Ingredients
Method
Making the Meringue
- Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper. In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add sugar, one tablespoon at a time, while continuing to beat.
- Once the mixture turns glossy and holds stiff peaks, gently fold in the vanilla extract.
- Spoon or pipe the meringue onto the lined baking sheet in small dollops.
- Bake for about an hour until crisp, then turn off the oven and let them cool completely inside. Once cooled, break them into bite-sized pieces.
Preparing the Strawberries
- Hull and chop the strawberries, then mix them with granulated sugar and a splash of lemon juice. Let them sit for about 10–15 minutes, allowing the flavors to meld and the juices to release.
- This step enhances the strawberries’ natural sweetness, making them even more delicious.
Whipping the Cream
- In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Be careful not to overwhip, as you want a light and airy texture rather than a dense consistency.
Assembling the Eton Mess
- To bring everything together, gently fold the crushed meringue and macerated strawberries into the whipped cream.
- Avoid overmixing to preserve the delicate textures. Spoon the mixture into serving glasses or bowls, topping with extra strawberry slices for garnish.