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Classic Eton Mess

Jul 10, 2019 · 23 Comments

This traditional English dessert boasts of doubled whipped cream, crushed meringue cookies, and mix of fresh strawberries and cherries.

A lot can be said about today's recipe, but I feel this quote from Tuck Everlasting sums it up best, “Like all magnificent things, it's very simple.”

Summer's ripest fruit is layered with freshly whipped cream and homemade meringue. Chilled until ready to serve on a warm summer's evening- what more could you possibly ask for?

Eton Mess originates from Eton College and tends to be a celebratory dessert. It can alternately be made with bananas in place of strawberries, but any fruit can just about be substituted here. So matter how you choose to present it, what could possibly go wrong with fresh fruit and cream?

What separates this dish from traditional strawberries and cream is the meringue. Bits of airy meringue cookies are crumbled into the whipped cream and that is just absolute heaven.

So without further adieu, let's get started.

The recipe begins with homemade meringue cookies which are arguably the easiest cookie you will ever make. It only takes 3 ingredients, so if weather permits, always go the extra mile. If however, you prefer not to turn the stove on for 40 minutes in the heat of summer, store-bought will serve you fine.

Next, prepare the fruit. For today's variation, I added fresh cherries to the strawberries and tossed with a little coconut palm sugar.

The final step is whipping the cream.

I've learned two tricks over the years after whipping up many, many bowls of cream. The first trick is to always whip your cream in a chilled metal bowl. It not only helps speed the process along but also ensures the cream keeps its shape. The second trick is adding gelatin to the cream. In a small bowl whisk unflavored gelatin and water until the gelatin has dissolved and is liquified. When the cream begins to froth, that's when you add the gelatin. The gelatin helps stabilize the cream so it doesn't begin to weep.

Finally, it's time to layer. Alternate between the whipped cream, meringue, and fresh fruit. Repeat this process until each glass is full, then finish it off with an extra swirl of whipped cream on top.

5 from 7 reviews

• Author: Living the Gourmet
• Total Time: 50 minutes

Ingredients

• 1 cup heavy cream
• 1 tablespoon confectioner's sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon unflavored gelatin and 1 teaspoon water, mixed
• 1 cup strawberries, hulled and sliced
• 1/2 cup fresh cherries, pitted and sliced
• 1 tablespoon coconut palm sugar
• Meringue Cookies, store-bought or homemade (recipe below)

For the Meringue Cookies:

• 3 egg whites
• 2/3 cups white sugar
• 1/4 teaspoon cream of tartar
• Pinch of salt

Instructions

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and set aside.
• In the bowl of a stand mixer with the whisk attachment, beat egg whites, cream of tartar, and salt on high speed. Once the egg whites begin to froth, add the sugar and continue beat on high speed until stiff, glossy peaks begin to form.
• You can pipe the meringue onto the baking sheet or use a tablespoon to lay them out. Bake the meringues for about 40-45 minutes until they are dry and slightly golden around the edges.
• Remove and let cool on a cool rack until ready to use for the Eton Mess.

For the Eton Mess:

• In a small bowl, toss the fruit together with the coconut palm sugar and set aside.
• In a chilled metal bowl, combine the cream, sugar, and vanilla and beat until the cream becomes slightly thicker and frothy.
• In a small bowl, whisk the gelatin and water together until the gelatin has dissolved and is liquified. Add this mixture to the cream and continue beating on medium-low speed until the cream has thickened completely.
• In your desired serving glasses or bowls, begin with one layer of cream, 1 meringue cookie crushed, and two spoonfuls of fruit. Continue this pattern until each glass is complete. Top with a dollop of cream and chocolate shavings if desired.
• Refrigerate before serving if making ahead, or serve immediately.
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Serving Size: 3

There you have it, a beautifully crafted dessert that is refreshing and pleasing during these hot weeks of summer.

I hope you give this recipe a try and if you do, I would love to see! Tag us on social media with #LTGfood!

Enjoy with Love!

