Rye Free Eton Mess

Total time2 hr 20 min

Prep time20 min

Cook time1 hr 30 min

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Ingredients

4 servings

For the meringue

for the meringue:
3 large pasteurized egg whites, at room temperature
Bob Evans Egg Whites, 32 oz Bob Evans Egg Whites - 16 Oz Simple Truth Organic™ Cage Free 100% Liquid Egg Whites Pete and Gerrys Egg Whites Organic Liquid - 16 Oz O Organics Organic Egg Whites Liquid Cholesterol Free - 16 Oz
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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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