Eton Mess-ish

Eton Mess-ish

Meringue recipe inspired by Bon Appetit

For the meringue:

3 egg whites, large

200 grams granulated sugar

2 teaspoons salt (if you are using kosher salt, reduced this by 1 teaspoon)

¼ teaspoon cream of tartar

1 teaspoon vanilla paste

lime zest from 1 lime

Adjust your oven rack to the center of the oven and preheat to 200˚F. Combine egg whites, granulated sugar, salt and cream of tartar in the bowl of a stand mixer. Use a whisk attachment to beat over medium-high speed until glossy and stiff peaks form. Add the vanilla and beat until incorporated, about 45 seconds.

Line a rimmed baking sheet lined with a silicone baking mat or parchment paper. If you are using parchment paper, you can use small dots of meringue in the corner to stick the paper to the baking sheet. Use a rubber spatula to spread the meringue out in an even layer. Leave a small gap between the edge of the baking tray and the meringue to make it easier to remove after baking.

Use a microplane to grate the lime zest all over the meringue. Bake the meringue for about 2-3 hours until it’s firm and dry to the touch. The meringue should easily pull away from the baking mat or parchment with lifted with an offset spatula. Let the meringue cool for 45 minutes before using. It will become firmer as it cools.

For serving:

2-3 cups of your favorite tropical fruits like starfruit, papaya, mango and raspberries

granulated sugar, to sweeten the fruit and whipped cream

orange zest, freshly grated

2 cups heavy cream

1 cup yogurt

Peel the fruit you’re using (if needed), cut everything into small pieces. Toss with a little granulated sugar and orange zest and set aside.

In a clean bowl, whip the heavy cream until soft peaks form. Add in the yogurt and a little sugar to taste. Continue whipping until the cream forms medium peaks.

To serve: you can layer the components in serving vessel or arrange on a large platter to serve a group at once.