This afternoon I’m making that classic dessert Eton Mess (and ‘yes’ it is named after that school). It’s a great summer dessert which is really easy. It’s just pieces of meringue, cream and fresh strawberries, mixed together in individual dishes (plus a dash of port or kirsh if you want).
At this minute I’m cooking the meringues – again very simple, but easy to get wrong (at least, easy for me to get wrong). I whipped up 4 egg whites with a pinch of sea salt, added 200g of castor (fine) sugar, a tablespoon at time and whipped until glossy. I then added a teaspoon of corn flour (I’m not too sure why this helps, but it was in a couple of the recipes that I looked at). I whisked it in and then spooned the mixture out onto a tray covered in greaseproof paper.
They’re now cooking for an hour in a cool oven. However, it may not be cool enough as the meringues are starting to go brown. Looks like it might be burnt meringue Eton Mess! I think, next time I’ll buy the meringues and then it’ll be even easier to make.