Strawberry Eton Mess
Ingredients
- 4 pcEgg (whites only)
- 230 gWhite sugar (divided)
- 500 gStrawberry (hulled and quartered)
- 400 mlLiquid cream (very cold)
- 1 tspVanilla extract
- 1 pcCitrus limon (L.) Burm. f. (juiced)
Method
A sharp contrast between the crunch of dry meringue and the silkiness of cold whipped cream. The strawberries provide a bright acidity that cuts through the sugar.
- 1
Whisk egg whites until stiff. Gradually add 200g of white sugar until glossy and forming stiff peaks. Pipe or spoon onto a tray and bake at 100°C for 90 minutes. Meringue should sound hollow and peel off easily.
- 2
Wash and hull the strawberries. Slice into even quarters. Drizzle with lemon juice to maintain brightness and add a touch of acidity.
- 3
Whip the cold liquid cream with the remaining sugar and vanilla extract. The cream should be light and airy but hold its shape on the whisk.
- 4
Roughly crush the meringues by hand. Gently fold into the cream and strawberries. Do not overmix to keep the meringue pieces crunchy and maintain a marbled look.
Frequently asked questions
How do you get this dish right?
- The meringue must be perfectly dry to avoid softening immediately upon contact with the cream.
- Don't over-sweeten the cream, as the meringue already provides significant sweetness.
- Assemble at the last second to preserve the distinct textures.
How long does this dish keep?
Consume immediately after assembly. Meringues can be stored for 1 week in an airtight container in a dry place.
