Strawberry Eton Mess

Delicious, fun to make, and looks so pretty on the table. A great intro to spring. Can make the meringues a week ahead.
Servings 18

Ingredients
  

Meringues

  • 2 egg whites
  • 3/4 cup sugar

Strawberries

  • 2 lb fresh strawberries hulled and quartered or use frozen, thawed
  • 4 Tbsp granulated sugar
  • 3 Tbsp lemon juice

Whipped Cream

  • 2 cups heavy cream
  • 3 Tbsp granulated sugar
  • 2 tsp vanilla extract

Instructions
 

Meringues

  • Preheat oven to 350 degrees.
  • Beat egg whites stiff. Beat in sugar very slowly.
  • Place mixture in zip lock bag and cut a small hole at one of the corners.
  • Squeeze through the zip lock bag opening onto a cookie sheet lined with a Silpat or parchment paper.
  • Place in oven. Shut oven door and immediately turn off oven heat. Don't open the door. Leave overnight or at least 6 hours. Works on 2 cookie sheets. Makes about 40 1" cookies

Strawberries

  • Combine the strawberries, lemon juice and sugar in a bowl. Let the berries sit at room temperature for 30 minutes. Hold out 24 strawberries pieces for garnish.
  • Put the rest of the strawberries in the food processor and blend until smooth.

Whipped Cream

  • In a medium bowl with an electric beater with whisk attachment, beat the heavy cream until stiff.
  • Beat in the sugar and vanilla.

Assembly

  • Crumble half the meringues and fold them into the whipped cream. Reserve around 24 small cookies for decoration.
  • Using 24 shooter glasses, layer the ingredients: Begin with a few spoonfuls of strawberry sauce, followed by dollops of cream mixture. Repeat as space allows.
  • Decorate with a sliced strawberry a sprig of mint and a meringue.