Sunday, November 16, 2014

Meringues to Eton Mess

My inspiration to make meringues again was two-fold. First, my mum was visiting and was dreaming of Eton Mess, which she had last enjoyed on a trip back to England.  The second reason, is that I was recalling this idyllic food stand we visited in Covent Garden in London last summer and the dreamy piles of perfectly pink meringues. So, on a recent visit from mum, we decided that our dessert one evening would be Eton Mess.  

We made the incredibly easy meringue and spooned it onto the Silpats creating the fun little peak.

They bake at a very low temperature and we let them cool and dry. 

The last time I made meringues, we created little fruit bowl nests. This time, we broke up the pretty peaked meringues and made lovely Eton Mess parfaits.

Recipe for Meringues

4 XL egg whites
1/4 t. cream of tartar
Pinch of kosher salt
1 C. granulated sugar or caster sugar, divided
1/2 t. pure vanilla extract

Preheat the oven to 200 degrees. Line two baking sheets with parchment paper or Silpats. In an electric mixer using the whisk attachment, beat the egg whites, cream of tartar and salt on high speed until frothy. Add 2/3 C. of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 C. sugar into the meringue. Pipe or spoon onto the baking sheets.

Bake for two (2) hours or until the meringues are dry and crisp but not browned. Turn off the heat and leave the meringues in the oven for four (4) hours or overnight. 

For Eton Mess, mix with chopped berries (strawberries are traditional, but blackberries, raspberries and blueberries are great) and fresh cream made from heavy whipping cream whipped with a bit of powdered sugar and vanilla