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Eton Mess Recipe

Meringue Cookies: Preheat your oven to 200 degrees F (100 degrees C) and place the rack in the center of your oven. Line a baking sheet with parchment paper. 

In the bowl of your electric mixer, fitted with the whisk attachment (or with a hand mixer), beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Then, on high speed, gradually add the sugar, a little at a time, and continue to beat until the meringue holds stiff peaks. Beat in the vanilla extract and food coloring (if using). (Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.)

Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding.  Then, using two spoons, place 10 equal sized mounds (about 23 grams) of meringue onto the prepared baking sheet. 

Bake the meringues for approximately 1 1/2 to 1 3/4 hours. The meringues are done when the outsides are dry and crisp and separate easily from the parchment paper. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying for several hours, or even overnight.

Meringue Cookies can be stored in an airtight container for several days.

Makes about 10 - 2 3/4 inch (7 cm) Meringue Cookies.

Strawberries: Place about one third of the strawberries and the sugar in your food processor and process until just pureed. Alternatively, you can crush them with a potato masher or fork. Cut the rest of the strawberries into bite size pieces and place in a large bowl, along with the pureed strawberries. (Can be made about one hour before assembling the Eton Mess).

Whipped Cream: In the bowl of your electric mixer, fitted with the whisk attachment, place the whipping cream and sugar. Beat, on high speed, until stiff peaks form. (Can also use a hand mixer or beat by hand with a wire whisk.)

Eton Mess: Break five to six meringue cookies (use more or less if you like) into bite size pieces. Then fold the strawberries and meringue cookies into the whipped cream. Serve immediately.

Serves 4 - 6 servings.

Meringue Cookies:

3 large egg whites (3 ounces or 90 grams)

1/4 teaspoon cream of tartar

3/4 cup (150 grams) superfine sugar (can take granulated white sugar and process it until fine (about 30 seconds) in a food processor)

1/2 teaspoon (2 grams) pure vanilla extract

food coloring (optional)


1 pound (450 grams) fresh strawberries

2 tablespoons (25 grams) granulated white sugar, or to taste

Whipped Cream:

1 cup (240 ml) cold heavy whipping cream (cream with a 35-40% butterfat content)

1 tablespoon (15 grams) granulated white sugar, or to taste

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