Sunday, June 28, 2015

Eton Mess (American Conversions)



Ingredients:
  • Meringues
    • 3 egg whites
    • 1/2 cup sugar (or caster sugar if you have it)
    • 1/2 cup powdered sugar
    • 1.5 Tbsp cornstarch
    • salt
  • 1-2 lbs strawberries, sliced
  • 1/4 cup sugar
  • Whipped cream topping (8 oz)
Preparations:
  1. Preheat oven to 250F. 
  2. If you are using normal white sugar, pulse the sugar several times in a food processor to create caster sugar. It should be finer, but not as fine as powdered sugar. 
  3. Whisk egg whites and a pinch of salt in an electric mixer until stiff peaks form (3-4 minutes). 
  4. With motor running, gradually add caster sugar and whisk until thick and glossy (2-3 minutes). Sieve icing sugar and cornflour over, fold to combine.
  5. Then, spoon three inch diameter mounds onto a oven tray lined with baking paper. Bake until meringues lift easily from trays and are crisp but not colored (45-50 minutes), rotating half way through, then turn off oven and cool completely in oven.
  6. Toss strawberries and sugar in a large bowl to combine, then set aside until juices begin to seep (20 minutes).
  7. Scatter a quarter of the strawberries in the base of a serving dish, spread with a quarter of the whipped topping, and coarsely crumble a quarter of the meringues over the top. Repeat layering with remaining ingredients.
  8. Top with remaining strawberries and raspberries (optional)

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