makes 130 bezele

 

4 egg whites

200g sugar

1 tbsp of vinegar

a pinch of salt

 

When I have more egg whites than needed, my thought flies to my Mom’s bezele recipe.

 

Here it is!

Take the egg whites out of the fridge. When they sit at room temperature, their foam will be richer.

Mix them with the sugar, adding it bit by bit. Then, mix in the vinegar [it will make the foam ’sit’ and the bezele feel glossy] and the salt.

Fill a pastry bag with the foam and draw bezele. Make a circle, letting the foam flow, then lift the pastry bag.

I got 2 large baking pans and a small one.

Bake in the preheated oven at 110°C for 30 minutes.

 

They’ll be crunchy for 2-3 days in closed bowls or bags.

That is, if you don’t eat them in the meantime. 😊