Eton mess

Daisy Ginns

Daisy Ginns from Invicta Grammar School in Maidstone 2018 entrant

I wanted to use local ingredients to make a good tasting dish that I Andy my family would enjoy.


Preheat the oven. First, crack the egg whites into a clean bowl, making sure to not include any egg yolk. Using a food mixer or an electric hand whisk. Whisk them on a medium speed until they resemble stiff peaks. Turn the speed up and start adding the caster sugar a tablespoon at a time and slowly, until the mixture looks like fluffy clouds. Then, turn off the speed and using a spatula, fold in the icing sugar. The meringue should now be smooth and thick. Then using a piping bag, pipe into small profiterole size meringues. Put into the oven for one and a half/and forty five minutes.

When they have cooled, put a generous amount into a glass and top with cut up strawberries and cover with whipped cream. Serve.


For the meringue:
4 large egg whites
115g caster sugar
115g icing sugar
For the Eton mess:
500g strawberries
450ml double cream