Macerated strawberries and whipped cream sit atop homemade crunchy meringue bases in this traditional Eton mess English dessert.
Preparation Time
20 mins
Cooking Time
1 hr 30 mins
Total Time
1 hr 50 mins
Calories
358 Calories
Recipe Instructions
Step 1
Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
Step 2
Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.
Step 3
Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.
Step 4
Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.
Step 5
Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
Step 6
Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
Step 7
Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.
