Description
This no-fuss Eton mess dessert is super easy to make with just a few pantry staples.
Ingredients
Units
Scale
For the Meringues:
- 4 egg whites
- 1 cup sugar
For the Whipped Cream:
- 1 cup heavy cream
- 1 tablespoons sour cream (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon sugar, or to taste
For the Blueberry Balsamic Compote:
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 1/2 tablespoons good-quality balsamic vinegar
- 1/2 teaspoon grated lemon zest
- 2 teaspoons fresh lemon juice (about 1/2 lemon)
Instructions
For the Meringues:
- Preheat the oven to 200 degrees. Line 2 baking sheets with parchment paper and set aside.
- Beat the egg whites in a stand mixer, or in a large bowl with an electric hand mixer, until soft peaks form, about 5-6 minutes.
- With the mixer running, gradually add the sugar until it’s incorporated.
- Continue to beat the egg whites until the whites are glossy and form stiff peaks, about 5-10 minutes.
- Spoon about 10-12 meringue disks onto your baking sheet. They should each be about 3-4 inches in diameter. They don’t have to be perfect — you’re going to break them up when you assemble the dessert.
- Bake until the meringues are crisp and dry on the outside and sound hollow when tapped on the bottom, about 1 1/2 to 2 hours.
- When the meringues are done baking, turn the oven off and let them cool in the oven with the door ajar for another 1-1 1/2 hours.
For the Whipped Cream:
- While the meringues are baking, make the whipped cream.
- Add all the ingredients to the bowl of a stand mixer (or into a large bowl if using a hand mixer) and beat together the ingredients until soft peaks form. Adjust the sweetness, if necessary, and put aside until ready to use.
For the Blueberry Balsamic Compote:
- For the compote, combine the blueberries and sugar in a medium saucepan and bring to a simmer over medium heat, making sure not to boil the mixture.
- As the berries start to break down, smash with a fork. Continue cooking until the sugar is completely dissolved and the juices have started to thicken, about 5 minutes.
- Add the balsamic vinegar and continue to simmer, stirring often, for about another 7 to 10 minutes.
- Remove from the heat and let cool for about 10 minutes. Then add the lemon zest and lemon juice and stir to incorporate.
- Set aside until ready to use.
To Assemble:
- When you are ready to serve, break each meringue into 2-3 pieces. Then layer the pieces into bowls or onto plates.
- Top the meringue pieces with dollops of whipped cream and a few spoons of the blueberry balsamic compote.
- Sprinkle with pistachios or nuts of your choice.