Emulsifier Free Eton Mess
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Learn more →Ingredients
4 servings
For the meringue
- for the meringue:
- 3 large pasteurized egg whites, at room temperature
- ¾ cup superfine sugar (or granulated sugar processed briefly in a blender)
- ½ tsp white wine vinegar
- ½ tsp cornstarch
For the strawberries
- for the strawberries:
- 1 lb fresh strawberries, hulled and quartered
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For the cream
- for the cream:
- 1 ½ cups heavy cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For serving
- for serving:
- fresh mint leaves (optional)
Instructions
- 1
Heat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
- 2
In a clean, dry bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the pasteurized egg whites on medium speed until soft peaks form, about 2–3 minutes. Increase speed to high and add the superfine sugar one tablespoon at a time, waiting about 10 seconds between additions, until the meringue is thick, glossy, and holds stiff peaks, about 5–6 minutes total. Rub a small amount between your fingers — it should feel smooth, not gritty.
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