Eton Mess

Eton Mess (serves 3-4)
*1 1/2 cups whipped cream ( I prefer fresh whipped cream made with 1 cup heavy cream mixed with 1 tbs powder sugar on medium-high speed for a couple of minutes. Be sure not to over whip or the cream will start to curdle)
*1 1/2 cups chopped strawberries
*1 1/2 cups crushed meringue cookies (recipe below)
For starters, if you are able to find meringue cookies, you are lucky and this will be a lot easier! All you need to do is layer or mix all ingredients into a dessert bowl and you’re all set! Unfortunately, we couldn’t find meringue cookies so I made my own the night before. If you’re in the same boat as me, follow the recipe below for the meringue portion of an Eton Mess:
Meringue Cookies (adapted from Emeril Lagasse)
*2 egg whites, room temperature
*1/2 tsp cream of tartar
*1/2 tsp vanilla
*2/3 cup sugar
Preheat oven to 350F
Start by beating the egg whites until they are foamy. Next, beat in the cream of tartar until incorporated and mixture is fluffy. Start to slowly add sugar while beating, until you’ve added half of the it. Add in the vanilla and beat until incorporated. Slowly add in the rest of the sugar and continuing beating until the meringue is shiny and slightly stiff.
On cookie sheets lined in parchment paper, dollop 1 tsp of meringue. Continue to dollop meringue at least 1 inch apart until you have used entire mixture. Put the cookies in the oven and turn the oven off. Do not open the oven (not even to peek!) until the next morning, or at least 8 hours.

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