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Simple and easy coffee beiges

26/11/2020
by coffees.gr

Grandma's dessert in a different version.

There are some sweets that are hard to find anymore, whether they belong to the traditional or urban cuisine. These are usually simple desserts, which, however, hide cooking secrets and have been the boast of the housewife for years, whether we are talking about a pan of syrupy baklava from the village or an Armenovil that closed urban meals and dinners. In this category, of the lost urban treats, the beiges undoubtedly belong!

Beige is nothing more than egg white meringues, which have been cooked over low heat until solidified. It is a very simple recipe, which, however, requires technique and hides secrets - the joy of the traditional cook. Today, we find beiges in old confectioneries, which insist on sweets of other times, but it is not difficult to prepare them at home.

Of course, our beiges have a coffee aroma - did you have any doubts about that?

 

What do we need for Beige with coffee?

The whites of four large eggs
Or teaspoon of salt
1 cup sugar
2 tablespoons instant coffee
1 tablespoon honey or petimezi


How are Beige with coffee prepared?

Beat the eggs with the salt in the mixer for 4-5 minutes on high speed, until they become a tight meringue
Add the sugar, teaspoon teaspoon, and beat on medium speed for another 10 - 12 minutes.
Add the coffee and the petimezi, stirring gently with a spatula.
Fill a pastry cone with our mixture, with gentle movements
We empty the cornea in beiges, in a pan that we have spread oil glue
Bake in the air at 120 degrees for two hours. After closing the oven, open it and leave the beiges for another hour, at least.
Our beiges are ready.


How do we prepare Beige with coffee?

It is a simple sweet, but it has its secrets. The high speed of the mixer at the beginning and the moderate speed afterwards, helps to have the right texture.
We simply mix and fill our cornea with care, in order not to lose the trapped air and not to spoil our beiges.
Bake at a low temperature for a long time, so that our dessert does not burn
Leave the beiges with an open oven to "stand" and get a better texture.
The beiges can be consumed plain, as an accompaniment to our afternoon or morning coffee, but also as a base for a favorite, old dessert, Pavlova: in a large bowl break the bezels, add whipped cream, chocolate syrup, nuts and ground coffee and we have a wonderful Pavlova Cafe!
It is important that the bowl of the mixer is completely dry, but also completely clean of any kind of fat, in order for our meringue to succeed.
The beiges are stored for days and do not need a refrigerator, especially in winter.
In such a simple recipe, the quality of the raw materials is easily perceived and is of particular importance.


If you are looking for a "grandma" dessert with a special coffee twist, then beige coffee is your recipe!