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On Eton Mess and Meringues

8/9/2013

 
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'eton mess
Combine strawberries with crushed meringue and a spoonful of raspberry sauce then fold mixture into enough whipped cream to make a gloriously marbled crimson-and-white dessert.  Serve in pretty glass dishes'.
                                                                                                                       - Stephanie Alexander, The Cook's Companion                                                                  

One of the things I loved about Rosemary Conley's hugely successful 'Hip and Thigh Diet'  (1988) was that for dessert every night, among other things, you were 'permitted' to have a meringue basket filled with raspberries, strawberries or other berry fruits topped with raspberry yoghurt. Back then, I lost 20 kilograms (!) sticking to Conley's eating plan, and must admit that I looked and felt better than I had for many years. My eyes sparkled, my skin was luminous and I had lots of energy to keep me on the go. That little book was my handbag food bible for a while and, after a winter of ill health, my body tells me that it's time I took it down from the bookshelf again.
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Beautiful berries are making an appearance at our local farmers markets, so the time is ripe to put treats such as my simple Eton Mess and meringue nests back onto menu. There's almost no need for a recipe, however, for cooks who have yet to try their hand at making meringues, here we are.

MERINGUES
4 free range egg whites (use the freshest eggs at room temperature*)
3/4 cup vanilla-bean infused caster (superfine) sugar
1/4 teaspoon cream of tartar

fresh mixed berries and cream or yoghurt, to serve
pure icing sugar, to dust over the berries
tiny sprigs of fresh mint, to garnish

*Notes: Delia Smith reminds us that when working with egg whites, the bowl and whisk must be 'scrupulously clean', as small amounts of remnant egg yolk or fat can stop the whites from whipping. It's also worth noting that culinary sleuth, Shirley Corriher, advises in Cookwise that fresh egg whites create a more stable foam when whipped, whereas old whites will whip more quickly and produce a little more volume of foam. And 'the colder the egg whites the longer it will take to beat them to a good foam'.

First, preheat your oven to 150 degrees C and line a baking sheet with a silicone baking mat or baking paper. To make the meringues, place the egg whites and cream of tartar into a bowl. Beat until soft peaks form. Add the vanilla infused caster sugar slowly, just a dessertspoon at a time, and continue to beat until the sugar is thoroughly incorporated. Beat until the mass will slip just a little in the bowl. (Note, I have used vanilla-bean infused raw caster sugar, hence my meringues have a slight brown tinge to them).

For meringue nests, you can pipe the meringue mixture onto the lined baking sheet, or for meringues that will be broken up into Eton Mess, use a large serving spoon to place neat spoonfuls of the mixture onto the tray. Bake for around half an hour at 150 degrees C, then reduce the temperature to 120 degrees C and bake for another 30-45 minutes.  Switch off the oven, open the oven door slightly and allow the meringues to dry out (overnight is perfect).

When you are ready to serve, if making meringue nests simply sprinkle the yogurt or whipped cream and the berries into the nests and top with fruit. Or for Eton Mess, crumble the meringues and pile them into a serving dish or glass, top with cream or yoghurt (the cream can be whipped, or simply poured over), then add whole and chopped berries. You can also puree some berries to a sauce if you like a marbled effect. Dust with icing sugar, garnish with mint and serve. This quantity makes a dozen or so meringues.
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The process in pictures...

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Beautiful berries are starting to appear at our local farmer's markets...

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Passionfruit and Raspberry Chinchillas
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Tell me, do you listen to your body when it tells you it's time to implement a change in your eating plan?
Eva Taylor link
6/9/2013 12:29:23 pm

Going to have to check out this diet for sure! Sadly for me, the sugars kill my good will, breads, carbs, even some fruits and vegetables. But I can certainly get all over a meringue dessert for my guests. So beautifully presented too.

Lizzy
8/9/2013 08:45:01 pm

Eva, thank you very much.... actually we are off all carbs too at present, me on doctor's advice for a stupid hiatus hernia (this recipe has been on the back burner for a while). Enjoy.

