Place all the ingredients in a pot and heat in a bain-marie, constantly stirring with a whisk.

When it is hot and the sugar has melted, place the mixture in a stand mixer and beat with a wire whip until it has cooled and is fluffy.

When it is cool and ready, place the mixture in a pastry bag and pipe your bezedes on greaseproof paper that you have already placed in a baking tray.

Bake your bezedes in a preheated oven at 120ο C for about 35 minutes or until they are no logner stuck to the greaseproof paper.

You can fill them with sweetened almond chocolate spread or chocolate mousse.