What we call beze is what the French call meringue, and the first use of the word is by François Massialot, the Chef of Louis 14th, in his cookbook published in 1692. Who found and developed meringue is still debatable, but by looking at the tools and the ingredients used for making it, we definitely know that it emerged during mid 16th century.
There are three different ways of making meringue, namely French, Swiss and Italian. French way is whisking egg white, salt and lemon juice until it thickens slightly, sugar is whisked in spoon by spoon, and lastly aroma is added. Swiss method is what I use. And the most difficult way is the Italian application where hot sugar syrup is whisked into egg white. In professional kitchens all methods are used for bringing different products to perfection.
Lemon curd yaptığınızda artan yumurta aklarını değerlendirmek için beze yapmanızı öneririm. 🙂
ingredients
- 150 grams sugar
- 3 egg whites (about 100 grams)
- a pinch of salt
- 3 drops lemon juice
- 1/2 vanilla bean, cut & scoop the seeds
preparation
- Spread the sugar in a wide, thick bottom, oven proof pan, put into the preheated 340°F (170°C) oven, cook for about 30 minutes till slightly colored. Remove, pour on a plate, let it cool.
- Mix egg white, salt, lemon juice, vanilla seeds and cold sugar in a heat proof bowl. Cook in a bain marie (Place a saucepan on the stove over a medium heat with about 4 inches of water. Then, add in the heat proof bowl not touching the water. Cook slowly with the steam.) constantly stirring until sugar totally dissolves, slightly thickens, puffs up and reaches 140°F (60°C) in about 10 minutes.
- Take off heat, pour into the mixer bowl, whip at high speed until meringue is glossy and begins to ball up inside the whisk, about 5 minutes.
- Either transfer the meringue to a piping bag and pipe out or use 2 spoons to shape and arrange them on a parchment-lined baking tray.
- Bake in the preheated 145°F (90°C) oven for 1 1/2 hours, rotating the tray once. Turn off the oven, open the door, let the meringues cool in the oven. Will keep 1-2 weeks in an air-tight container.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
- ps: baking the sugar enriches the taste but it's not a must.
- ps: can substitute 1 tsp grated ginger or 1 ground cardamom pod for vanilla seeds.
- ps: can add 2-3 drops food coloring of choice at the start of whipping.
EN 
TR