Eton Mess

Instructions:

Preheat your oven 120 F°.

Prepare a baking sheet with parchment paper and set aside.

In a stand mixer or hand mixer, beat your egg white until stiff peaks form.

Next, gently pour in 1/3 of your sugar and mix until your egg whites have formed stiff peaks again. Repeat this process until you’ve incorporated all of your sugar.

You should now have a lovely glossy meringue. Spread the meringue in an even layer on top of your baking sheet. It doesn’t need to be too thin, maybe about the thickness of a butter cookie.

Bake the meringue in the oven for 1 hour and 15 minutes. Once it’s done, remove it from the oven and allow it to cool completely.

While your meringue is baking, you can make your strawberry sauce and whipped cream.

Cut the tops off ½ a cup of strawberries and blend them in a blender. Strain out the seeds using a sieve and set aside.

Chop up 1 cup of strawberries, removing the tops. You can cut them into slices or dice them; however, you prefer.

In a stand mixer or using a hand mixer, add your whipped cream, vanilla extract, and powdered sugar. Whip your cream to stiff peaks. Gently fold in your cut strawberries and set aside.

Find a 11-inch by 9-inch dish to assemble your meringue in. Something of equal size and volume will work as well.

Break your cooled meringue into pieces. Reserve and handful. Lay the rest on the bottom of the dish.

Spread ½ of the whipped cream overtop of the meringues.

Pour your strawberry sauce on top of the whipped cream.

Spread the rest of your whipped cream over the strawberry sauce.

Cut the remaining strawberries and sprinkle them on top.

Crush the remaining meringues and sprinkle them on top.

Serve immediately and enjoy.