple recipe, thank you.
Thanks for watching! :)
Still a good one. Classic!
I'm so glad you enjoy the recipe! :)
Hi Tanichka, thank you so much for making these beautiful videos. Wanted to ask where did you buy big gray flowers that is on your table? They are just beautiful. Always wanted these flowers, just couldn't find them. Thank you.♡♥♡♥♡♥♡
Hi there! :) I bought the flowers at Z Gallerie, they come in grey and white! www.zgallerie.com/p-11942-large-village-flower-set-of-3.aspx
thank you for sharing this recipe, love zephyr so so so much
No, regular gelatin will not work, unfortunately. Agar gelatin sets at a higher temperature versus regular gelatin. You cannot replace it otherwise the dessert will not turn out - sorry. Most supermarkets will carry flavoured gelatin but try specialty shops for the agar gelatin
Hi, Tatyana ! Thanks for this recipe! It's japanesse gelatin Agar-Agar?
Thank you for this recipe. Zephyr is one of mine all time favorite desert and you make it so easy. I can't wait to try this recipe and I love all your other videos. 😃
+anna lucas Good luck and thank you for watching! :)
+TatyanasEverydayFood thank you for responding so quick.I actually tried it yesterday .I had everything laid out ahead of time as you said. I followed the recipe.but didnt work.do you know why?its stil soft on inside like I piped it outside for a little crust but it didnt taste anything close to zephyr. when I was doing the agar agar process my box was very thick and clumpy so I added a little extra water. do you think maybe thats why? how long is the agar process and what the temperature ahould be when its done?pls help because I want to try it again. thank you lovely Tatiana
+TatyanasEverydayFood my mix** not box
+anna lucas Hmm, I'm sorry to hear that! :( It could be the agar that didn't dissolve properly. It should cook for just a few minutes until dissolved. The only other thing I think may have happened is the mixture was not whisked enough. Make sure it's very, very thick and it should start to set in your mixer bowl.
+TatyanasEverydayFood I tried again didnt work the sugar burned quick. so I tried different way,I mix water ,sugar and agar together then I mix it on stove on low .that worked it held its shape. I added and tagged you on instagram .itslucasworld. If you like to check it out. thank you again. I am going to try more of your recipe in future.big fan. Spasiba bolshoi :-)
that looks sooooooooooooooo good and i want to try them!!!!!!!!!!
Thanks for the method. I've been struggling with understanding exactly what zefir is as I need to develop a sugar-free version (well, more like no-sugar-added) for industrial production. The video helped. The product turned out ok, only have to work out a minor kink in final moisture content due to the use of powdered polyols instead of sugar. Спасибо
Qué tal de firme queda el producto?
May I use this as cake decor? Can they go to the fridge? I loved it
Sure! You can use it for decorating a cake. I did for this strawberry cake: ua-cam.com/video/VF7LzdHUtAc/v-deo.html
Can I use carageenan type jello desert and doesn’t have animal products in it. It sets up the same (hot water) so I would think it would work.
Hi! I've never heard of that before but if it sets up well, it should work for this recipe. Enjoy :)
Oh wow that sounds yummy! I expected that you have to bake these, like ordinary meringues! So is it safe to eat the uncooked egg whites?
Yes, the hot syrup actually cooks the egg whites :)
TatyanasEverydayFood Thank you so much!
I've had these with a spoonful of rose water extract and pstacios. o think lavender oil would taste nice in here too.
That sounds delicious! :) I'll have to try that when I make these again!
Maria Glover that sounds lovely!
Can you use this recipe to make Tulips 🌷? ❤
Shes sooooooo pretty
That amazing zefir recepi
Thank you so much 😊
awesome recipe!!!! at first i was freaking out when i pored the hot gelatin, i was like thats it its not gonna work.. BUT IT DID!!!!!! we loved it!!! very easy!!
+Jewelz Yevsin I'm so glad you enjoyed it! :)
How long do you beat the egg whites for?
спасибо было вкусно
What size pastry bag is that you're using ? Where'd you get it? I'm looking for something large but decent .
+Tanushm23 I think that was at least a 20-inch bag. I get mine at baking supply stores; they usually sell several different sizes :)
can unflavored knox gelatin be substituted for the agar gelatin?
Hi! Sorry, regular gelatin will not work for this recipe. I get my agar on Amazon :)
Вкусно 🤤
Spasibo! :)
Hi nice sweets, but I am not sure what kind of powder was in the second bag < jelo, ?or what>?
yes its jelo powder
Mashallaha...
I like u and your voice
Way of talk..and also u...
❤️❤️
, miss Tanya, Thanks for the recipe , I made it just like you did and it was ochin vkusna! THANKS!
the only problem is to stop my kid eating too much of these ... :)
I'm so glad they enjoyed it! :)
Hi! Is there any substitute for jello powder? Cos I don't have it in my country :( thank you!
Gelatin maybe i'm not sure if there the same thing or not but if not maybe your country has gelatin? :) i hope you fine what you need
jello powder is essentially gelatin with flavor so you can substitute it with pure gelatin and then add a few drops of natural flavoring.
Just came across your channel, all your recipes look amazing!
+Cooking with Julia Thank you! :)
Dear... ❤️❤️❤️.
Can i replace the egg whites s with aquafaba?? If so how much should be the ratio please help...
Hi! I've never heard of aquafaba and I haven't used it so I'm not sure if it would work here
@@TatyanasEverydayFood thnx for your reply dear.. it’s chick pea water . Which they use for vegan cooking instead of egg whites..
