entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: eunice moyle

by Grace Bonney

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You’ve seen a sneak peek of the Hello!Lucky sisters, Eunice and Sabrina Moyle, now comes time to peek into their recipe album for their favorite recipes. We’ve seen meringues here before, like the meringue berry cake that Ditte Isager made, also known as a pavlova in certain parts of the world. Now read Eunice’s favorite recipe, the Eton Mess. Next week, Sabrina’s recipe… –Kristina

CLICK HERE for the full recipe after the jump!

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Eton Mess is absolutely delicious and a cinch to make. I’m including a recipe for home-made meringues (I love doing everything from scratch) but store-bought meringues work just as well, and make this a dessert that can be whipped up in no time at all.

Meringues
4 large egg whites
½ tsp cream of tartar
1 cup super fine sugar (if you don’t have superfine sugar, just put regular granulated sugar in a food processor for about 30 seconds)

The Mess
½ lb fresh strawberries
3 tsp granulated white sugar
3 tsp pomegranate juice
1 cup heavy whipping cream

Meringues

Preheat oven to 225 degrees and place the racks at the top and bottom of the oven.
Line two cookie sheets with parchment paper. In the bowl of your mixer, with a whisk attachment, beat the egg-whites, vanilla, and cream of tartar on medium speed until soft peaks form. Add the sugar, a spoonful at a time, and beat on high speed until the meringue holds very stiff peaks.

Before you place the meringues on the cookie sheet, put a little dab of meringue on each corner of the underside of the parchment paper – this will keep it from slipping.

Using two spoons, drop 2 inch mounds of meringue onto the cookie sheet in rows.

Bake the meringues for an hour and a half to two hours, rotating the baking sheets from top to bottom and from back to front about halfway through to ensure even baking. The meringues are done when they are pale ivory in color and firm enough to be lifted off the cookie sheet with out sticking. Remove a test meringue and let it cool for 5 minutes. If it’s ready, it should be crisp and dry when you break it in half (if the center is only slightly sticky, it will crisp as it cools). When your meringues are done, turn off the oven and let them cool.

The Mess

Chop strawberries into bite-sized pieces. Combine with three teaspoons of sugar and three teaspoons of pomegranate juice. Set aside. Whip the heavy whipping cream until it’s a softly aerated mass – not beaten until stiff. Break about 10 of the meringues into bite-sized pieces and gently fold the meringues and strawberry mixture into the whipped cream, reserving a little bit for a decorative flourish when serving.

Serve in delicious messy mounds with a bit of the reserved strawberry mixture on top.

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Whipping the meringues.

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Meringues, ready for the oven.

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A finished meringue.

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Preparing the strawberries.

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Mix strawberries with sugar and pomegranate juice

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Mixing everything together.

Voila! Dessert genius!

Why Eunice chose this recipe:

Eton mess is an English dessert that I discovered the first time I went to England to meet my fiancé’s mother. Now it’s my all time favorite dessert. It consists of a mixture of strawberries, crunchy pieces of meringue and cream. It’s traditionally served at Eton College’s annual “Fourth of June” celebration and was supposedly invented when a Labrador accidentally sat on a picnic basket in the back of a car on the way to a picnic – which I can totally believe, as it’s exactly the kind of thing my dogs would do to a picnic basket, if left to their own devices! Well, that and devour everything in it, right down to the last flavor molecule.

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