Jane @ Shady Baker link
6/9/2013 04:30:38 pm

These look stunning Lizzy! I am not a good meringue cook...something I need to work on, this could be a good place to start. Have a lovely weekend x

Lizzy
8/9/2013 08:45:40 pm

Ah, with your fresh eggs and your skill, I'm sure you can master this, Jane. The good thing is that the meringues that break or crumble can be made into Eton Mess! : )

Laura (Tutti Dolci) link
6/9/2013 05:41:11 pm

Gorgeous meringues and those berries are so pretty! I'd happily eat this every night for dessert!

Lizzy
8/9/2013 08:46:02 pm

Thanks Laura, the berries are lovely, aren't they... and, like you, I could too!

Peter G link
6/9/2013 08:12:22 pm

Your meringue nests look gorgeous Liz! And who doesn't adore a good Eton mess?? Stunning!

Lizzy
8/9/2013 08:46:26 pm

Peter, thank you, so very kind of you... oh how I love Eton Mess! : )

Amanda link
6/9/2013 08:45:14 pm

Oh dear, this is killing me. I'm very hungry, but have sat down to catch up on some of my favourite blogs and now I'm ravenous. And this dish, Lizzy, is just about the one to break the camels back. Lovely!

Lizzy
8/9/2013 08:46:51 pm

Thanks Amanda, and apologies... it is so very lovely and very delicious! : )

Lorraine @ Not Quite Nigella link
7/9/2013 12:49:57 am

What an interesting sounding diet! Any one that will allow you to have such a delicious dessert must be easy to stick to! :D

Lizzy
8/9/2013 08:47:51 pm

Thanks Lorraine, actually I found I was eating more than prior to dieting. Conley insists on a starter before dinner too. Have only been overweight (moderately) twice in my life and both times this diet, combined with walking, worked a treat!

celia link
7/9/2013 10:13:03 am

Beautiful Lizzy! We adore meringues! :)

Lizzy
8/9/2013 08:48:17 pm

Thank you, Celia... we are quite partial to them too. What's not to like? : )

john@kitchenriffs link
7/9/2013 10:47:57 am

When I was little, meringues were always one of my mother's "company desserts." She'd serve them with berries and (usually) vanilla ice cream. Loved them then, and still do. Fun post, truly nice pictures. Thanks.

Lizzy
8/9/2013 08:49:03 pm

Oh John, that does sound nice. Your mum went to special trouble to please the guests. Meringues are good, aren't they! Thank you for your lovely compliment.

Andrea
7/9/2013 12:07:57 pm

Oh yum!!! Looks delicious, am down to Canberra a few times this month,so will look at for berries! I was so excited last year as my blueberry bush gave me our first harvest, granted, we got about 3 punnets, but they were gorgeous! I did also have a decadent sense of pleasure picking them straight off the bush and popping straight into my mouth too!

Lizzy
8/9/2013 08:50:08 pm

Oh how nice, Andrea.. three punnets is excellent. I have never had success growing blueberries, so am envious of you. I used to take my children blueberry picking at a local farm, we loved it too, that delightful feeling of popping fresh berries into your mouth!

Joanne T Ferguson link
7/9/2013 03:25:49 pm

G'day Lizzy! While I don't believe in diets, this would definitely be on the list for me!
I have learned the hard way re meringues, but it was worth it when you photos today I see and love anything decorated with berry!
Cheers! Joanne

Lizzy
8/9/2013 08:50:34 pm

Thanks Joanne, I hope you might enjoy this recipe.

christine Matthews link
7/9/2013 03:39:48 pm

Lizzy, I listen to my body but it doesn't listen to me!
John's mum was right, meringues always make an impressive dessert.

Lizzy
8/9/2013 08:51:01 pm

They do, don't they. I'm glad you listen to your body... I have only just started to do so : )

Maureen | Orgasmic Chef link
7/9/2013 11:23:23 pm

I was around in 1988 but not here - I want a diet where I can have a meringue dessert every day! This eton mess is so good. I can't leave it alone.

Lizzy
8/9/2013 08:52:02 pm

LOL, it is a good diet, Maureen. Actually, Rosemary Stanton, one of Australia's top nutritionists one told me that although she disagreed with the name of the diet, i.e. Hip and Thigh, it was basically a good low fat eating plan. Worked for me!

