Eton mess stacks

Eton mess stacks

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 6 mins

Stagger the cooking
Vegetarian

Vegetarian

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.
Try

Barney says...

'These meringues aren't quite the same as the classic, but they take seconds to make, then just a few seconds more to cook'

Per serving

550 kcalories, protein 2g, carbohydrate 96g, fat 20 g, saturated fat 11g, fibre 2g, sugar 94g, salt 0.1 g

Recipe from Good Food magazine, July 2008.

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Latest comments and suggestions

  • Binder photo Sue

    06 July 2008

    Sue commented on this recipe

    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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  • Binder photo Sue

    06 July 2008

    Sue commented on this recipe

    needed an extra half an egg white

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  • Binder photo Leanne

    15 July 2008

    Leanne commented on this recipe

    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.

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  • Binder photo leckythn

    06 August 2008

    leckythn commented on this recipe

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

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  • Binder photo evilbendyone

    25 May 2009

    evilbendyone commented on this recipe

    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!

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  • Binder photo little cook :)

    28 May 2010

    little cook :) commented on this recipe

    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 :)

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  • Binder photo Rachael

    13 November 2010

    Rachael commented on this recipe

    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!!

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  • Binder photo Sapphire

    17 November 2010

    Sapphire commented on this recipe

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

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  • Binder photo Sapphire

    17 November 2010

    Sapphire rated this recipe

    5 stars

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  • Binder photo Yo-Yo

    06 January 2011

    Yo-Yo rated and commented on this recipe

    5 stars

    this recipe sounds great!, will definately be trying it!

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  • Binder photo Khaddoroshik

    18 July 2011

    Khaddoroshik rated and commented on this recipe

    4 stars

    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!

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  • Binder photo sailorgirl

    18 December 2011

    sailorgirl rated and commented on this recipe

    4 stars

    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!

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  • Binder photo meganking97

    05 June 2012

    meganking97 commented on this recipe

    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! :)

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 6 mins

Stagger the cooking
Vegetarian

Vegetarian

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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Per serving

550 kcalories, protein 2g, carbohydrate 96g, fat 20 g, saturated fat 11g, fibre 2g, sugar 94g, salt 0.1 g

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