Traditional Eton Mess Recipes

Steps:

• Pour 2 packages of the raspberries, 1 cup of the sugar and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar and the vanilla together on medium-high speed until it forms firm peaks.
• In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.

Steps:

• Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream.
• Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests - you will need chunks for texture as well as a little fine dust.
• Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together.
• Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.

Steps:

• Gently stir together strawberries and granulated sugar in a large bowl. Cover, and let stand at room temperature until juices are released, at least 30 minutes (or refrigerate overnight).
• Coarsely crush berries using a potato masher. Whisk together cream and confectioners' sugar in a large bowl until soft peaks form. Gently fold in cookies and berries (with juices) until almost combined but ribbons of juice remain. Serve immediately.

Steps:

• Heat oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper. Whisk the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr - 1hr15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.
• Blitz 1/3 of the strawberries to make a strawberry sauce. In a large bowl whisk the cream with the icing sugar until it just holds its shape. Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.

Steps:

• Heat oven to 200 degrees. Line two baking sheets with parchment; set aside. Beat egg whites with electric mixer on low speed to break up, about 2 minutes. Increase speed to medium high, add salt, and gradually add 1/2 cup sugar. Beat 2 to 4 minutes until soft peaks form. Increase speed to high. Gradually add 1/4 cup sugar, 1 tablespoon at a time until stiff and glossy, 2 to 4 minutes.
• Spoon scant 1/4 cup meringue onto baking sheet; use icing spatula or rubber spatula to spread out to circle roughly three inches in diameter and three quarters of an inch high, making 8 to 10 circles.
• Place baking sheets on separate oven racks. Bake 30 minutes; switch upper and lower sheets. Bake another 30 minutes; if meringues are still white, cook 15 minutes more. When beginning to brown, remove. Meringues should be white and dry to the touch. Turn oven off, and leave oven door open about 20 minutes. Put meringues in oven, with door closed, about 1 hour, to dry completely. Meringues may be made 2 to 3 days ahead and kept in an airtight container.
• While meringues are baking, place strawberries in large bowl; combine with kirsch and 3 tablespoons sugar. Refrigerate until needed, at least one hour, tossing occasionally.
• Whip cream to stiff peaks. Break meringues into 3 to 4 pieces. Arrange layer of meringues in bottom of a glass serving bowl. Spoon a layer of strawberries and juices over the meringues. Top with layer of whipped cream. Continue to layer until all ingredients are used, reversing last two layers so cream follows meringues and strawberries are final layer. Arrange whole strawberries around edge.

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
• 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.
• 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.
• 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.
• Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
• Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
• Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.