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Reader Interactions

angiesrecipes says

July 11, 2019 at 4:11 am

I haven't had Eton Mess in ages! This looks so beautiful and inviting with those summer fruits.

Norma Nikutowski says

July 11, 2019 at 12:00 pm

Delicious recipe. Double whipped cream, crushed meringue cookies, fresh strawberries and cherries will make a refreshing and colorful dessert.

July 11, 2019 at 5:35 pm

This made me literally drool!!! I will make it for sure, looks so delicious. Thanks for sharing.

Gloria Roa Baker says

July 11, 2019 at 10:14 pm

I love Eton mess and this looks amazing !! xo

kumamonjeng says

July 12, 2019 at 5:43 am

Wow, the dessert looks very pretty with the red and white combination. I also love how you place them in a glass.

Catherine Santiago Jose says

July 12, 2019 at 6:34 am

Wow, this is such a delicious dessert to make for my family. I will try to make this on this weekend.

July 12, 2019 at 4:02 pm

I love eton mess, it is one of my favourite desserts - tastes great with tropical fruit too

DAVID J MYERS says

July 12, 2019 at 4:12 pm

Catherine, Great looking dessert...can't miss unless someone just doesn't like fruit or won't splurge a little bit with the whipped cream. Refreshing and perfect for summer. My wife and I both love this kind of dessert! Take Care, Big Daddy Dave

Alexandra Cook says

July 12, 2019 at 11:54 pm

I love this recipe so much! Every single ingredient sounds amazing, I’ll definitely be adding this to my list of things to try!

Joanna says

July 13, 2019 at 10:55 am

I do love Eaton Mess, it is a perfect dessert which brings together flavour and textures. I haven't had it in ages, so maybe I will try your recipe soon.

July 13, 2019 at 9:19 pm

This looks so delicious! It's perfect for every parties and it looks easy to follow too. I would love to try it someday specially the strawberries. Thank you for sharing this with us!

Esmé Slabbert says

June 08, 2023 at 4:15 pm

Super delicious and outstanding, pinned it. Have made my own concoction before but not have a tried and tested recipe to work from. I visited you via Full Plate Thursday, 644 If interested feel free to visit my entries for this week: #33+34 as I would love to invite you to come and share your posts and you will have an opportunity to get featured. We're open Monday through Saturday every week. You will find the linkup information (1) In the Top bar under Blogging: Weekly Senior Salon Pit Stop OR 2nd image In the sidebar We hope to meet you there virtually.

Kimberly C says

July 28, 2023 at 4:27 am

You had me when I saw the whipped cream. This looks like a dessert made for me. Might just have to try to mimic this one.

July 28, 2023 at 3:01 pm

omg this looks so so good! I am literally drooling! I can't wait to make it, can't wait....

Monidipa Dutta says

July 28, 2023 at 8:38 pm

The Classic Eton Mess recipe was absolutely delightful! The combination of meringue, whipped cream, and fresh berries was heavenly. It was easy to follow, and the end result was a perfect summer dessert. Highly recommended!

July 28, 2023 at 10:48 pm

There are some foods which evoke a perfect summer's day, and this classic Eton mess is one of them!

Fareeha Usman says

July 29, 2023 at 7:09 am

All the ingredients are my favorite so I would love to try this

MELANIE E says

July 29, 2023 at 12:35 pm

This sounds like a great summer dessert. I've enjoyed Eaton Mess before but never with the addition of cherries. That sounds like it would be even better than just strawberries.

Jupiter Hadley says

July 30, 2023 at 6:27 am

What a fun and simple dessert! Eten Mess is always very light too - so it's great for summertime. Thank you for your recipe.

Becky, Cuddle Fairy says

July 30, 2023 at 10:33 am

This is one of our favorite desserts. We had loads of fresh strawberries this year form the garden so we could enjoy!

Zab Zaria says

July 30, 2023 at 6:52 pm

Because of the step-by-step directions, it would be so easy to cook! Thank you so much for sharing!

