We’re in store at Cranston’s Food Halls this Wimbledon weekend – so we’re sampling a Mini Eton Mess. Thanks to Judith Wilson who has been testing how to make the meringues in such hot weather.
The beauty of meringues is that you can save the yolks for custard or for an extra golden omelette. Cranston’s is a keen advocate of local quality produce so we’re pleased to be their egg supplier. Here’s a quick guide to making a mess:
Mini Eton Mess
400ml double cream
300g strawberries, cut into small pieces
12 mini meringue swirls crushed roughly
3 Lakes free-range eggs separated carefully
175g caster sugar
- Preheat oven to 140’c. Line two baking trays with baking parchment.
- Separate the whites from the yolks and place whites into a clean bowl.
- Whisk until stiff peak stage.
- Add the sugar 1 tablespoon at a time, slowly, ensuring the sugar is thoroughly mixed in before adding any more.
- Once sugar is added, place mixture in piping bag and pipe 5cm swirls
- Bake for 50 – 60 mins then turn off oven and leave to cool – ideally overnight
- Store in an airtight container until needed – then roughly crush
- Lightly whisk the cream.
- Add the fruit and crushed meringues.
- Spoon into serving dishes or ring moulds or individual shot glasses
- Garnish with a few extra strawberry pieces
ADAPTIONS – Have fun creating your own version
- Other fruit combinations include: nectarine, pineapple and passion fruit, peach and raspberry………
- Add crushed Maltesers, flake, or grate chocolate to the mixture or sprinkle on top