The story isn’t new: girl decides to make custard, girl is left with lots of egg whites, girl doesn’t know what to do with them, girl trawls the internet in search of a good recipe, girl ends up making the simplest one she can find because she is essentially lazy.
The above explains the origin of these meringues. I had 3 egg whites and wanted to make something that would challenge me in some way. Meringue is not a challenge, at least not at the moment, while I am happy in the safety of the french method. However, if there is something that I can always use some practice in, that is indeed piping. So instead of my usual meringue nest – or blob or whatever you’d like to call it, I set my sights on small meringue kisses.
Using this recipe from Canelle et Vanille – this is where I point out that I envy this post because the idea of making white sweets is so incredibly clever. I made white clouds of icing sugar and then white clouds of meringue. Patiently piped onto silpats and baked for about half an hour each, I was left with I think over a hundred small meringue kisses and no idea what to do with them.
And then, epiphany: Eton mess.
There is nothing better than Eton mess. In fact, if you ever have any meringue at home and don’t know what to do with it – just make Eton Mess. It’s easy, no fuss and absolutely delicious. Seriously, there aren’t many desserts out there that can give you as much satisfaction.
So we had a week of Eton Mess and it always disappeared so quickly that there was no time for pictures. Anyway, I can’t possibly take good pictures of that – just trust me when I say it’s wonderful and if you’ve never tried it you should let me know – I will either judge you or make you some. It’s incredibly simple: either crush meringue (or if it’s small enough use it whole) with some cream whipped to your preferred consistency – mine is sort of soft peaks – and add fresh or frozen red fruits. Quantities to your discretion.