serves
6
prep
5 minutes
cook
1:40 hour
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
1:40
hour
difficulty
Easy
level
Ingredients
- 6 egg whites
- 450 g icing sugar mixture
- 1 tsp cornflour
- ¼ tsp cream of tartar
- A pinch of salt
- 400 g strawberries, divided
- 1 lemon, juiced and finely zested
- 80 g caster sugar
- 600 ml thickened cream
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 110˚C.
- Into the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, icing sugar, cornflour, cream of tartar and salt. Beat on high speed for 6-8 minutes until it reaches a glossy meringue with stiff peaks.
- Line a large baking dish (the kind you might use for lasagne) with baking paper. Evenly spread the meringue into the baking dish, then bake for 1 hour 40 minutes. Remove from the oven and allow to cool completely to room temperature.
- While the meringue is baking, in a small saucepan, combine half the strawberries (reserve the rest to serve!), lemon juice, zest and sugar and cook over low heat for about 15 minutes, or until the strawberries are softened. In a large bowl, whip the cream and vanilla extract to soft peaks.
- When ready to serve, crush the cooled meringue in the tray and remove the baking paper. Fold through the whipped vanilla cream, then top the Eton mess with the stewed and fresh strawberries.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