Laura Side Street says

July 30, 2023 at 10:20 pm

Ohh I love a classic Eton Mess, always reminds me to British summer time, eating outdoors in the garden along with some Pimms

Star Traci says

July 31, 2023 at 3:05 pm

This looks absolutely divine. I don't think I could ever make it look this pretty, but as long as it tastes that yummy, I shall be happy.

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• Recipes By Course

The Easy British Berry Dessert You'll Want to Make All Summer

Eton mess is everything you want in a light summer dessert.

Serious Eats/Amanda Suarez

Why It Works

• Briefly macerating the strawberries with sugar draws out the fruit’s juices, resulting in more flavorful fruit layers.
• Lemon juice and zest add a pop of acidity to offset the sweetness of the cream and meringue.

In July 2013, chefs in London created what was supposedly the world’s largest Eton mess, the classic British dessert of berries, whipped cream, and meringue. Assembled and served from an enormous martini glass, the confection weighed a whopping 368 pounds. To serve the dessert to 2,000 hungry passersby, a chef perched on a ladder, scooping out portions of the dessert bit by bit until there was none left. Had I been there, they most likely would have served only one person: me.

Okay, it may be a bit of an exaggeration to say that I could single handedly tackle an Eton mess of that size. But it really is my favorite way to enjoy sweet summer berries. And with heaps of whipped cream, ripe berries (typically strawberries, but some iterations include raspberries, blackberries, and blueberries), and crisp meringues that are just beginning to soften, it’s everything you want in a light summer dessert. It’s easy to assemble, and even easier to eat—and nobody in my husband’s British family can stop at just one serving.

According to food writer Helen Saberi, writing in The Oxford Companion to Sweets , the dessert was first mentioned in historian Arthur Beavan’s 1896 book Marlborough House and Its Occupants . In a chapter detailing “notable balls, fêtes, and garden parties” at the royal residence, he notes that “Eton Mess aux Fraises,” or Eton mess with strawberries, was served at an 1893 garden party that Queen Victoria attended. Many, however, attribute the creation of the dessert to Eton College, the posh boys’ school in Windsor, England. There are iterations of Eton mess throughout the country, and Saberi mentions that a version with bananas—called Lancing mess—is served at Lancing College in Sussex. 

Though strawberries are traditionally used to make the dessert, I’ve seen it served with an assortment of berries. What berries you incorporate and how you assemble the dessert is entirely up to you; some smush everything—the whipped cream, meringues, and berries—together in a bowl, then spoon it into individual bowls to serve. Others carefully layer the components to create a parfait of some sort.

Here, I opt for a combination of raspberries and strawberries; some recipes call for blending the fruit to create a juicier mixture, but I find it much easier—and just as delicious—to quickly macerate the fruit with sugar and a bit of lemon zest. I prefer layering the dessert in individual glasses, but if you’re short on time or simply can’t be bothered, you can assemble the whole thing in a large serving dish. And whether you choose to make your own meringue cookies or use store-bought is entirely up to you; eaten as a whole, it’s likely no one will notice if your meringues weren’t made from scratch. 

Beyond the necessary inclusion of berries, meringue, and whipped cream, there are no hard or fast rules on how to serve Eton mess. The most important thing is that you make it before berry season is over—because while supermarket fruit will suffice, the dessert is the most delicious when made with berries so ripe they look as if they’re about to burst.

Recipe Details

Ingredients

1 pound ( 454g) strawberries , washed, hulled, and quartered

8 ounces (227g) raspberries

2 tablespoons granulated sugar (1 ounce; 30g)

1 teaspoon lemon zest , finely grated from 1 lemon

7 ounces (200g) homemade meringue cookies or store bought

1 1/2 cups (360ml) heavy cream

1/4 cup (28g) powdered sugar

1/2 teaspoon vanilla extract

1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

In a medium bowl, toss strawberries and raspberries with sugar and lemon zest to evenly coat. Set aside.

