Eton mess stacks

Eton mess stacks

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 6 mins Stagger the cooking

Skill level

Easy

Servings

Serves 4

We love individual puddings, they add a certain 'Je ne sais quoi' to an occasion. And these fab little meringues are definitely an occasion pudding

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
550
protein
2g
carbs
96g
fat
20g
saturates
11g
fibre
2g
sugar
94g
salt
0.1g

Ingredients

  • 1 egg white
  • 350g icing sugar
  • 1 tsp crushed cardamom seeds
  • a little oil for greasing
  • 142ml pot double cream
  • juice 1⁄2 lemon
  • 250g punnet raspberries

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Method

  1. Lightly whisk the egg white, then stir in the icing sugar and cardamom to make a firm fondant icing. Roll the icing into 8 golfballsize balls (you probably won’t need all of it). Two at a time, place the balls at opposite ends of a greased piece of baking paper, then microwave for 30-40 secs on High until quadrupled in size. Leave to cool for a few mins, then lift off the paper and repeat until all the balls are cooked.
  2. Whip the cream with half the lemon juice. Crush half the raspberries, then fold through the cream. To serve, place a little splodge of raspberry cream onto each plate. Stack a meringue with some more cream, then place another meringue on top. Spoon over more cream, then top with a few whole raspberries. Dust with icing sugar and serve.

Recipe from Good Food magazine, July 2008

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Comments

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meganking97's picture

Done these for a GCSE catering exam, they went really well though needed an extra half an egg white. Extremely easy to make and saved me loads of time in the exam. They don't rise as much as in the picture but are very tasty and just melt in the mouth. Got lots of praise for the presentation, and tasters were very impressed! :)

sailorgirl700's picture
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Easy to make and really light. Mine took about 35 seconds in a 750 watt microwave on full power. They really do quadruple in size! The raspberry cream was lovely, I did pass the raspberries through a sieve to get a really smooth coolie before adding to the cream as we don't like the pips!

khaddoroshik's picture
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Looked delectable and my guests oohed and aahed! Just the way it is built the cream is too little for the meringue so served additional amounts on the side. Tasted simply brill!

tottyrules's picture
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this recipe sounds great!, will definately be trying it!

lilprinci's picture
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Wonderful recipe!!!!!! You can make some simple recipes that are quick to make yet tasty! Do more!Do more!!! Thank you

edgleyrh's picture

I did this as a quick pudding at a Pampered Chef show - it was great, lots of oohs and ahhhhs. One time it did burn though in the microwave (and my finger so be careful) I think it had something to do with the liquid content, too much and it burns? it needs to be like fondant icing? I was doing a trifle at the same time and I just added the meringues into the trifle and it tasted delicious as an adaption!!

07smay's picture

I made them and found them really tastey! I used more cream and raspberries, and didn't put the meringue in the microwave for very long at all - it hardens out of the microwave. Won a little cooking competition with them - yummy :)

evilbendyone's picture

not impressed, tasted disgustingly sugary, definitely need more egg whites and not as good as if cooked in oven. There are no shortcuts to the real thing!

leckythn's picture

Mine burnt in the microwave! I don't think I did anything wrong - any suggestions?

lb02252's picture

I was disappointed as they didn't rise like in the picture. Possibly OK for crumbling, but not similar to real meringue cooked in the oven.

suewaite's picture

needed an extra half an egg white

suewaite's picture

I needed 1 and a 1/2 egg whites and thought these meringues would be great crumbled with ice cream or a large eton mess but they spread in an uneven pattern so would not look smart enough to present at a dinner party. They were really easy to make though

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