Eton Mess

Ingredients

• 4 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• 1 pinch salt
• 1 cup (200 g) superfine sugar
• 1 tsp vanilla extract, divided
• 1 1/2 lb (675 g) strawberries, hulled and quartered
• 1/3 cup plus 2 tbsp (90 g) superfine sugar, divided
• 2 cups (480 ml) heavy whipping cream

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Preheat the oven to 200°F (95°C), line a baking sheet with parchment, and make sure the mixing bowl and whisk are grease-free.
2. Step 2.Beat the egg whites, cream of tartar, and salt until foamy, then gradually add the 200 grams sugar while beating to glossy stiff peaks.
3. Step 3.Beat in one-half teaspoon vanilla, spread or pipe the meringue on the prepared sheet, and keep the layer reasonably even for uniform drying.
4. Step 4.Bake for 1 hour, turn off the oven, and leave the meringue inside for 1 to 2 hours until crisp and completely cool.
5. Step 5.Toss the strawberries with the one-third cup portion of sugar, lightly crush some berries, and rest them until a bright syrup develops.
6. Step 6.Whip the cold cream with the remaining 2 tablespoons sugar and one-half teaspoon vanilla to soft peaks that still fold easily.
7. Step 7.Break the cooled meringue into bite-size pieces, reserving a few attractive shards, and fold most of it gently through the whipped cream.
8. Step 8.Fold in the strawberries and their syrup only a few times for visible ribbons, then portion immediately and garnish with the reserved meringue.