Delightful Bada Meze Cookies for Every Occasion

Start by combining all the ingredients for the dough. You will need to gradually add flour until a firm dough forms. I recommend using a stand mixer with a hook attachment for about a few minutes.

Once your dough is ready, roll it out with a rolling pin to a thin layer and cut it into strips to make noodles.

Next, place the noodle strips on a baking sheet and dry them in a preheated oven at 150°C (approximately 300°F) for about 15 minutes. Keep a close eye on them to ensure they do not burn.

Be sure to stir them several times during the drying process. This amount of dough is typically enough for two baking sheets.

After the noodles are dried and cooled, it's time to prepare the meringue. Whisk the egg whites with the salt until they form a stiff foam.

Gradually add the citric acid and sugar, little by little, while continuing to whisk until you reach stiff peaks.

Line a baking tray with parchment paper. Spoon a full teaspoon of the meringue mixture onto the tray, leaving small spaces between each meringue.

Place the tray in a preheated oven at 200°C (about 400°F) for a few minutes, then immediately reduce the temperature to 130°C (approximately 265°F) and dry the cookies for 20-25 minutes.

The cookies should be dry on the outside but not raw on the inside. Once ready, carefully remove them from the tray as they are fragile.

Your delightful Bada Meze cookies are now ready! Serve them to delight your family and friends with this light and tasty treat.

Enjoy with tea! 🩷