We’ve been really lucky with some great spouts of weather recently. With the sun shining I was craving strawberries and cream. I then took it up a level and really fancied tucking into an Eton Mess. I’ve never made merignue before so this was a first for me too! By following this recipe I got it right and it tasted sooo good. All you need is a glass tumbler to serve it in!
Recipe adapted and inspired by Good Food and Delia Smith
- 2 Egg Whites
- 100g Caster Sugar
- 500g Strawberries
- 450ml Double Cream
- Pre heat the oven 120 degrees and line a baking tray with greaseproof paper.
- Have you sugar weighed out on a plate ready to use
- In a clean bowl using a handheld whisk, whisk the egg whites on a slow speed for 2 mins to start frothy then bring to a medium speed for about a minute then bring to the fastest setting until you reach stiff peak. (at the end of your whisks you will see stiff peaks which dont fall)
- Whisk the sugar in one tablespoon at a time on the fastest setting until you get a glossy mixture. (egg white can be over whisked so stop as soon as you think it’s done)
- Spoon 4 dollops of the meringue mix onto the baking tray. Bake on the bottom shelf of the oven for 1 hour-1 hour 15 mins. You’ll know the meringues are done when they can easily be remove off the paper. Leave them to cool in the oven (with it switched off of course)
- To make the strawberry sauce blitz 1/3 of your strawberries in a food processor until you get a puree.
- Whip your double cream using a handheld electric whisk until stiff.
- Chop up your strawberries and mix in the whipped cream
- Crush the meringues into the whipped cream mix and stir again
- Spoon half the eton mess into a glass, add some strawberry puree then add the rest. Top with some more puree.