Strawberry Eton Mess with Blueberries
A very popular English dessert made with strawberries, whipped cream and meringue pieces that is such a delicious combination.
Ingredients
- 120 g caster sugar golden
- 2 egg whites
- 450 ml double cream heavy
- 1 tbsp icing sugar
- 227 g strawberries
- 125 g blueberries
Instructions
- Preheat the oven to 130FAN/150C/300F/Gas Mark 2.
- Make the meringues by whisking the egg whites together into stiff peaks.
- Start to whisk in the sugar, a tablespoon at a time until the mixture is stiff.
- Line a large heavy baking tray, with parchment or silicon sheet.
- Use a couple of dessert spoons to create 8 even mounds.
- Bake for an hour and 15 minutes then place the meringues on a rack to cool.
- Wash the fruit and hull the strawberries and cut into bite sized pieces. Make a sauce with a third of the mixture.
- Whip the cream with the icing sugar until it has doubled in size and holds its shape.
- Break up 6 of the meringues into pieces, stir in most of the fruit and meringue pieces, then swirl in the strawberry sauce.
- Pile into bowls or glasses and crumble the remaining meringue over and top with the fruit.
Notes
How to make perfect meringues every time
- Make sure that the bowl you use for mixing meringues is freshly washed and dried and preferable glass or metal. A miniscule amount of grease in the bowl can mean that your egg whites will not whip correctly.
- I normally store my eggs at room temperature, but if you put your eggs in the fridge for an hour or so before you are ready to bake, then they will be easier to separate.
- Separate each egg putting the yolk and whites in separate bowls and add the whites to the whipping bowl one at a time. This makes it easier in case you come across a bad egg without wasting the rest. More importantly you can check the egg white. If you have the slightest bit of yolk in the white it can stop the egg whites from whipping.
- Always give it the bowl test - if you have whipped the egg whites enough, you should be able to turn the bowl upside down without the meringue sliding out! If you can't then keep whisking.
- When the meringue has reached the right consistency handle it as little as possible with metal spoons or a spatula so that you don't allow the air to escape.
- These are French meringues, which has the simplest method and ingredients, compared to Italian and Swiss meringue. However, it's vitally important to follow the easy steps.
Nutrition
Calories: 371kcalCarbohydrates: 29gProtein: 3gFat: 28gSaturated Fat: 17gCholesterol: 103mgSodium: 46mgPotassium: 147mgFiber: 1gSugar: 25gVitamin A: 1118IUVitamin C: 25mgCalcium: 57mgIron: 1mg
Tried this recipe?Let us know how it was!