Интересно. Впервые вижу зефир без яблок... думала всегда на яблочном пюре готовится....
HÜRREM Dünyası \ Мир ХЮРРЕМ
Конечно, на яблочном пюре и без желатина. Я уже заметила, что у Татьяны то торт "Киевский" далек от "Киевского", то зефир не зефир. Хотя, она молодец бесспорно. С фантазией.
HÜRREM Dünyası \ Мир ХЮРРЕМ ето марщиело
Это в Америке все русские по этому рецепту зефир готовит он на желатине или агар но много воздушный и вкусный.
Aliona Bryabin я в америке тоже:)
oorah.. i want some zefir. i like tatyanas accent. my wife has stronger Russian.. tatyana has really good pronunciation with some accent. cool
Doesnt metter its russian or not russian Zephir. Cos its just tasty easy make delicious. When u live in country where u can buy it from any shop easy to say "Its not russian Zephir" . Tatiana explained everything very clear and when i cooked it so get shocked how its easy and definetly test of russian Zephir. Thank you Tatiana very much.
Wow, new thing. Not well known in malaysia
How much did your pastry bag cost?
I think like 2$, I buy my pastry bags at a specialty store that sells cake decorating equipment/tools
can you make eggless cake or any recipe plz
I currently don't have an eggless cake recipe available but have you tried using egg replacement products for the recipes that call for egg? Most stores carry great replacements, typically sold right next to eggs :)
Did you had before recipe of oreshki can you put it again please I couldn't find.Thank You!
Hi! So sorry, I actually don't have a recipe for those. Check out Olga's blog for the recipe: www.olgasflavorfactory.com/recipes/favorites/russian-walnut-shaped-cookies-oreshki/
Saw this on Tastemade's snapchat. Never heard of this and I'm so excited to try 🙃
+Yanti Ashaiban :) It's such a delicious and unique treat! Hope you enjoy it!
+TatyanasEverydayFood Hmm...My zephyrs don't seem to be setting even after leaving them out for three hours. Could high humidity be the cause of this?
They will be a little sticky, they don't harden. Sprinkle the top with powdered sugar so they don't stick to your fingers :)
You're so pretty :)
Agar gelatin is called 'kanten' (pronounced con - ten). If you ask for it in a Japanese market, they should know you;re looking for agar. :)
Ohh interesting :) It's uncooked whites?
The hot sugar syrup will cook the egg whites :)
is there a way to make it without agar agar.. i have it all but that.
Unfortunately, no. This recipe only works with agar gelatin, which sets at room temperature without refrigeration. Amazon is a great place to find it :)
Definitely going to attempt this at home!
Hope you enjoy the recipe!! :)
Gelatin amount is confusing! Is it 1/4 cup and additional 2 tps?
1/4 cup flavored jello/gelatin mixture and 2 tsp agar gelatin
Can't I just use regular gelatine? I can't get flavoured or Japanese.
Мой любимьм
Eu fiz o marshimallw sem clara ,e polvilhe de açúcar refinado com amido e alguns ficou melando algumas rosetas Ser A q tenho q por mais amido do q açúcar
Perfect 👌
В Америке все русские таким рецептом делают, таким способом он очень нежный и пористый
👍
Your hair is amazing)
GOOD
You are so pretty ,and good job
How many grams of egg whites please 🙏😢 in my country, all the eggs are diferent sizes 😅 and there are nor separated by size 😬
You'll need about 100 grams of egg whites for this recipe.
а многие делают с яблоками значит можно делать без них
This isn't a way how russians make zephyr.
Can you write the recipe ingredients under the video, please?
Sorry, I have all my recipes on my website instead: tatyanaseverydayfood.com/zefir/
Уоу, ю ар вери фукинг бюдифул 😛
Interesting so I got idea you shown
Not where I live. :(
Mine came out extremely sweet, and I used only two thirds of the sugar. :-(
can i marry you??if i can have a wife who can cook everything, i am like living in heaven
hey you are really pretty..
So sad tht sme ingredient I can't find so I can't make this recipe :(
Do you o you have a Russian background?
I do - I was born in Yekaterinburg :)
are u Russian? speak Russian?
Boris zefer better
Татьяна, как так английский выучили? Если бы не знал кто вы, подумал бы что американка..
:) I've lived in the US for 26 years
аа ну ясненько теперь)
You can't make zefir without apple pure. What you made is not a zefir, i am sure it is nice...but this is nothing like zefir (making real zefir today btw :P)
Please do share your video recipe
Too shy and too ugly :P
А где же яблочное пюре, без него это не зефир
i like you
Too little sugar....I think...
I saw this lady some where else but I am not sure where??? She is hot also
Ты русская?
+Алексей Латышев Yes! :)
+TatyanasEverydayFood I LOVE YOU ;),I LOVE FOOD
+TatyanasEverydayFood thank you very much
kak zella -te beya ochin creciva
I've done this recipe twice and it hasn't worked at all
Hi! Can you please let me know what part isn't working out for you so I can help you? I've made this recipes many times with no problems...
I think my problem is either the eggs or the fact that I can't get the agar agar consistency right because there is no powder agar in my town
Make sure your mixing bowl is free of oil since that can affect the egg whites. Have you tried ordering the agar online? The agar is the most important part of this recipe; without it the meringue won't set properly. Amazon sells agar powder :)
I could order it online but I wonder why the flakes don't work because someone else did it and it worked but I'm not sure. all I know is its not fluffing up like your and I'm almost 99.9% sure its the agar