Classic Eton Mess
Baking and Desserts • French
Description
Serve Eton mess in the classic style, or get creative and add different berries, sauces, and biscuit crumbs. But that would be a departure from tradition.
Ingredients
- Salt a pinch
- Egg white 3 pieces
- Granulated sugar 5 oz
- Balsamic Vinegar 0 fl oz
- Strawberry 30 oz
- Whipped Cream to taste
Step-by-Step Guide
Step 1
Preheat the oven to 210°F. Line two baking sheets with parchment paper.
Step 2
In a bowl, combine room temperature egg whites and a pinch of salt. Whip for 2–3 minutes with a hand mixer on low speed. When most of the transparent substance is slightly foamy, increase the speed and continue whipping, gradually adding the sugar. Add the vinegar and whip until stiff peaks form. Carefully transfer the whipped egg whites into a piping bag or a clean plastic bag with the tip cut off and pipe small meringues onto the baking sheets. Alternatively, you can simply use a tablespoon to form meringues and place them on the baking sheets, spacing them 1.5 cm apart. Bake in the oven for one and a half hours, then remove and cool on a wire rack. Allow to cool at room temperature for one hour.
Step 3
And finally, assemble the dessert! Simply wash the strawberries, remove the stems, and cut them randomly. Mix them randomly with the whipped cream, and crumble the cooled meringues on top with your hands. If you are using champagne glasses, you can layer the ingredients until you run out or get tired of it. In a soup plate, it will also look cute, though not as impressive. After all, Eton mess is what it is—it doesn’t have to look neat. If such a hodgepodge has gained popularity in England, there must be a reason.
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