Strawberry Eton

Posted byhelenspencerpantazisPosted inDessert

I discovered this when I had too many strawberries, a situation that does not come along very often. It’s simple, good for a crowd and fits the bill for sweet, crunchy and creamy! You can make the meringue, but I usually buy them from Trader Joe’s.

Lindsay

Meringue cookies:

  • 4 large egg whites (120ml)
  • 1 cup sugar
  • 1/4 tsp. cream of tartar
  • generous pinch salt
  • 1 tsp. vanilla or other extract

Strawberries:

  • 1 lb. strawberries
  • 2 TBSP sugar
  • 1 TBSP lemon juice

Whipped Cream:

  • 1 cup heavy cream
  • 1 TBSP sugar
  • 1/2 tsp vanilla extract

Make Meringues: Fill a medium saucepan with just enough water that you can fit your mixing bowl in it without the bottom touching the water. Bring to a gentle simmer.

Fit mixer with whisk attachment. Preheat oven to 250°F. Line a baking sheet with parchment.

Place egg whites, sugar, cream of tartar and salt in the mixing bowl. Fit the mixing bowl in the saucepan with simmering water. Stir gently with a heatproof spatula, being careful to not splash the mixture too far up the sides of the bowl. The goal here is to melt the sugar into the egg whites. Continue to stir over the water bath until the mixture is very hot to the touch and milky white. Make sure to scrape the sides of the bowl or else the egg might start to cook.

Place the mixing bowl on the mixer and beat until thick, cool and marshmallow-like, about 7-10 minutes. Mix in vanilla.

Scoop with a large cookie scoop or spoon into 12 good-sized mounds on the prepared baking sheet.

Bake for 1 hour 20 minutes. They will expand and crack. Turn off oven and let cool in warm oven at least 2 hours or overnight. Store uncovered at room temperature.

Prepare Strawberries: Quarter the strawberries into a medium bowl. Add sugar and lemon juice and let sit for at least an hour at room temperature to get juicy.

Break the meringue cookies into small pieces.

When ready to serve: Remove about a quarter of the strawberries and set aside. Use a pastry cutter or fork to smash the remaining strawberries a bit.

Whip the cream with sugar and vanilla until stiff peaks. Fold in the smashed berries and meringue pieces.

Layer the whipped cream mixture with the reserved strawberries and serve. Or eat it straight from the mixing bowl. Whatever feels right at the time.