Eton Mess with Elderflower Macerated Berries

A light and refreshing take on the classic Eton Mess, featuring fresh berries macerated in elderflower liqueur. Perfect after a savory quiche.

Prep Time

15 minutes

Total Time

45 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.10/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

3Egg Whites(Large, at room temperature)

£0.50

175gCaster Sugar(Superfine sugar)

£0.45

2tbspElderflower Liqueur(St. Germain recommended)

£1.50

500gMixed Berries(Strawberries, raspberries, blueberries, blackberries)

£4.00

250mlHeavy Cream(35% milk fat or higher)

£1.80

1tbspPowdered Sugar(For whipping cream, adjust to taste)

£0.15

Total Cost

£8.40

£2.10 per serving

Instructions

1.
Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
2.
In a clean, dry bowl, whisk the egg whites until stiff peaks form.
3.
Gradually add the caster sugar, one tablespoon at a time, whisking well after each addition until the meringue is glossy and forms stiff peaks.
4.
Spoon the meringue onto the prepared baking sheet in roughly equal-sized portions. You can make them any shape you like.
5.
Bake for 1 hour, or until the meringues are crisp and dry. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This prevents cracking.
6.
While the meringues are baking, prepare the berries. Wash and hull the strawberries. In a large bowl, combine all the berries and gently toss with the elderflower liqueur. Let them macerate for at least 15 minutes, or up to an hour.
7.
In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form. Be careful not to overwhip.
8.
To assemble the Eton Mess, lightly crush the meringues into smaller pieces. In individual serving glasses or bowls, layer the crushed meringues, macerated berries (including the juice), and whipped cream. Repeat the layers until all the ingredients are used.
9.
Serve immediately or chill for a short time before serving. Best served fresh.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (240g)

495 kcal / 2071 kJ

Carbs

50g

19% of RDA

Fat

32g

46% of RDA

Protein

3.5g

7% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

47 g

52% of RDA

Sodium

30 mg

1% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

Ensure the bowl and whisk are completely clean and dry before whisking the egg whites. Any grease will prevent the meringue from forming properly.

The meringues can be made a day ahead and stored in an airtight container. This allows you to focus on the berries and cream on the day of serving.

Adjust the amount of elderflower liqueur to your taste. You can also use another liqueur, such as Kirsch, or a splash of elderflower cordial.

For a richer flavor, use mascarpone cheese instead of whipped cream.

Cooking Equipment

Oven

Mixing Bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Spring Pea & Asparagus Quiche with Lemon-Herb Crust

A light and flavorful quiche showcasing the best of spring produce. The lemon-herb crust adds a bright and aromatic touch to this elegant lunch.

1 hour 15 minutes

6 servings

Medium

"Pairs perfectly with this dessert"

Starter

Watercress & Mint Soup with Crème Fraîche

A light and refreshing soup perfect as a starter, especially when paired with richer dishes like quiche.

35 minutes

4 servings

Easy

"This light and vibrant soup provides a refreshing contrast to the richness of the quiche. The peppery watercress and cooling mint cleanse the palate, while the crème fraîche adds a touch of creamy indulgence that echoes the quiche filling without being too heavy. It's a simple, elegant starter that captures the essence of spring."