Place meringue cookies in a zip-top bag and, using a rolling pin or a wine bottle, crush until coarsely ground. Set aside.

In the bowl of a stand mixer or hand mixer fitted with a whisk attachment, whisk heavy cream, powdered sugar, vanilla extract, and salt on medium speed until medium soft peaks form, about 4 minutes.

To Assemble: Cover bottom of each of four 12-ounce glasses with 2 tablespoons of the prepared berries. Top with a layer of whipped cream, followed by crushed meringue cookies. Repeat until glasses are full. (Alternatively, you can assemble Eton Mess in a large serving dish, such as a trifle bowl.)

Special Equipment

Zip-top bag, rolling pin, stand mixer or hand mixer

Make-Ahead and Storage

More serious eats recipes.

To revisit this recipe, visit My Account, then View saved recipes .

This dessert is simple and delicious, especially when made with very ripe strawberries and thick Devonshire cream.

Active time: 30 min Start to finish: 3 hr

Ingredients

Makes 4 servings

Preparation

Preheat oven to 225<°F. Line a baking sheet with parchment paper. Beat whites with a pinch of salt in a large bowl with an electric mixer until they just hold soft peaks. Gradually add 1 cup sugar, beating, then beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 mounds on parchment paper and spread each into a 3 1/2-inch round, smoothing tops.

Bake in middle of oven until crisp and firm, about 1 1/2 hours. (If weather is humid, cooking time may be longer.) Cool meringues completely on baking sheet in turned-off oven or on a rack and carefully peel off parchment.

Halve some small strawberries for garnish. Slice remaining strawberries and stir together with Sherry and remaining tablespoon sugar in a small bowl. Macerate 20 minutes. Drain strawberries in a sieve set over a bowl, reserving syrup. Beat cream in a chilled bowl until it just holds stiff peaks and beat in reserved syrup. Spoon cream mixture over meringues and top with strawberry slices. Garnish plates with halved berries.

• Meringues can be made 1 week ahead, wrapped well individually, and kept at cool room temperature

How would you rate Eton Mess?

Leave a Review

Reviews (5)

I have to write one to counteract the outraged cook who hated it. I have made this frequently ever since I lived in London (sadly no longer). Although the traditional Eton Mess uses strawberries, I've had it and subsequently made it with a mix of berries--whatever is at its peak--, and without sherry adding icing sugar or super fine sugar into the cream for a non-alcoholic version. Using store-bought meringues (we get ours from a local bakery) it is one of those fail-safe last-minute summer recipes requiring almost no effort and despite the name, is really rather beautiful especially piled into clear or slightly tinted glasses with a sprig of mint on top. Don't let the negative reviewer deter you!

melissamerry

ho chi minh city

Meringues really do take 2 hrs, even on a cold bone dry day. Traditional Eton Mess folds crumbled meringues with strawberries into the cream. A simple and yummy dessert esp for Anglophiles.

See previous comment. Forgot to rate it.

This is a family favorite, particularly of my teenaged granddaughter, and it's served at one of my favorite restaurants in London, the Ebury Wine Bar. Can't imagine how it could ever "weigh 50 lbs." It's light as a feather if made correctly. The trick is to let the meringues bake slowly at low heat so that they dry effectively.

San Francisco

Super simple, light & lovely. The only change I'd make would be to crumble up the meringues and fold the whole thing together so that it's a proper 'mess'. Cook from NY: I'm not sure how you managed to make a dessert of fruit, whipped cream & meringue 'weigh 50 pounds per plate', but I think you may have gone slightly off-course...!

The tirade from A Cook from NYC prompted me to write in, in defense of this simple but delicious British dessert. This recipe is fairly true to the versions that I've had in England, except there the cream, broken-up meringue bits and strawberries are mixed together in a true 'mess'. It tastes even better if you can get hold of clotted (Devonshire) cream - hard to find in the U.S. It's unfortunate that A Cook from NY's guests were unappreciative of his/her efforts. My guests polished off their plates, even though they're unaccustomed to British desserts. Some tips: 1. Try store-bought meringues - Trader Joe's (am I allowed to mention brand/store names on this site?) are good and reasonably priced. 2. Soaking your soiled plates in hot boiling water does wonders for removing food debris. 3. By Net-iquette rules, emailing in capital letters (upper case) is considered impolite.

