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Berry-Ginger Mess

Photo: Ryan Dausch; Styling: Lindsey Lower
Hands-on time 30 mins
Total time 4 hrs, 30 mins
Yield Serves 6
Eton Mess is an English dessert of strawberries, cream, and crushed meringues. We bake the meringues longer than usual for a toasted marshmallow flavor.

Ingredients

  • 5 tablespoons sugar, divided
  • 1/8 teaspoon ground ginger
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt, divided
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons honey
  • 1 cup strawberries, hulled and halved
  • 1 cup blueberries
  • 1 cup raspberries
  • 1/3 cup chilled heavy cream

Nutrition Information

  • calories 150
  • fat 5.3 g
  • satfat 3.1 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 3 g
  • carbohydrate 25 g
  • fiber 2 g
  • cholesterol 18 mg
  • iron 0.0 mg
  • sodium 132 mg
  • calcium 21 mg

How to Make It

  1. Preheat oven to 225°. Line a baking sheet with parchment paper; tape paper to baking sheet.

  2. Combine 1/4 cup sugar and ginger. Place egg whites in a large bowl; beat with a mixer at medium-low speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat at medium speed until soft peaks form. Add sugar mixture, 1 tablespoon at a time, beating just until stiff peaks form. Add vanilla; beat just until combined. Spoon mixture by 2 table­spoons into mounds onto baking sheet (about 18 total). Bake at 225° for 4 hours or until meringues are straw-colored, rotating pan once after 2 hours. Turn off oven (do not remove pan). Cool meringues to room temperature.

  3. Combine remaining 1 tablespoon sugar, 1/8 teaspoon salt, and honey in a bowl. Add berries; toss. Let stand 1 hour.

  4. Beat cream with a mixer at high speed until stiff peaks form. Place 1 meringue in each of 6 dessert glasses; divide half of berry mixture among glasses. Top each serving with 1 meringue. Divide remaining berry mixture among glasses. Top each with 2 tablespoons whipped cream. Crumble 1 meringue over each serving.