Barbara | Creative Culinary link
8/9/2013 03:49:38 am

This is not a mess! I love the combination; as a matter of fact, while others struggle over those stupid feet with macarons? I just make meringues!

Lizzy
8/9/2013 08:52:46 pm

LOL, you are right, Barbara. Actually, I have yet to try my hand at macarons... they are quite yummy too... but good old meringues, well, you can't beat them, no pun intended!

Adri link
8/9/2013 04:35:39 am

Oh my! How beautiful. This is my first visit to your site having come from Trevor at Sis.Boom. Blog! Your Eton Mess is no mess at all. It is beautiful, and your step by step photographic essay is grand.

Lizzy
8/9/2013 08:53:14 pm

Adri, thanks so much, so very kind of you to say. Welcome, and thank you for visiting. Must pop over to your place now : )

kellie@foodtoglow link
8/9/2013 04:00:09 pm

I never tried the Rosemary Conley diet. Her diet and exercise classes are still going on here - a slimming club really. I seldom do meringue but when I do it is always as pavlova or, with leftover broken pieces, a very messy, cream and Greek yogurt enfolded Eton mess. I too use unrefined sugar. Such a beautiful taste! Hope the warmer weather helps you to feel better ;-)

Lizzy
8/9/2013 08:58:47 pm

Hi Kellie, you are so lovely and svelte that I cannot imagine you needing to try any diet. Your 'Eton Mess' sounds perfect... I love this with raspberry yoghurt too. The warm weather is quite delicious, thank you. I have come down with a mild cold again, but overall am feeling so good that I'm doing a happy dance. : )

Krista link
9/9/2013 11:57:09 am

What a lovely thing to spoil yourself with as you recover, Liz. :-) It's absolutely beautiful.

Lizzy
10/9/2013 08:50:27 pm

Krista, thank you very much... it pays to look after oneself, no?

anna @ annamayeveryday link
10/9/2013 04:05:34 am

This looks so good and how nice to be able to enjoy it whilst sensible! Your photograph is beautiful and thoroughly tempting, I shall put this on my list for the weekend!

Lizzy
10/9/2013 08:51:10 pm

Absolutly, Anna! Thank you so very much for your kind words... and welcome to Good Things : )

GourmetGetaways link
10/9/2013 08:42:55 pm

I think this would have to be the most delicious looking example of Etons mess that I have seen!! Looks delicious.

Lizzy
10/9/2013 08:51:42 pm

Wow, thanks so much for that, GG. Very kind : )

Lisa the Gourmet Wog link
11/9/2013 02:34:05 am

I love that berries are getting cheaper to buy every week! A perfect excuse to make this :)

Lizzy
14/9/2013 12:47:09 am

Me too! And they taste so delicious!

Jennifer link
11/9/2013 11:21:32 pm

A diet where you can eat meringue sounds like my kind of diet! Love your meringues Lizzy. They are very pretty.

Lizzy
14/9/2013 12:47:40 am

I agree, Jennifer and it works too! Thank you for your kind words.

azita link
12/9/2013 02:14:38 am

Very pretty and inspiring post! Notes to self: find that book on Amazon! ;) + make a meringue already! I'm one of those cooks who've never given it a try.

Lizzy
14/9/2013 12:48:08 am

Thank you Azita, yes, it's a great book.

Fran @ G'day Souffle link
13/9/2013 03:54:58 pm

Yahoo, a great looking dessert that helps you lose weight- I'm all for it!

Lizzy
14/9/2013 12:48:22 am

Thanks Fran : )

e / dig on hobart link
14/9/2013 08:54:33 pm

sometimes meringues can set my teeth on edge - but, yum these looks so summery and lovely!

Lizzy
18/9/2013 04:33:36 pm

Isn't that funny/odd? I have the same thing with kiwi fruit! Yes, these are lovely meringues, though. : )

Zsuzsa link
19/10/2013 04:45:57 am

That's a great recipe Lizzy, thanks for sharing

Lizzy
19/10/2013 03:35:54 pm

Oh, my pleasure xo


Comments are closed.

    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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