Eton Mess
- 4 large egg whites
- 1 cup plus 1 tablespoon sugar
- 3/4 lb strawberries
- 2 tablespoons sweet Sherry
- 1/2 cup well-chilled heavy cream
- Preheat oven to 225
- Line a baking sheet with parchment paper.
- Beat whites with a pinch of salt in a large bowl with an electric mixer until they just hold soft peaks.
- Gradually add 1 cup sugar, beating, then beat until meringue holds stiff, glossy peaks.
- Spoon meringue into 4 mounds on parchment paper and spread each into a 3 1/2-inch round, smoothing tops.
- Bake in middle of oven until crisp and firm, about 1 1/2 hours.
- (If weather is humid, cooking time may be longer.)
- Cool meringues completely on baking sheet in turned-off oven or on a rack and carefully peel off parchment.
- Halve some small strawberries for garnish.
- Slice remaining strawberries and stir together with Sherry and remaining tablespoon sugar in a small bowl.
- Macerate 20 minutes.
- Drain strawberries in a sieve set over a bowl, reserving syrup.
- Beat cream in a chilled bowl until it just holds stiff peaks and beat in reserved syrup.
- Spoon cream mixture over meringues and top with strawberry slices.
- Garnish plates with halved berries.
egg whites, sugar, strawberries, sweet sherry, well
Taken from www.epicurious.com/recipes/food/views/eton-mess-103204 (may not work)