Strawberry Mess
On my continuing quest to bring you some yummy English treats to celebrate the upcoming Royal Wedding, I introduce you to Eton Mess. If you haven’t heard of this dessert or tasted it, let me just tell you that it is pure yumminess in a dish. In true English style, the ingredients are simple but the taste is anything but. It is simply meringue cookies (or nests), whipped cream, and strawberries all combined together, hence the name “mess.” This dessert is absolutely perfect for this time of year when strawberries are coming into season. Also, in the summer if you don’t want a really heavy dessert but crave something sweet, then this is a must-try!
This dish was created at Eton College where Prince William attended school. It is said that this was one of his favorite desserts while attending school there and it is still one of his favorites today. And I have to tell ya that this is one of my hubby’s favorites as well. Want some shortcuts to making this dish? See my time saving tips below!
Ingredients:
for the meringue cookies*:
3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup of white granulated sugar
1/2 teaspoon pure vanilla extract
1 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon granulated white sugar
1 pound fresh strawberries
2 tablespoons granulated white sugar
For the Meringue Cookies: Preheat oven to 200 degrees F and place the rack in the center of your oven. Line a baking sheet with parchment paper. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract. (Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it doesn’t feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.)
Then gently stir in the strawberries and meringue cookies into the whipped cream.
Shortcuts: Meringue cookies are super easy to make but many grocery stores now carry them already premade. You can sometimes find them in the bakery section or cookie aisle of your store. Don’t want to make whipped cream? No problem, just use an (8 oz) tub of thawed Cool Whip.
Strawberry Mess
Ingredients
For the meringue cookies:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup of superfine or caster sugar (see notes)
- 1/2 teaspoon pure vanilla extract
For the whipped cream:
- 1 cup heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon granulated white sugar
For the strawberries:
- 1 pound fresh strawberries
- 2 tablespoons granulated white sugar
Instructions
- Meringue Cookies: Preheat oven to 200 degrees F and place the rack in the center of your oven. Line a baking sheet with parchment paper.
- In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until foamy.
- Add the cream of tartar and continue to beat the whites until they hold soft peaks.
- Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks.
- Beat in the vanilla extract. (Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it doesn't feel gritty.
- If it feels gritty, the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
- Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding.
- Then, using two spoons or a cookie scoop, place 12 equal sized mounds of meringue onto the prepared baking sheet.
- Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about halfway through) to ensure even baking.
- The meringues are done when they are pale in color and fairly crisp.
- Turn off the oven, open the door a crack, and leave the meringues in the oven to finish cooling.
- Makes about (12) 2-1/2 inch meringues
- Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.
- Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
- Strawberries: Place about one third of the strawberries in your food processor and process until just pureed. Or you can just mash them with a potato masher or fork.
- Cut the rest of the strawberries into bite size pieces and place in a small bowl, along with the pureed strawberries.
- Sprinkle the granulated white sugar over the strawberries and stir to combine
- To assemble: Break five to six meringue cookies (use more or less if you like) into bite size pieces. Then fold the strawberries and meringue cookies into the whipped cream.
- Serve immediately
Marcia Duggan says
Your dessert looked really delicious! When I separated the eggs for the meringue I looked at those yolks and thought about incorporating them somehow into the recipe as well. I made a vanilla pudding with them. Then I realized that I now had the makings for a pretty awesome trifle! Just the thing to break in my new trifle bowl! Awesome! Thanks for the inspiration!