meringue questions & recipe (includes microwave version)

Bronnie

Little_Vics wrote: »

unfortunately not, they've ended up in the bin. Choc brownies instead!

Nooooo! Get them out quick!

Eton mess. Made with broken meringue and a bag of frozen berries!
http://www.homesandgardens.com/cookery/seasonal/Eton_mess_article_72360.html

jackieglasgow

Eton mess, don't bin them!!!!!

Pink.

I made meringues today and they stuck fast to the parchment. Having read the posts on here yesterday I didn't get my knickers in a twist and start swearing at the tray...I just got some raspberries out of the freezer and changed desert to Eton Mess, so many thanks to Jackie and Bronnie. :T

I'll add this to the main meringue thread later as Vck's question and the solution may help others.

Pink

Fruball

Little_Vics wrote: »

unfortunately not, they've ended up in the bin. Choc brownies instead!

:eek: Noooooooooooo!!! Eton Mess, or just eat it as it is - scrummy!

If you are near me i'm coming round!!!!!

Bronnie

........or mix them with cream and/or ice cream with

1. sliced banana and toffee sauce
2. tinned peaches and raspberry sauce
3.mixed chopped nuts and chocolate sauce.

............can't you just tell by my unhealthy obsession that I started anew at Slimming World today!!

Stephen_Leak

Another vote for Eton Mess, and a recipe, if anyone needs it.

ETON MESS

Serves 2

INGREDIENTS

450g of fresh strawberries
250ml of double cream
250g of meringue
1 tablespoon of white sugar

METHOD

Wash the strawberries, remove any stalks and chop them into quarters. Break or chop the meringue into rough 2cm (1 inch) pieces.

Pour the cream into a bowl. Lightly whip the cream. Don’t over-do it: it should still be pourable.

Add the meringue pieces, strawberries and sugar. Gently mix together and serve.

ADDITIONS & ALTERNATIVES

Use ready-made meringue, especially if it’s broken and reduced in price.

If you make your own meringue, this is the dish to practice with. If they weep, crack or even collapse, you can still use them in this. However, you do have to make it a day in advance.

For the romantic version, top with a large whole strawberry and offer this to your partner.

Authentic Eton mess uses strawberries, but other summer fruits work well.

Even Heston Blumenthal has had to concede that Eton mess is "quite simply impossible to improve upon".

HISTORICAL NOTES

Eton mess originated at Eton College in the 1930’s, when a mixture of strawberries or bananas with cream or ice cream, all stirred together (hence the name "mess"), was served in the school’s "sock shop" (tuck shop). One anecdotal story is that the dessert was ‘invented’ by a Labrador dog, when it sat on a picnic basket containing strawberries and cream in the back of a car. Losing the bananas and ice cream, but with the later addition of the meringue, it has evolved into the unashamedly wicked and quintessentially English summer dessert. It is traditionally served at Eton College's annual prize-giving celebration picnic on what is still called the "Fourth of June", despite now actually taking place on the last Wednesday in May.

Hellyboo

Bronnie wrote: »

........or mix them with cream and/or ice cream with

1. sliced banana and toffee sauce
2. tinned peaches and raspberry sauce
3.mixed chopped nuts and chocolate sauce.

............can't you just tell by my unhealthy obsession that I started anew at Slimming World today!!

Meringues aren't too bad on SW! Just not with all the creamy yummy toppings - a vanilla muller light and a bit of fruit is about as decadent as it gets! Still a nice little treat though

SallyForth_2

I can't believe the OP just chucked them in the bin. What a waste!

Little_Vics

Sorry - just come back to this! I had to chuck them - the insides weren't cooked at all and it was just mush. Eton Mess was my initial thought, but there's no way I could have made it work.

Thanks for all your thoughts though!

Crap_with_money.com

I'm trying to make a pavlova for the first time, and it seems eveything's destined to go wrong!

My whisk broke, so I put the egg white into the blender, which seemed to do the trick. It got "stiff" enough that I could hold it over my head without it falling out, but then I started to add the sugar (20g at a time) and it'a gone really "liquidy" again! it's far too runny to spoon out onto the baking paper - do I start again? Or keep whisking?

xx