The Greek “bezedes” are sweets made from baked meringue, and that is why the name “meringues” has prevailed from the French cuisine. From a brief online search, I found that the word “Bezes” comes from the Turkish language where “beze” means a ball of dough.

It is one of my favorite sweets that I missed quite a lot when I was diagnosed with celiac disease. I couldn’t find anywhere, or rather I don’t trust pastry shops that don’t have a certified designated area for the preparation of gluten-free products.

That’s how I learned how to make meringues myself with the help of Hara Harito, from whom I also got the recipe.

The recipe is relatively easy and all you need is patience for baking, because it takes about 80 minutes. However, these 80 minutes also have their positive side, they make you think twice if you want to make these sweets and they have helped me personally to reach the decision not to make them several times and saved me from many calories, because I can easily eat one whole dose of these sweet “bubbles” in just one day!

But when I am to use them for a Pavlova or an Armenoville, those 80-85 minutes have never bothered me!


Yields1 ServingDifficultyIntermediate

Prep Time20 minsCook Time1 hr 20 minsTotal Time1 hr 40 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them.

 4 egg whites
 220 g gluten-free icing sugar
 1 tsp vanilla extract
 1 tsp gluten-free cornflour
 1 tsp gluten-free white vinegar

1

Preheat the oven to 180°C/350°F.

2

Beat the egg whites in the mixer until the mixture looks like a fluffy cloud and stands up in stiff peaks when the whisks are lifted.

3

Then add the sugar one tablespoon at the time and vanilla while continue beating.

4

Finally add the vinegar and the starch while continue beating.

5

In a baking tray, spread a piece of parchment paper and with a spoon or a pipping bag, form balls of meringue. Because I find it hard to wash the pipping bag, I usually make them with a spoon, or with a plastic food bag that I make like a pipping bag and after use I throw it away.

6

Lower the oven to 75°C/170°F and bake the meringues for about 80 minutes.

7

Let them cool well before making another dessert.

Ingredients

 4 egg whites
 220 g gluten-free icing sugar
 1 tsp vanilla extract
 1 tsp gluten-free cornflour
 1 tsp gluten-free white vinegar

Directions

1

Preheat the oven to 180°C/350°F.

2

Beat the egg whites in the mixer until the mixture looks like a fluffy cloud and stands up in stiff peaks when the whisks are lifted.

3

Then add the sugar one tablespoon at the time and vanilla while continue beating.

4

Finally add the vinegar and the starch while continue beating.

5

In a baking tray, spread a piece of parchment paper and with a spoon or a pipping bag, form balls of meringue. Because I find it hard to wash the pipping bag, I usually make them with a spoon, or with a plastic food bag that I make like a pipping bag and after use I throw it away.

6

Lower the oven to 75°C/170°F and bake the meringues for about 80 minutes.

7

Let them cool well before making another dessert.

Gluten Free Meringue – Bezedes


Tips:

  • If you find it difficult to wash the pipping bag, use a plastic food bag that you make like a pipping bag by cutting off one corner. So instead of washing, you simply rinse it with water and recycle.
  • Each oven bakes differently. My new oven is slower than the old one. The time I give each recipe is approx. Watch as it cooks and see if it needs a little more or a little less time.
  • A Pavlova or an Armenoville are always amazing and impressive desserts, but there are always the possibility to eat these sweet morsels plain.

Good Luck and Bon Appétit!!!

   

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