THIS RECIPE WAS HORRIBLE. NEVER WOULD MAKE IT AGAIN. DISGUSTING. EVERY PLATE WEIGHED ABOUT 50 POUNDS WITH THE STUFF ON IT. IT TOOK NEARLY 2 HOURS TO COOK. I USED STRAWBERRIES PICKED FROM MY VEGETABLE GARDEN. WHERE DID THEY GO? DOWN THE GARBAGE DISPOSAL WITH THE REST OF THE JUNK. NASTY. NEVER AGAIN.

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Peach and basil Eton mess

Serves 6 Desserts and puddings

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Ingredients

• 6 ripe and fragrant flat peaches (or regular peaches)
• 1tbsp caster sugar
• 100g whitecurrants or raspberries, to garnish

For the hazelnut meringue

• 4 egg whites, at room temperature
• 250g caster sugar
• 3-4 drops vanilla extract
• 50g whole, skin-on hazelnuts, chopped

For the basil cream

• 300ml double cream
• 50g golden caster sugar
• 70g basil leaves, plus extra for the peaches

Place the cream and golden caster sugar for the basil cream in a saucepan and gently bring to the boil, stirring to dissolve the sugar. Once dissolved, remove from the heat and place over a bowl of iced water to cool down. Tear in the 70g basil leaves, swirl them into the cream and allow the mixture to cool. Cover and leave to infuse in the fridge for 3 hours, or preferably overnight.

Preheat the oven to 170C/ 150C Fan/Gas 4. Whisk the egg whites in a spotlessly clean bowl with an electric hand-held whisk or in a stand mixer fitted with the whisk attachment until soft peaks form, then gradually add the sugar, 1tbsp at a time, whisking until the mixture is thick and glossy and all the sugar has dissolved – there should be no grains left. This could take 10–15 minutes. Whisk in the vanilla extract and gently fold in the chopped nuts.

Use a little of the meringue mix to stick some baking parchment to a flat baking sheet, then, bearing in mind that height is the key to fluffy meringue, spoon the mixture onto the paper and lightly spread it out to a rough circle, keeping away from the edges (you don’t want to smooth it down too much). Bake in the oven for 35–40 minutes, until puffed and crisp and allow to cool completely in the oven. Don’t worry if the top cracks, it will still taste delightful, and you’re going to break it up anyway. This is a quick-cook meringue which will be fluffy and marshmallow-like in the middle, perfect for Eton mess.

Once the meringue is baked, risen and crisp on top, remove it from the oven and carefully lift it (and the parchment) away from the baking tray and on to a wire rack to rest until it’s cool.

Strain the infused cream into a bowl and whip to soft peaks, until it’s soft and cloud-like. At this point you can chill the cream and place the meringue in an airtight container if you’re making ahead. If you are ready, get six dishes or bowls: glass dishes, to show off all that cream and beautiful pink peach skin, will work well.

Halve and stone the peaches, then tear them up into a bowl – they should be soft enough to tear – or you could chop them if you like. Take one or two pieces and squeeze them to release their juice, then toss the peaches in that juice and add the sugar, which encourages the peaches to release more juice. Tear up a couple of basil leaves and toss them through with the peaches for good measure.

Break your meringue up into the bowls, top with a generous spoonful of the cream and some peach pieces, and repeat. Garnish with whitecurrants or raspberries and little basil leaves. Devour.

