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Eton mess

Eton mess

Eton mess

PT1H30M

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1
Preheat the oven to 100˚C/lowest gas mark setting
2
Whisk the egg whites until very stiff then gradually add the caster sugar. Beat until well dissolved, then add the icing sugar and whisk until combined. Place into a piping bag and pipe large domes onto a baking tray lined with parchment paper
  • 80g of egg white
  • 80g of caster sugar
  • 80g of icing sugar
3
Place the meringues in the oven for 1 hour or until the outer shell is firm. Whilst still warm, scoop out all of the soft meringue and discard so you are left with just a shell
4
For the raspberry sauce, blend ½ a punnet of raspberries into a purée and pass through a fine sieve until smooth
  • 1/2 punnet of raspberries
5
For the Eton mess, slice the rest of the raspberries in half then gently fold into the cream with the raspberry jam and the raspberry liqueur, if using. Fill the meringue shells with the ‘mess’ ingredients, place on a bed of raspberry sauce and serve
  • 25ml of raspberry liqueur

Ingredients

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Imperial

Meringues

Eton mess

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