Updated: 02/17/2017 4:39 PM | Print Story |  Email

Eton Mess Meringues

Katy Gerdes from Angel Food Bakery + Donut Bar stopped by to help us celebrate a warm February day with a spring-inspired recipe for Eton Mess Meringues!
Eton Mess Meringues
  • 300g sugar
  • 150g egg whites
(you can also use a 2-1 ratio, 2 parts sugar to 1 part egg whites)
Oven @ 350
Heat sugar in shallow pan for aprox 5 minutes. You don't want to caramelize or cook the sugar, just warming it up. 
When sugar is warm, turn oven down to 200.
Clean bowl & wisk with vinegar to make sure free from grease.
While sugar is warming up, whisk egg whites on low until foamy. Increase speed to high and whisk until whites for stiff peaks and are shiny. Slowly add sugar to whites. Whisk on high for aprox 5-7 minutes until meringue is thick and forms smooth, shiny peaks (meringue shouldn't feel gritty if rubbed between two fingers). 
Scoop meringue onto parchment lined baking sheets.
Bake until dry to the touch and can be lifted cleanly from parchment. Do NOT let brown.
Frozen Fruit Filling
  • 2 C Frozen Strawberries
  • 1/2 C Sugar (adjust to taste if preferred)
  • 2tsp lemon or orange juice
  • few drops rose water
  • 1 1/4 T Cornstarch
Put frozen fruit then sugar in a pot. Heat on medium heat. Once partially melted, add lemon juice. Stir filling regularly.
Once fruit has broken down and liquid had reduced, make a slurry with the cornstarch and add to filling. Heat until boiling, remove from heat