Have you ever heard of an Eton Mess? I had never, till recently. Intrigued, I looked it up:
A quick glance at Pinterest showed this dessert, for the most part, layered in a large bowl or individual glasses – like a parfait. There was an occasional cake, and someone even made a wreath. Having tried putting meringues in popsicles before – to disastrous effect – I knew better than to go that route.
So I decided to start with strawberry swirled meringue cookies. As much of a fan as I am of allthesugar, I could not deny how pretty – and far more flavorful – that fruit swirl would be. And the tartness of the berries would provide an even nicer flavor contrast than those chocolate swirled meringues I made a while back.
So that took care of the meringue and the strawberries. But what about the whipped cream? I was going to simply sandwich it between the cookies (I mean…………….). But then I remembered the 2-ingredient ice cream I’ve made for those Cookie Monster and Biscoff popsicles – and one of the ingredients? Whipped cream!
I layered in some more strawberries, just because, and even my chocolate-loving husband gave a resounding thumbs up.
You’ll have some ice cream left over……………not the worst thing to happen to your freezer, I assure you.
2 cups chopped strawberries
1/4 cup honey
4 egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup sugar
14-ounce can sweetened condensed milk
2 cups cold heavy cream
Make the strawberry swirl: Bring the chopped strawberries and honey to a boil; simmer for 10 minutes and let cool completely. Mash or puree.
Make the meringue cookies: Pre-heat the oven to 200 degrees; line 2 baking sheets with Silpats or greased parchment paper.
Beat the egg whites on low speed till frothy and completely covered in tiny bubbles. Add the cream of tartar and increase speed to medium. When tracks begin to form, add the sugar, a little at a time, then increase the speed to high and beat till mixture is stiff and glossy. Gently and quickly fold in half the strawberry puree, being careful not to overmix so that you see the swirls.
Using a spoon, dollop mounds of meringue on your prepared baking sheets. Bake for 2 hours, or till dry and crisp. Turn off the oven and leave the door ajar for one hour. Transfer cookies to a cooling rack to cool completely, then store in an airtight container till ready to use. Clean out your mixer bowl and attachment.
Make the ice cream: Line a loaf pan with parchment paper or plastic wrap. Pour the sweetened condensed milk into a large bowl. Place the heavy cream in the bowl of your mixer; whip until stiff peaks form. Fold 1/4 of the cream into the condensed milk, to lighten it a bit. Then add the remaining cream and fold till smooth and fully incorporated (be careful not to overmix).
Transfer half of the mixture into your prepared pan – drizzle with half the reserved strawberry puree and swirl with a thin knife. Repeat with remaining ice cream and strawberry filling, cover with plastic wrap and freeze overnight.
To assemble, soften the ice cream till spreadable. Match up the meringue cookies in pairs and place a scoop of ice cream on the flat sides of half the cookies. Use a small angled spatula or the back of a small spoon to flatten, then top with the remaining cookies. Keep frozen till ready to serve.
This delicious recipe brought to you by Sheri Silver