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Eton Mess Recipe

Ingredients

How to make it

  • Meringue Cookies: Preheat oven to 200 degrees F (105 degrees C) and place the rack in the center of your oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or just use two spoons.
  • In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.
  • Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
  • Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, just spoon mounds of meringue, using two spoons, onto the prepared sheets.
  • Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.
  • Makes about 10 - 2 1/2 inch (6 cm) meringues
  • Eton Mess:
  • Place about one third of the strawberries in your food processor and process until pureed.
  • Cut the rest of the strawberries into bite size pieces and place in a large bowl, along with the pureed strawberries. Sprinkle the granulated white sugar over the strawberries and stir to combine. Break five to six meringue cookies (use more or less if you like) into bite size pieces .
  • In a large bowl, whip the heavy whipping cream until stiff peaks form (sweetened with a little sugar if desired). Then fold in the strawberries and meringue cookies. Serve in dessert bowls or long stemmed glasses with a little strawberry sauce (if desired) drizzled over the top.
  • Serves 4 - 6 servings.

Reviews & Comments 1

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  • snomama 15 years ago
    This is a fabulous dessert. Eton School where Princess William attended created this recipe I believe. On our last visit in England we had this dessert. LOVE IT! 5 forks.
    Was this review helpful? Yes Flag

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