Eton Mess is an English dessert of strawberries, cream, and crushed meringues. We bake the meringues longer than usual for a toasted marshmallow flavor.

Christine Burns Rudalevige
Recipe by Cooking Light July 2014

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Credit: Ryan Dausch; Styling: Lindsey Lower

Recipe Summary

hands-on:
30 mins
total:
4 hrs 30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 225°. Line a baking sheet with parchment paper; tape paper to baking sheet.

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  • 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.

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

  • 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.

Nutrition Facts

150 calories; fat 5.3g; saturated fat 3.1g; mono fat 1.5g; poly fat 0.3g; protein 3g; carbohydrates 25g; fiber 2g; cholesterol 18mg; iron 0mg; sodium 132mg; calcium 21mg.
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