Meringues with Whipped Cream & Strawberries

 

Few desserts say summer like Eton Mess. Its sublime proportions of crunchy meringue, softly whipped cream and marinated strawberries are a winning combination. The beauty of this delicate dessert is in its simplicity. First mentioned in 1893, it is commonly believed to have originated at Eton College where it was served at the annual cricket match against Harrow School. Whether its creation was a happy accident or divine design, this thoroughly English dessert is heaven in bowl, and as easy to make as it is impressive. Ideal for celebrations, my husband created this fabulous pud for my birthday a few days ago.

In a standing mixer, egg whites, salt and lemon juice are beat on low speed until foamy 

Then beat at high speed until firm peaks form when the beaters are lifted; sugar is added 2 tablespoons at a time until shiny

Meringues are dolloped in 1 1/2-inch mounds onto parchment lined baking sheet 

Baked at 225°F until firm, about one hour and 15 minutes

Classic Meringues

Serves 4

Recipe courtesy of Françoise Bernard

2 large egg whites

Pinch of salt

1 tsp lemon juice

1/2 cup sugar

Preheat oven to 225°F and line a baking sheet with parchment paper. In a medium bowl, beat the whites with salt and lemon juice at low speed until foamy, then beat at high speed until firm peaks form when the beaters are lifted. Beat in the sugar 2 tablespoons at a time until shiny.

Spoon the meringue onto the parchment lined baking sheet in 1 1/2-inch mounds. Transfer to the oven and bake until firm, about 1 hour and 15 minutes. Let cool before serving. 

Guy's Meringues with Strawberries and Whipped Cream

Serves 4

1 pint fresh strawberries, washed, hulled and quartered

1 tbsp Grand Marnier

2 tsp sugar

16 oz cold Whipping Cream

6 oz Clotted Cream, optional

Place the strawberries in a medium bowl, and toss with the sugar and Grand Mariner, to taste. Mix well, then cover and set aside and allow to macerate until needed. Just before serving, whip the cream in a standing mixer using the whisk attachment on medium-high speed until medium peaks form, about 3-4 minutes. Spoon in the clotted cream, and mix well to combine. 

To serve, add a large dollop of whipped cream on each dessert plate then top with a meringue, followed by a large spoonful of marinated strawberries.