Recipe for Russian Beze Cookies
One of those treats that you can practically put together from nearly nothing is bezel cookies, sometimes known as meringues (which is probably the term you are most acquainted with).
All you need to produce a lovely finale for the romantic supper or something to sweeten your life with when you need it is two egg whites and a little sugar.
When working with sweet and frothy "batter," using a pastry bag might be challenging at first, but it gets easier with practice.
Choose a larger bag if you can so you have more area to maneuver when you fill it with "batter."
Ingredients:
- Two egg whites.
- 1/3 cup of sugar
How to get ready, in detail:
Ingredients
Prepare the ingredients, including a pastry bag or similar items.
Separate the egg whites from the yolks (you won't need the yolks for this recipe; if you're seeking other recipes that call for egg yolks, check here);
Egg whites should be added to a mixer bowl and beaten at a high speed. Meringues can be ruined by even a single drop of water or oil, so make sure the mixer bowl and attachment are completely dry.
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Beat egg whites until they have tripled in volume, forming a firm white foam:
Then begin gradually adding sugar while continuing to beat:
Beat until all the sugar is incorporated and fully dissolved:
Put parchment paper on a shallow baking pan, and heat the oven to 210F:
Fill a pastry bag with enough filling, being cautious to use a spatula (filling is sweet and hence sticky), and knot ends (you may use a rubber band or a twist tie, or with some dexterity simply your hands):
Fill a pastry bag with enough filling, being cautious to use a spatula (filling is sweet and hence sticky), and knot ends (you may use a rubber band or a twist tie, or with some dexterity simply your hands):
Meringues can be placed close together since they won't expand during drying or baking if you pipe them onto the parchment paper that has been prepared.
When the pastry bag is empty, fill it up again and keep piping until all of the meringue batters have been used up, which for me was precisely one baking sheet.
Put a baking tray in an oven that has been preheated to 210°F and let the meringues dry for 1-1.5 hours; the length of time depends on the size of the cookies (my meringues took 1.5 hours to dry):
When ready, take the baking sheet out of the oven and allow the meringues to cool. When you bite into a ready cookie, it should easily come away from the parchment paper, be crisp on the inside and out, and not adhere to your teeth.
Meringues can be served once they have cooled. In an airtight container, keep meringues:
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