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By April Bloomfield

• Difficulty not too difficult
• Cooking time more than 2 hours
• Serves serves 6

Ingredients Method

• 500 gm strawberries (about 2 punnets), stems removed, halved or quartered
• Scraped seeds of ¼ vanilla bean
• Finely grated rind and juice of 1 lemon
• 40 ml vodka
• 1½ tablespoons caster sugar
• 500 ml (2 cups) thickened cream
• 2 tablespoons white sugar
• 250 gm eggwhites
• 450 gm caster sugar
• 40 gm (¼ cup) pure icing sugar
• Finely grated rind of 1 lemon

"Yum, yum, yum. The vodka is the key here. It brings out an extra little something in the strawberries." For meringues, preheat oven to 120°C. Whisk eggwhite and caster sugar in a heatproof bowl over a saucepan of simmering water until sugar dissolves (5-7 minutes), then transfer to an electric mixer and whisk on medium speed until firm peaks form. Fold in icing sugar and lemon rind, then spoon into grapefruit-sized mounds on baking trays lined with baking paper. Bake until hard on the outside and soft on the inside (30-40 minutes), then cool. Purée half the strawberries in a blender, add vanilla seeds, lemon rind and juice, vodka and caster sugar. Transfer to a bowl, then add remaining strawberries and refrigerate until chilled (1-2 hours). Whisk cream and white sugar in a bowl until soft peaks form (4-5 minutes; do not overbeat). Add half the strawberry mixture, crumble over large chunks of meringue, then fold once or twice to just combine. Serve immediately topped with extra strawberry mixture.

• Not Too Difficult
• Comfort Food
• More Than 2 Hours
• Gourmet Traveller

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Home » Australia » Mango and Passion Fruit Australian Eton Mess

Mango and Passion Fruit Australian Eton Mess

By: Author Caroline

Posted on Last updated: November 13, 2021

The classic British dessert gets a tropical twist in this mango and passion fruit Australian Eton mess. It’s really easy to prepare, and feels both light and indulgent at the same time, made with fresh fruit, meringue and cream.

Australia is a true foodie melting pot with influences from around the world.

Thanks to the many different immigrant populations, all of the larger cities have restaurants that give you access to authentic dishes from around the globe.

What defines Australian cuisine?

Australian cuisine , largely as a result of its history, can be very difficult to define.

There are some aboriginal foods, often called “bush tucker”, as well as a few modern creations that are truly Australian, like lamingtons and pavlova (although New Zealanders also lay claim to the latter).

Often, you’ll find Australian chefs creating fusion dishes drawing on different cuisines but using local ingredients.

In modern Australian cooking, much of the influence is from its closer neighbors in Asia. However many dishes that are considered more traditional have a strong British influence, like fish and chips , meat pies and sausage rolls .

Sometimes, these traditional dishes take on a local twist as well, and this Australian Eton mess is a classic example.

The original Eton mess is a classic British dessert made from cream, meringue and fruit – typically strawberries. It is said to have been created by accident at the renowned Eton college, hence the name.

Being such a vast country with different climate regions, Australia produces a huge variety of produce. Tropical fruits like mango and passion fruit grow very well in certain areas and are quite popular fruits.

How to choose and store passion fruit

One of the slightly tricky things with passion fruit is that you can’t see the part that you eat, so it can be hard to know whether you are choosing a good fruit or not.

However, there are a couple of tricks.

First, look for passionfruit that are relatively plump and with minimal wrinkles. Particularly when they are not local they may seem slightly shriveled, but if you can find fruit with a more smooth flesh is likely a fresher fruit, so it is worth looking for.

Secondly, feel the weight of them in your hand. The heavier it feels for its size, the more juicy pulp it has inside. So you are looking for heavy-feeling fruit.

You can store the fruit on the counter for around 2 weeks, especially if cool, or put them in a plastic bag in the fridge to keep a week or two longer.

When you want to use them, if you are using the pulp in a dish like this, the easiest thing is to cut them in half through the middle and scoop the seeds and other pulp away from the edge into a small bowl.

You may want to break up the pulp a little with a spoon (or your hands) to stop it from clumping and make it easier to eat.

