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Meringues-4

How to make meringues + Eton Mess with Balsamic Strawberries and Blueberries {gluten free}

June 28, 2015 | 23 comments

Okay, so I decided to make something festive for like the second time, and it turned out to be a 4th of July eton mess. Get the irony? Or is it patriotically unacceptable to have a British dessert on a day in which we declared independence from Britain?

I mean, you don’t have to mention it’s a British dessert. It can just be the most delicious, decadent and fluffy dessert ever. How can it not be? This ridiculously easy and refreshing dessert is composed of meringues, whipped cream, and FRUIT!!!! Specifically, balsamic strawberries and blueberries. If you’re sticking your nose in the air right now, thinking vinegar + strawberries??? that has to be the most disgusting combo ever!, you stand corrected. Trust.

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Anywho, meringues are the best things ever. Like really. My perfect one is always going to be crispy all over, but sometimes, it might be slightly chewy in the middle (for that liittttttlllee change in texture, ya know?). Oh and it has to be white. A bit tinted to hit that they were cooked, maybe. But never NEVER in the whole wide world will they be YELLOW or BROWN. No no NO!!!!

Oh and they have to be smooth too. As in the meringue when piped out, should be perfectly smooth and creamy. It should not look curdled. 😐

Meringue Process

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Okay, so back to the eton mess. Since they’re made of three components that don’t exactly have to be mixed together for this fail-proof recipe to work, I took this opportunity and LAYERED everything. Yaaaassssss. No regrets.

Seeee????

Layering

Layering2

What could be better on a hot summer day? Even if you don’t make this for the 4th of July, it’s absolutely wonderful anytime! The whipped cream is lightly sweetened and dotted with sweet, crunchy meringues, juicy strawberries, and plump blueberries. The strawberries macerated in the balsamic vinegar really develops more flavor and it doesn’t taste like you put in vinegar at all! I dunno what happens, but the flavor kinda mellows and it’s absolutely the best thang ever. So go! Try it!

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Notes

-The meringues get soggy after being left out in a humid environment. As a result, they’re best eaten shortly after/day of and keep them in a dry location (I always keep mine in the oven). If they do become sticky and weepy, stick them back in the oven, turn on the heat for the lowest it’ll go and keep it in there for 5 – 15 minutes.
-Any fruit works just fine. I did blueberries + strawberries because it’s what is in season (plus 4th of July!).
-I didn’t put the blueberries in the balsamic vinegar -they were added when layering. You can, however, add in the blueberries with the strawberries to macerate.
-You don’t have to stick the fruit in balsamic vinegar if you don’t want to.
-This is best assembled up to an hour before, or else the meringues get soggy and it kinda beats the purpose of meringues.

4th of July Eton Mess with Balsamic Strawberries and Blueberries

4th of July Eton Mess with Balsamic Strawberries and Blueberries

Fruit
1 ¾ cups strawberries
1 tbsp balsamic vinegar
2 tbsp sugar
1 cup blueberries
Meringues
3 egg whites
½ cup granulated sugar
¼ cup powdered sugar
Whipped Cream
1 cup whipped cream
3-4 tbsp powdered sugar

For the balsamic strawberries (and blueberries), mix all the ingredients together and let it sit for at least 4 hours at room temperature.

Preheat the oven to 200 F.

Whip the egg whites. When they become foamy, slowly pour in the granulated sugar while continuously whipping them. Keep whipping until stiff peaks form. Fold in the powdered sugar until fully incorporated. The egg whites should still be pretty stiff.

Pipe rounds onto a parchment sheet.

Bake in the oven for 1 hour. Turn off the oven and let them rest for 30 minutes without taking them out of the oven.

For the whipped cream, whip all the ingredients for the whipped cream together until soft peaks form.

To assemble, roughly crush some of the meringues into a serving glass and drop in some whole ones also. Add a layer of whipped cream, then the fruit. Repeat until the glass is full. Top with some crushed meringues.

http://www.sprinklewithsalt.com/2015/06/28/how-to-make-meringues-eton-mess-with-balsamic-strawberries-and-blueberries-gluten-free/


23 comments...

read or add your own

  1. Eva on

    June 29, 2015 at 5:13 am says

    Il est tellement beau ton dessert!! Ici il fait trop chaud en ce moment, c’est parfait pour goûter ce dessert tellement british!!

