The betrothal was fabulous, we were dancing until 3 in the morning… and basically, my bezedes were very very delicious!
After my satisfaction and pride  on managing the recipe and most of all the taste, and after many many hours of sleep to get over i am now ready to sit with my laptop in legs and publish the recipe.  Here we are:

Wedding bezedes - the official dessert for wedding and betrothal in Greek tradition

Some notes:

I made the double dose of the original recipe, and for this amount i made 30 double bezedes. Normally, i should get about 40, but my eggs were small size and this reduced the total number. If i new it, i would make triple dose just to make a nice tower for decoration. The recipe you now see is a dose for about 20 double bezedes.

• 6 egg whites
• 1 ^1/2 cup of sugar (or caster sugar)
• 1 tea spoon lemon juice
• 250 g whipped cream
• rough peanut

Execution

We hit the egg whites in the last speed of mixer to become a tight meringue. During mixing, add the lemon juice, and finally the half amount of sugar one tbsp a time.  When the meringue is ready, stop the mixer and stir the rest sugar in 3 doses.

In a large baking pan with foil, put the meringue in a corn with star end and  form a shape like small ’s’ about 6 cm each.  Heat the oven at 100 ^o C, up and down function and dry the meringues for about 2 hours. Then you close the oven, but you don’t take out the pan.  Leave the meringues cool inside the oven. This may take about 2 hours.

Finally, take two parts of meringues, spread some whipped cream between them, and make a double ‘biscuit’. Sprinkle the double biscuit with peanut. That’s all.

The baking procedure depends on the oven, the shape and size of the meringues. During baking and drying procedure test many times one of them, to see if has a hard surface. Then are ready.

I like bezedes crunching and to manage that, i bake them about 2 30 hours, and then let cool.

Good luck!

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