Making this tropical Eton mess

This dessert comes together easily as all you do is cut up the mango, break up the meringue and whip the cream with a little sugar and vanilla.

You can do each of these ahead of time, but I’d recommend leaving the assembly until you are ready to serve. The cream and fruit can make the meringue soften so to keep it more crisp, it’s best to only mix before serving.

While this dessert is a little indulgent with the cream and meringue, it still tastes relatively light due to all the fruit in there as well.

It might be less elegant than some desserts, but it has a wonderful mix of flavors and textures that is sure to delight.

The classic British dessert gets a tropical twist in this mango and passion fruit Australian Eton mess. Made with fresh fruit, meringue and cream.

Ingredients

• 1 mango (or 2 if small), approx 1 cup diced
• 2 passion fruit, approx 1/4 cup passion fruit pulp
• 4 small meringue nests (or homemade meringue using 1 egg/2 oz sugar)*
• 1 cup heavy cream
• 2 Tbsp confectioner's (powdered) sugar
• 1/4 tsp vanilla

Instructions

• Peel the mango and remove the flesh from the stone/pit. Cut the flesh into a relatively small dice.
• Cut the passion fruit in half through the middle and scoop out the pulp with a spoon. Break up any larger pieces of pulp.
• Break up the meringues into smallish pieces, roughly bite-sized.
• Put the cream, sugar and vanilla in a large bowl and whisk until it becomes soft-peak stiffness.
• Fold the meringue pieces into the whipped cream.
• Divide roughly half of the mango between four glasses/serving dishes (around 2 Tbsp in each). Top with some of the cream-meringue mixture (using roughly half) then add another layer of mango, reserving a little for the top.
• Top each with the remaining cream mixture. Then spoon the passion fruit equally between each glass and top with the reserved mango pieces.

* To make your own meringue: Preheat your oven to 300-310F/150-160C and line a baking sheet with parchment. Beat an egg white until relatively firm then add the 2oz sugar, a little at a time, beating after each addition. Spoon the mixture into 4-5 scoops on the parchment and bake for around 40 minutes until they are dry and sound hollow. Turn off the oven and allow them to cool in the oven before using.

Nutrition Information:

Serving size:, if you liked this recipe, here are some similar dishes you may enjoy.

Caroline lived and traveled various places before settling in Cambridge, MA. She still fits in some travel with her family, but often settles for traveling through food instead. She shares her recipes at CarolinesCooking.com, where there’s plenty of international inspiration using seasonal ingredients, as well as creative recipes for all to enjoy. Caroline is originally from Scotland, where she grew up hiking and skiing, both things she still loves to do when her two young boys give her a chance. You can follow along with her cooking adventures on Facebook, Instagram, Twitter, and Pinterest.

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Christmas Eton mess

Ingredients

• I must admit, I’ve been known to use the Christmas cake not eaten from the previous year. • Meringues are so easy to make, just beat together 1 egg white, 1 tsp vinegar, 1/2 cup sugar and 1 tsp water until the sugar has dissolved and the mixture is very stiff. Drop spoonfuls onto a tray covered in baking paper and place in a 150°C oven until the meringues are dry. They will keep for some time in a sealed container for when you wish to use them. They’re always handy to have on hand. Note

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Here are our best winter recipes to cook in 2024, in order of popularity. 

Pea and ham soup

Ham hock soup, boeuf bourguignon, bethany finn’s lemon delicious pudding, our best bread and butter pudding recipe, eggplant parmigiana, black star pastry’s strawberry and watermelon cake, how to make a lemon tart, beef and potato massaman curry, pumpkin ravioli with sage brown butter, flour and stone’s lemon dream cake, ultimate mac and cheese, gerard yaxley’s persian love cake, shepherd’s pie, how to make beef rendang, cheat’s wonton soup, okonomiyaki with sticky soy pork belly, bourke street bakery’s guide to making the perfect meat pie, coconut-curried lentils.

Now check out our best quick and easy winter recipes for midweek cooking .

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