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Recipe Detail Page
Eton Mess
Spring 2019
CLASSIC (OR FRENCH) MERINGUES are the easiest and most popular; crisp on the outside, softer inside and perfect as a base for tarts or mounded with fruit and cream. If your meringues are a failure, you can break them up, mix them with whipped cream and raspberries and call it an Eton Mess, an old English dessert that’s still popular today.
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Classic (French) Meringues
These are basic meringues, easy to make and always wonderful to eat. The centre is slightly marshmallow-like and the outside is crisp. Make individually or as one 9-inch (23-cm) circle. They keep in an airtight container for a few days. To make a pavlova use the same ingredients but beat in 2 tsp (10 mL) cornstarch with the vinegar. This makes a meringue that’s softer inside.
