Eton Mess

"This is an amazing recipe for hot summer days!"
 
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Ready In:
4hrs
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Preheat the oven to 210 F and cover 2 baking sheets with parchment paper.
  • Beat the egg whites with the lemon juice until they hold soft peaks, about 5-10 minutes.
  • Now add the ½ cup of sugar, slowly and beat inches This will make the meringue.
  • Take up a small amount of the meringue with a large spoon and drip onto one the baking sheet and make a swirl at the end - until the sheets are all filled with 2-4 cm meringues.
  • Put the baking sheets into the pre-heated oven and bake for one hour or until dry and crisp.
  • Turn the oven off and leave the meringues inside to cool completely.
  • As the meringue is in the oven, work on the jam. Take half of the strawberries and roughly mash them.
  • Add the mashed strawberries to a saucepan with the remaining 1 ½ cups of sugar.
  • Slowly bring to a boil, stirring constantly to dissolve the sugar.
  • Turn down to medium heat an simmer for 15 minutes until it reaches a soft jam consistency.
  • Pour into a bowl and leave to cool before putting it into the fridge.
  • Quarter the remaining strawberries.
  • In a large bowl whip the cream until it holds soft peaks.
  • Add the strawberries and all of the small meringues and mix in using a metal spoon.
  • Add a small amount of the jam into six small bowls and spoon the cream, meringue, and strawberry mixture into each of them and top with the jam.

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