About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
25 mins
Serves
6

Friends, Food, Family
When I spent the summer in New Jersey a few years ago, this was the pudding I’d make to eat outdoors, under the trees. It makes me think of long, sunny days, and friends. The combination of crushed meringues, cream and soft fruit is one that rarely fails to please.

I love making meringues: I have a passion for that dense marshmallow-y chewiness in the interior you can’t get in commercial or restaurant offerings. When I was little, my mother, the ace cook, used to make the chewiest meringues in her AGA and sandwich them together with dense whipped cream for birthday parties.

That being said, Eton Mess works perfectly well with shop bought meringues. (Buy the nicest ones you can afford.)

Strawberries are the traditional fruit in an Eton Mess, but I have a few other suggestions.

SERVES 6

Posted by Quadrille Published See Quadrille's 56 projects » © 2019 Sasha Wilkins / Quadrille · Reproduced with permission. · Friends, Food, Family: Recipes and secrets from LibertyLondonGirl by Sasha Wilkins (Quadrille, £18.99) Photography by Sasha Wilkins
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  • Step 1

    Preheat the oven to 180°C/350°F/gas mark 4 and line 2 baking trays
    with baking parchment.

  • Step 2

    Tip the egg whites and salt into a scrupulously clean, dry mixing
    bowl, or the bowl of a stand mixer. Beat with a hand-held electric
    whisk or the mixer until the egg whites are super-fluffy (the stiff
    white should not drop off the whisk), but do be careful not to
    overbeat as they will start to separate. Then, keeping the whisk
    running, add the sugar a spoonful at a time.

  • Step 3

    Then whisk the vinegar, cornflour and vanilla into the glossy
    mixture as quickly as you can.

  • Step 4

    Heap large spoonfuls of the meringue mixture onto the baking
    trays, turn the oven down to 150°C/300°F/gas mark 2 and bake
    for 30 minutes.

  • Step 5

    When the cooking time is up, turn off the oven and leave the
    meringues inside to cool for 30–60 minutes.

  • Step 6

    You can serve this either piled onto a large platter for everyone
    to help themselves, or you can divide into individual bowls. I
    sometimes use vintage tea cups.

  • Step 7

    Pull the meringues into chunks.

  • Step 8

    Whip the double cream to soft peaks using a hand-held electric
    whisk or a balloon whisk (and a lot of elbow grease). Spoon the
    cream and meringue chunks into the platter or cups and tip the
    cherries over.

    VARIATIONS
    • Mixed berries: raspberries,
    redcurrants, blackcurrants,
    blueberries
    • Passionfruit and mango
    • Chopped apricots and flaked
    almonds
    • Persimmon and mint
    • Strawberries and mint

    SECRET
    If you're the kind of person
    who likes marshmallow-y
    meringues, leave them
    to cool in the oven for
    only 30 minutes. For the
    dry-and-crispy-centredmeringue
    lovers out there,
    leave your meringues in
    a cooling oven for as long
    as possible.

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