Elegant, simple and utterly delicious, these Eton mess cups are a sure crowd-pleaser. This traditional English dessert is quick and easy to make. It is also the perfect recipe for using left-over meringue.
Eton mess cups
- 3 egg whites
- a pinch of cream of tartar
- 5ml (1 tsp) vinegar
- 315g (1½ cups) castor sugar
- good quality store-bought vanilla
- ice cream, to serve
- mixed frozen berries, to serve
Preheat the oven to 110°C and line a baking tray with baking paper.
Using an electric mixer, beat the egg whites with the cream of tartar and vinegar until soft peaks form.
Slowly add the castor sugar a little at a time, beating continuously until the mixture becomes thick and glossy.
Add spoonfuls of the meringue mixture to the baking tray.
Bake in the oven until meringues are crunchy, about 40 – 45 minutes. Switch the oven off and allow the meringues to cool in the oven with the door ajar. 6 To serve, remove the meringues from the baking tray and crush into serving glasses. Top with ice cream and frozen berries and repeat with the layers, ending with a final berry layer.