Eton Mess With A Twist

• for the meringues:
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup superfine sugar
• for the Eton mess:
• 1 pound fresh strawberries, hulled
• 2 tablespoons orange liqueur, such as Cointreau or Grand Marnier
• 1 tablespoon confectioners' sugar
• 1 1/2 cups cream
• 4 or 5 meringue nests

1. To make the meringues, preheat the oven to 300 degrees Fahrenheit. Line a baking tray with parchment paper. If you want to be exact and neat, trace 2 1/2-inch circles onto the parchment paper with a pencil to use as a guide, then flip the paper over so you don't get pencil marks on the meringues.
2. Place the egg whites in a spotlessly clean bowl. Whisk on a medium speed until foamy, then add the cream of tartar. Continue to whisk until soft peaks form. Add the sugar a little at a time and continue whisking until all the sugar has been incorporated and the egg whites are very stiff and shiny.
3. Using two spoons (or a piping bag if you want the practice), place rounded spoonfuls of the egg white mixture in rows on the lined baking tray. You want them to be around 2 1/2 inches in diameter.
4. Place in the oven, then immediately reduce the oven temperature to 275 degrees Fahrenheit and bake for 1 hour. Turn the oven off and leave the meringues undisturbed in the oven until the oven is completely cold, or better yet, overnight, to allow them to dry out.
5. Cut the strawberries into halves or quarters, depending on their size (you want them to be bite sized). Place about one-third of the berries and the confectioners' sugar in a food processor or blender and process until just pureed (or you can mash them with a potato masher or fork). Place the remaining strawberries in a bowl and pour over the orange liqueur. Set aside to macerate while you whip the cream (the longer you can leave them steeping in the liqueur, the better).
6. Whip the cream just until soft peaks form. Break up the meringues into bite-sized pieces and add them to the whipped cream. Add the chopped strawberries, reserving a few for decoration. Gently fold in all but a few tablespoons of the puree, marbling it throughout the cream mixture. Spoon into individual serving dishes and drizzle with the remaining puree and reserved strawberries. Serve immediately.

meringues, egg whites, cream of tartar, sugar, mess, fresh strawberries, orange liqueur, sugar, cream, meringue nests

Taken from food52.com/recipes/4868-eton-mess-with-a-twist (may not work)