Sugar-Free Agar-Agar Zephyr (Homemade)
Incredibly tasty, tender, airy - perfect for a festive table! This sugar-free homemade agar-agar zephyr is very fragrant thanks to honey, and blackcurrant makes it bright and impressive. And it’s not as hard to make as it may seem at first!
Updated : 18 December, 2025
Easy
More than 1 hour.
Ingredients
30 grams
Egg whites
3
Apple
100 grams
Black currant
360 grams
Honey
10 grams
Agar-agar
50 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make sugar-free agar-agar zephyr? Prepare the ingredients. Use enough apples so that, once peeled, they weigh about 400 g (14 oz) together with the berries. Honey is best if it’s thicker - mine was very runny, which made things a bit harder.
Step 2
Wash and pat dry the apples. Peel them, remove the cores, and cut into small pieces.
Step 3
Take a thick-bottomed saucepan. Weigh the apples together with the blackcurrants - you should get 410 g (14.5 oz).
Step 4
Cook the fruit down into a purée. You can do this in any convenient way - microwave, oven, or on the stovetop. I cooked it on the stovetop over the lowest heat; it took about 15 minutes. The apples should become soft.
Step 5
Blend the purée until completely smooth. If the purée is too runny, cook it a bit longer.
Step 6
I additionally rubbed the purée through a sieve so blackcurrant seeds wouldn’t end up in the zephyr. Measure out 155 g (5.5 oz) of the finished purée.
Step 7
Split the honey into two parts: 150 g (5.3 oz) and 210 g (7.4 oz). Add 150 g to the fruit purée, mix, and let the mixture cool.
Step 8
Because my honey was very runny, my purée also turned out runny, and the piped zephyr pieces spread a little. This won’t happen with a thicker purée.
Step 9
Pour cold clean water over the agar-agar. Leave for 15 minutes.
Step 10
Divide the egg white into two parts. Whip one half with a mixer until stiff peaks form.
Step 11
Put the cooled purée into another bowl. Add the second half of the egg white (unwhipped). Start whipping on high speed. The mixture will lighten and increase in volume.
Step 12
Then add the whipped half and keep whipping. Next, if you don’t have a stand mixer, you’ll need a helper. Add the remaining honey (210 g / 7.4 oz) to the pot with agar-agar. Set over low heat. Stir constantly until the agar fully dissolves, then bring to a boil. Cook the syrup for 1 minute.
Step 13
Then add the whipped half and keep whipping. Next, if you don’t have a stand mixer, you’ll need a helper. Add the remaining honey (210 g / 7.4 oz) to the pot with agar-agar. Set over low heat. Stir constantly until the agar fully dissolves, then bring to a boil. Cook the syrup for 1 minute.
Step 14
After adding the syrup, whip for another 2-3 minutes. The mixture will become much lighter and increase greatly in volume.
Step 15
Transfer the mixture to a piping bag.
Step 16
Pipe the zephyr as rosettes onto prepared parchment. Because my honey was runny, they spread a bit, but they still set well later. Let the zephyr dry at room temperature for about 20 hours. Then sandwich the halves together. To prevent sticking, you can dust it with starch.
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