A tasty dessert made from egg whites, the Polish meringue is called Beza. It tastes good on its own or with the delicious pytsie filling!
What Is A Meringue?
A meringue is a dessert made by whipping egg whites with sugar till it looks like a delicious mountain, albeit small enough to be finished in a bite.
There are many different varieties of meringues.
The main version which is often called the ‘basic meringue’ is a French meringue that may have been invented in the 17th or 18th century.
It’s made by whipping sugar into the egg whites, and our tasty Polish beza meringues are quite similar. The only difference is in the name, literally!
The other two popular versions of meringue include the Swiss meringue which is made by double boiling it and the Italian meringue which is made by adding sugar syrup.
Anyways, making the beza or homemade Polish meringues doesn’t take too much time. Just a bit of whipping followed by a good amount of refrigeration for freezing is all you need for the perfect Polish dessert.
How Do I Shape The Meringue?
Traditionally you could just use a standard tablespoon to form any shape you like. But nowadays, to get the nice swirly shape of the meringues that you can see in our pics, you need to use a confectionery sleeve or piping bag.
You can also make a larger meringue and top it with some filling, such as the filling for the ptysie in cream puffs. You can also add fresh grapes, strawberries, raspberries, or other seasonal fruit.
Can I Make A Vegetarian Or Vegan Beza Or Meringue?
Of course. It’s easy to make a vegetarian beza, vegan beza, or vegetarian Polish meringue. Just use aquafaba and whip it in place of the egg whites. The taste will be exactly the same.
What Else Is The Polish Meringue Used In?
The beza or Polish meringue is also used in the tort bezowy which is a type of pavlova cake and in the beza with different layers of fresh fruit filling.
Tips For Making The Best Polish Meringue
Tasty Polish Meringues: Frequently Asked Questions
- The eggs should be at room temperature.
- The bowl that you use to whip the egg whites or aquafaba needs to be completely dry and grease-free.
- Adding a pinch of salt will help to beat the egg whites or aquafaba better.
- You can add lemon juice to the egg whites while whipping for a tangier flavor.
- You can make a larger meringue using a filling such as the one we use for ptysie.
- Adding 2 tbsps of potato starch at the end of whisking will make the meringue thicker. This is recommended if you want to add a layer of cream between the meringues after baking.
- Do not overbeat the meringues or they will lose their stiffness.
- Use the remaining egg yolks to make the Polish budyn which is a delicious pudding with vanilla.
Why Do People Like Meringues?
With less than 30 calories a bite, and the simplest of ingredients, these crisp and airy cookies called meringues are easy to love.
How Do You Make The Meringues Vegetarian or Vegan?
Meringues can be made vegetarian or vegan by replacing egg whites with aquafaba. What is aqua faba? Aqua faba is the water that’s leftover from boiling chickpeas.
How Can I Make Sure That The Meringue Dries Properly?
To ensure that the meringue dries properly, just leave in the oven for a few hours after baking. The dry heat from the oven will dry the meringue and ensure it stays crunchy.
How Many Days In Advance Can Meringue Be Prepared?
Meringue can be prepared up to 2 days before you need to serve them. Remember to store them in an airtight container.
I Made The Meringues Yesterday, But They’ve Already Turned Chewy. Is There Any Way To Fix Them?
To fix chewy meringues, bake them in the oven for about 15 minutes at 200 degrees. This will make them nice and crispy for you!
Beza Polish Meringue Cookies Recipe
Beza Polish Meringue Recipe
A tasty dessert made from egg whites, the Polish meringue is called Beza. It tastes good on its own or with the delicious pytsie filling!
Ingredients
- 4 egg whites (or 1 cup of aquafaba)
- 1 cup (200g) of sugar / xylitol
- a pinch of salt
Instructions
- Preheat the oven to 212°F / 100°C.
- Start whipping the egg whites (aquafaba) with a pinch of salt slowly.
- After about 30 seconds, increase the speed.
- After another 30 seconds, start adding the sugar gradually (1 tbsp at a time).
- Whip until you will get the thick, shiny foam (when turning the bowl upside down, the beaten egg whites shouldn't fall down).
- Using the tablespoon or confectionery sleeve / disposable piping bag, pipe the meringue cookies onto a prepared pan lined with baking paper. You can make the cookies in any shape or size you like.
- Bake for 2 hours.
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Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 20Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 70mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g
These data are indicative and calculated by Nutritionix
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