Russian Beze Cookies (Meringues)October 2nd, 2010 in Desserts by Julia Volhina
Total cooking time: 2h
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.
If you have choice – pick bigger bag so you have more room for maneuver when loading it with “batter”.
- 2 egg whites
- 1/3 cup of sugar
How to prepare, step-by-step:
- Prepare ingredients: you will also need pastry bag or something like it:
- Separate egg whites from egg yolks (you will not need yolks for this recipe, click here if you are looking for some recipes using 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):
- Beat egg whites until they form solid white foam about 3 times volume of the initial egg whites:
- Then start adding sugar, spoon by spoon, and continue beating:
- Beat until all sugar is mixed in and completely dissolved:
- 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:
The Russian Beze name is in fact a French name for Meringues.
Beze = Baiser which means a Kiss.
Happy Baking 😉
wow… this is what my mother made to us when I was a child. thank you for the recipe. this is now my turn to spoil up my kiddos….
definitely will make it today…
You are welcome 🙂
what do you do when they are too runny?
Beat them into more strong foam. You can also add a bit more sugar, but not too much. Also make sure no water gets to the mixture.
i have facing problem while baking . cookies are getting color and melting. plz give me some suggestion
Too high temperature, or too close to heating element, or too long cooking, try reducing temperature a bit or reduce cooking time.
Leeroy! I told you to stop with your shenanigans!