Berries are at their peak during the summer months, the perfect time to make a "mess." For light and fluffy meringue, separate the eggs from the yolks while they are cold and let the whites come to room temperature before whisking.
Recipe courtesy of Young Sun Huh
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Eton Mess with Strawberries and Raspberries
Total:
7 hr 45 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate
Total:
7 hr 45 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 1/2 cup sliced almonds
  • 2 large egg whites, room temperature
  • 1/3 cup plus 5 tablespoons superfine sugar
  • 1 pound strawberries, rinsed, hulled and quartered
  • 1 cup raspberries
  • 1 1/4 cups heavy cream, cold

Directions

Preheat the oven to 350 degrees F. Toast the almonds on a baking sheet until golden brown, about 20 minutes, and then roughly chop.

Whisk the egg whites in the bowl of a stand mixer fitted with a whisk attachment on medium speed for about 3 minutes, and then turn up the speed to medium high until the egg whites are at stiff peaks. Add in 1/3 cup of the sugar a little bit at a time and continue beating until the egg whites are glossy, thick, and hold their shape, about 5 minutes. Fold in the almonds.

Lower the oven temperature to 225 degrees F. Line a baking sheet with parchment paper. Drop about 1/3 cup mounds of the meringue onto the baking sheet about 4 inches apart, and then spread each one to form a 3-inch circle using a spoon. Bake for 3 hours, and then turn off the oven, leaving the meringues to cool gradually inside until dry to the touch, another 2 to 4 hours.

Combine the strawberries and raspberries and divide evenly between 2 bowls. Sprinkle 1 tablespoon of the sugar into each bowl and toss. Let sit 30 minutes, and then mash the berries in one of the bowls with a fork until it resembles a chunky puree, leaving the berries in the other bowl whole.

Whip the heavy cream and 3 tablespoons of the sugar with a whisk or hand mixer until soft peaks form. Fold in the berry puree.

To serve, put a meringue circle in the bottom of a shallow bowl, and then top with the berry whipped cream and the macerated whole and cut berries. Alternatively, break up the meringue into bite-size pieces and layer with the whipped cream and berries in a glass bowl or cup like a trifle. Eat your Eaton Mess within 30 minutes of assembling or the meringue can lose its crunch.

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