Russian Beze Cookies (Meringues)

Beze cookies or meringues (probably more familiar name for you) are one of those desserts you can put together literally from almost nothing.

2 egg whites and a bit of sugar – that is all you need prepare a nice finishing for the romantic dinner or something to sweeten your life with when you need it.

Using of pastry bag, when you operate with sugary and bubbly “batter”, can be hard at the beginning, but it goes easier once you get used to it.

Ingredients:

• 2 egg whites
• 1/3 cup of sugar

 Separate egg whites from egg yolks ; put egg whites to the mixer bowl and start beating them up on a high speed (make sure what mixer bowl and mixer attachement are absolutely clean and dry, even 1 drop or water or oil can ruin meringues):

Add sugar, one drop of lemon juice,a little bit salt then heat them up. While the mixture was heating up, beat eggs until the until they form solid white foam about 3 times volume of the initial egg whites.



 Lay shallow baking pan with a sheet of parchment paper, warm oven up to 210F.

 Using spatula carefully (filling is sugary and therefore sticky) fill the pastry bag with enough of the filling and tie ends (you can use twist tie or rubber band or with some of the agility just your hands)

 Pipe meringues to the prepared parchment paper and try to make them similar in the size; you can position them close, they will not increase in size while drying-baking.

 Once pastry bag is empty, re-fill it and continue piping until all meringue batter is gone; for me it was exactly 1 baking sheet. Put baking pan to the oven warmed up to 210F and let meringues dry for 1-1.5 hours, depends of the size of cookies it may take longer to dry (the bigger they are the longer it takes, mine were in the oven for 1.5h

 Once ready, remove baking sheet from the oven and let meringues to cool down. Ready cookie should be easy to separate from the parchment paper, they should be crispy from outside and inside when you bit it and it should not stick to your teeth.

 Once cooled down, meringues are ready to be served. Store meringues in airtight container

Malzemeler:

4 yumurta beyazı
4 çay bardağı toz şeker
2 damla limon suyu(bezelerin rengini daha beyaz yapması için)
Çay kaşığının ucuyla çok az tuz

Hazırlanışı :

1) Yumurtaların beyazlarını sarılarından ayırıp ayrı bir kaba koyun. Sarıları yumurta akına bir damla dahi bulaştırmamasına dikkat etmelisiniz.

2) Tozşekeri yumurta beyazına ilave edip 2 damla limon suyu ve bir tutam tuzu ekleyip mikserle çırpıyoruz bu arada ocağımızın altını kısıp kabımızı üzerine koyup mikserle yaklaşık 10 dakika kadar çırptıktan sonra ateşten alalım.

3) mikserle 10-15 dakika daha çırpmaya devam edelim karışımımız mikserin uçlarından düşmüyorsa ve koyu bir kıvam almışsa işlemimiz bitmiş demektir.

4) Fırın tepsisine yağlı kağıt serelim. Karışımı sıkma torbasıyla veya kaşıkla yağlı kağıt üzerine sıkalım.Fırınımızı 100-110 C ayarlayıp önceden ısıtalım.

5) Tepsiyi sıcak fırına koyup bezelerimiz kuruyuncaya kadar sakın kızartmayın yani rengi beyaz olması gerekiyor.Afiyet olsun.