    Reply
    • Anne on

      July 2, 2015 at 11:07 pm says

      Naturellement Eva! 😀

      Reply
  2. Hannah | The Swirling Spoon on

    June 29, 2015 at 5:41 am says

    I love this gif-a-licious post! So many delicious textures going on here O_o!!! Your meringue looks perfect. Also balsamic + strawberries forever. And ever.

    Reply
    • Anne on

      July 2, 2015 at 11:07 pm says

      Hahahahahaaa thanks so much Hannah!!!

      Reply
  3. Harriet Emily on

    June 29, 2015 at 5:47 am says

    These photos are seriously INCREDIBLE! They are so stunning, literally amazing, you are so talented! This recipe looks so delicious too, and I love the mini piped meringues – they look adorable! What a yummy dessert.

    Reply
    • Anne on

      July 3, 2015 at 2:43 pm says

      Awww you’re so sweet! I love mini things ;D

      Reply
  4. Beeta @ Mon Petit Four on

    June 29, 2015 at 4:43 pm says

    Wow! These look so perfect! They’re an elegant and delicious treat that would work perfectly for the 4th of July here! I also love when meringue is crunchy on the exterior and has a slight chewy interior..the textural difference is always awesome! :) The balsamic strawberries also look like perfection! <3

    Reply
    • Anne on

      July 3, 2015 at 2:43 pm says

      Thank you!!! I just recently discovered that balsamic strawberries are so so delicious… How did I live without them???

      Reply
    • Anne on

      July 3, 2015 at 2:44 pm says

      Thanks!

      Reply
  5. Joanne on

    July 5, 2015 at 6:51 am says

    Actually, I think it’s all kinds of ironic to serve a British dessert on Independence Day…and I LOVE IT. These are gorgeous!

    Reply
    • Anne on

      July 5, 2015 at 10:28 pm says

      Hahahha thank you!

      Reply
  6. Cheyanne @ No Spoon Necessary on

    July 5, 2015 at 9:47 am says

    Balsamic vinegar and strawberries are like heaven and earth in the flavor department – so naturally I am in love with this fresh and fabulous treat! This is perfect well beyond the 4th of July! Hope you had a great holiday! ♡ Cheers!
    P. S- I actually think it’s quite funny and tongue in cheek that this is British and you prepared it for the 4th!! I giggled 😉

    Reply
    • Anne on

      July 6, 2015 at 11:07 am says

      We did! thx so much!!!

      Reply
  7. Thao @ In Good Flavor on

    July 5, 2015 at 7:29 pm says

    It might be ironic to make a British dessert on the 4th of July, but food is the unifier—it brings us all together. Right? I love balsamic with strawberries! This dessert is gorgeous, and your photos are beautiful!

    Reply
    • Anne on

      July 6, 2015 at 11:07 am says

      Definitely ;D Thanks Thao!

      Reply
  8. Ben Maclain | Havocinthekitchen on

    July 5, 2015 at 7:47 pm says

    Oh, Eton Mess, my love! That’s really one of the most prominent English desserts – so bright, delish and easy to assemble. And I do love its name. I has to love the name ha-ha:) Well done, Anne!

    Reply
    • Anne on

      July 6, 2015 at 11:07 am says

      I know right??? Thank you Ben!

      Reply
  9. Abby on

    July 5, 2015 at 8:10 pm says

    These are gorgeous, Anne! <3

    Reply
    • Anne on

      July 6, 2015 at 11:07 am says

      Thank you!

      Reply
  10. Anne on

    July 13, 2015 at 10:42 am says

    Yum! I love meringues & whipped cream together, add the balsamic strawberries and this just looks fantastic! Have to make this some time in the summer!

    Reply
    • Anne on

      July 16, 2015 at 9:53 am says

      Thank you Anne! 😀

      Reply

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