{"id":6953,"date":"2021-06-01T08:35:00","date_gmt":"2021-06-01T13:35:00","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=6953"},"modified":"2026-09-06T06:45:39","modified_gmt":"2026-09-06T11:45:39","slug":"strawberry-and-rhubarb-eton-mess","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/strawberry-and-rhubarb-eton-mess\/","title":{"rendered":"Strawberry and Rhubarb Eton Mess"},"content":{"rendered":"\n

Piece of life<\/h2>\n\n\n\n

Considering this superb weather we are having, it is evident that we are looking for fresher recipes. While I was looking for a dessert idea, I came across this Eton Mess recipe, a traditional English recipe [it seems that I’m in my Anglo-Saxon phase] that caught my eye right away.<\/p>\n\n\n\n

About the Eton Mess<\/h2>\n\n\n\n

This dessert has a very simple construction, identical to a Pavlova but in a de-structured version. The original recipe is composed of French meringue, whipped cream and strawberries, but one’s can vary the fruits within the taste and the season. Its name comes from the famous Eton College [a renowned British school], and mess [disorder] refers to its disorganization. Simple, isn’t it?<\/p>\n\n\n\n

The meringue<\/h3>\n\n\n\n

This is the most challenging part of the recipe. Baking the meringue is always tricky; I have had some failures over the years. But it is not insuperable. I followed the super advices from “Un d\u00e9jeuner de soleil<\/a>” blog and my meringues became superb! I invite you to take a detailed look at Edda’s tips, but to give you a short brief, here are the essential points:<\/p>\n\n\n\n

1\/ use the egg whites at room temperature (ideally, separate them from the yolks a few days before, like for macaroons. Keep them in the refrigerator until the D-day.)<\/p>\n\n\n\n

2\/ Start by whipping the whites in nature (without sugar). Then, once they are well frothy, gradually add the sugar. Continue to beat until they are well stiffed and form stiff peaks.<\/p>\n\n\n\n

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Stiff peaks<\/figcaption><\/figure><\/div>\n\n\n\n

3\/ Baking is also a difficult step. The meringue is delicate and should be cooked at low heat, between 90 to 120\u00b0C [195 to 250\u00b0F], during 1h to 1h30 for the small ones (2 to 3 hours for the large ones). Once cooked, leave them in the oven for some hours. This will help to dry them out.<\/p>\n\n\n\n

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Two-tone Meringues<\/figcaption><\/figure><\/div>\n\n\n\n

You can colour your meringues to get some glamour touch. To get two-tone meringues, I followed the advice from “Anne-Sophie’s fashion cooking<\/a>” blog. Brush inside a piping bag with some liquid colouring.<\/p>\n\n\n\n