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Eton Mess with Homemade Meringues!

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A Classic Summer Dessert with homemade Meringues – Utterly Scrumptious!

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If you haven’t heard of Eton mess you are 100% missing out on the greatness of such simple yet delicious dessert. Meringue, Cream & Strawberries mashed together make a creamy, sugary and fruity mess that is so addictive you will want to make it again and again! You can of course use shop bought meringues as they’re so cheap these days, but I love making my own as they are so simple!

I add a touch of Raspberry Coulis to my Eton Mess because I like the twist on the two fruity flavours, and it elevates the dessert even more. Seriously though, this dessert is a marriage made in heaven, and I LOVE it.

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I love to experiment with Meringues, but todays recipe is just the basic Meringue – many of you have asked for it, and it really is simple, and like the others on the internet – but nevertheless here is my recipe for them, and my Eton mess!

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This serves 6-8!

Ingredients

Meringues
– 5 Egg Whites
– 250g Caster Sugar

Eton Mess
– Meringues, Crushed
– 400ml Double Cream
– 500g Strawberries
– Fruit Coulis

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Method

1) To Make the Meringues – Preheat the oven to 100C/90°C Fan and line two Baking Trays with Parchment Paper!

2) Separate the eggs into a spotlessly clean bowl (stand mixer bowl) and discard the yolks – or use them to make something else!! – but be careful not to get anything else in the egg whites such as a spot of yolk as this will ruin the meringue!

3) Whisk the Egg Whites on their own until soft peaks are form – it’ll double/triple in volume and look foamy and white, nothing like the normal egg white! Continue whisking the eggs on a Medium-High Speed and add the Caster Sugar a teaspoon at a time making sure its whisked in before you add the next spoonful. I realise this is time consuming, but adding the sugar any quicker will ruin it!

4) Once the sugar is all in the mixture with Meringue should be ultra white, glossy, and if you hold the bowl upside down nothing will fall out! If you’re brave, hold it above your head when you test it 😉

5) Pipe the Meringues onto the baking sheets – I use a Wilton 1M tip to make my little Meringue shells – aren’t they cute! Bake in the oven for 1 & 1/2 hours and then turn the oven off. Leave the Meringues to cool off completely in the oven till the oven is cold! This is very important that you leave them to cool off completely as if you take them out any sooner they will taste amazing, but they won’t crush down and they’d have the Chewy Meringue feel you can get sometimes!

6) Whip the cream up with a whisk until soft peaks and it holds itself, fold through to Coulis (I used Raspberry Flavour) – wash & chop the strawberries up – and crush the meringues. Fold it all together and either serve in one large dish, or in small Jars for individual portions!

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Tips and Ideas

This is best served on the day it is made – if not, store in the fridge until wanted! You can use other fruits or coulis in flavours that you like, but I love the classical Strawberry combination!

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Enjoy!!

You can find my other Dessert Recipes on my Recipes Page!

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J x

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

23 Comments

  • Marla
    June 17, 2020 at 9:52 am

    Hi Jane, I love your recipes and have already baked quite a few. I’m wanting to try this one at the weekend however we don’t have coulis in Germany. How shall I prepare the cream? With sugar or icing sugar and how much would you use? Thanks in advance.

    Reply
    • Jane's Patisserie
      June 17, 2020 at 6:56 pm

      Hey! I would just use 2tbsp of icing sugar! x

  • Jane Biscoe
    June 14, 2020 at 10:09 pm

    Hi Jane, love your recipes. D thank you for sharing. Do you have any recipes to use the egg yolks from the eggs used for meringues?

    Reply
    • Jane's Patisserie
      June 14, 2020 at 10:19 pm

      Hey! Homemade lemon curd is my favourite – and there’s a recipe on my blog!

  • Louise
    September 6, 2018 at 12:47 pm

    Is it ok to use regular cream instead of double? x

    Reply
    • Jane's Patisserie
      September 6, 2018 at 1:19 pm

      What do you mean by regular cream?

    • Louise
      September 6, 2018 at 9:04 pm

      Like fresh cream that you would whip yourself and add to desserts. Just less fat than double/heavy cream I think!

    • Jane's Patisserie
      September 7, 2018 at 9:22 am

      In England we have Single, whipping or Double, and I would consider Double to be ‘regular’ if i’m honest as it whips better than single cream does, but I never use whipping cream in anything. x

  • Shelley Murray
    December 21, 2016 at 4:26 am

    What do you mean by double cream, whipping cream or half and half

    Reply
    • Jane's Patisserie
      December 21, 2016 at 10:08 am

      I’m from the UK, and we have ‘double cream’. It’s the fattiest liquid cream we have so I think heavy cream is your nearest similar one?

  • Selina
    July 15, 2015 at 7:47 pm

    All of your sweet desserts looks so good in your pictures, especially this one.
    I’d like to have one! 🙂

    Reply
  • ruthlakes
    July 15, 2015 at 5:42 pm

    I love your presentation re: Eton Mess. I’ve just started making meringue (I know, so easy but I always thought they sounded daunting), and am having friends round for a meal. Your presentation has given me inspiration – so has the rest of your site!
    I’ll search for your salted caramel recipe another day – have clicked ‘follow’ so that I can come back 🙂

    Reply
    • Jane's Patisserie
      July 15, 2015 at 5:45 pm

      Thank you! I hope you have a nice evening with your friends 🙂

  • abbiosbiston
    July 14, 2015 at 1:23 pm

    My husband is not a dessert eater but he loves Eton Mess which means I often make it.

    Reply
  • postdot
    July 12, 2015 at 9:30 pm

    Reblogged this on PostDot.

    Reply
  • Jane's Patisserie
    July 12, 2015 at 7:01 pm

    Hehe thank you! I have never used cream of tartar, but I occasionally use either Corn Flour or a touch of White Wine Vinegar to stabilise it 🙂 x

    Reply
    • Jane's Patisserie
      July 12, 2015 at 7:04 pm

      Its okay! With this sort of meringue I use just the egg whites & sugar – but if making the meringue for a Lemon Meringue Pie for example i would use a stabiliser of 2tsp of the Corn Flour 🙂 x

  • apuginthekitchen
    July 12, 2015 at 1:57 pm

    I have a lot of strawberries to use. Eton Mess is so good, it’s been a while since I’ve had it. I think this will be dessert this week.

    Reply
    • Jane's Patisserie
      July 12, 2015 at 5:07 pm

      Yes I always make it when I have loads of strawberries – perfect quick dessert for them! 🙂

  • megarama1981
    July 12, 2015 at 12:56 pm

    Love a good Eton Mess – must try this one!

    Reply
    • Jane's Patisserie
      July 12, 2015 at 5:06 pm

      It’s delicious isn’t it!! And yes please do! 🙂

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