zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Eton Mess

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Eton Mess

    Serves: 4

    Ingredients

    • 3 egg whites
    • 175g caster sugar
    • 600ml double cream, whipped till stiff
    • 700g ripe strawberries, hulled and sliced

    Method

    1. Beat together the egg whites and sugar in a bowl set over a pan of gently simmering water, till the mix forms a thick trail when the whisk is removed.
    2. Remove the bowl from the bain marie, and continue to whisk for about 2 minutes or until the mixture has cooled down significantly. Using 2 spoons, spoon 6 meringues onto parchment-lined baking trays, then bake at 100C/gas 1/4 for 1 hour 45 minutes.
    3. When cold, roughly crush the meringues, combine with the strawberries and cream, and pile in a bowl.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary