Eton mess cups

April 9, 2013 (Last Updated: January 11, 2019)
Eton mess cups recipe

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.

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