Muscovado Meringue Eton Mess
Ok so it's nearly Wimbledon time and us Brits love strawberries and cream, the odd ice cream and I personally love an Eton Mess. This week I headed down to the Aegon Eastbourne International Women’s Tennis Tournament to teach the stars of women’s tennis how to make a classic British dessert, Eton Mess. I know it's a hard life but someone has to do it!
Here's my recipe for Muscovado Meringues for that alternative Eton Mess. Muscovado meringues have a slightly richer, more caramelly flavour which I prefer to the classic white meringue which can seem a little sweet sometimes.
The general rule for these meringues, which only have three ingredients, is double the amount of sugar to the amount of egg white. My recipe below will make around 8 fist sized meringues or one large Pavlova.
. 200g egg whites
.400g light brown muscovado sugar
2 tsp of cornflour
. Pre-heat oven to 110 degrees
. Mix the sugar and whites together in a large bowl then place over a bain marie (simmering pan of water)
. Stir every now and then until the sugar has dissolved in the egg white, check this by rubbing the mixture between your fingers. If it feels grainy leave it longer.
. Add the cornflour to the mix
. Place the mix into a food mixer with a whisk attachment or use a handheld electric mixer. Whisk the mix until soft peaks form.
. Line a flat tray with baking paper and either pipe or spoon your meringues onto the tray. If you don’t have a piping bag, just use a large spoon.
. Place in the centre of the oven and cook for around 3 hours.
. These meringues take a little longer to crisp on the outside but will stay nice and chewy in the middle.
I just served these meringues with fresh raspberries and strawberries, crème fraiche chantilly and strawberry coulis. The meringues also go well with slightly more exotic flavours such as mango, banana and butterscotch sauce for an even more alternative Eton Mess. You can see from the snap below they went down well with Caroline Wozniacki. Game, Set, Match to OTC!