Sweet Simplicity: Homemade Meringue for the Perfect Eton Mess

There’s something beautifully carefree about Eton Mess. It’s not about precision or presentation—it’s about indulgence. A tumble of crisp meringue, soft whipped cream, and fresh berries, all folded together in a glorious, creamy swirl. It’s one of my favourite ways to serve dessert, and it all starts with one key element: homemade meringue.

Why Make Meringue from Scratch?

Sure, you can use store-bought meringue, but once you try making your own, you’ll never go back. The homemade version is lighter, crisper, and melts away like spun sugar on your tongue. It’s shockingly easy and only needs a few pantry staples.

Simple Meringue Recipe for Eton Mess

Ingredients:

• 3 large egg whites (room temperature)

• 150 gr caster sugar (I use powdered sugar)

• A pinch of salt

• I like to add zest of an orange, lemon or lime. You can also sift in a tbsp coco powder for a chocolatey twist.

  
  

Instructions:

1. Preheat your oven to 150°C (300°F) and line a baking tray with parchment paper.

2. Whip the egg whites in a clean, dry bowl until they form soft peaks.

3. Gradually add sugar, one spoonful at a time, whipping well between additions until the meringue becomes thick, glossy, and holds stiff peaks.

4. Fold in the flavouring like the zest of coco powder (if using). The meringue should be smooth and hold its shape when lifted.

5. Spoon or pipe small dollops onto the baking tray. They don’t need to be perfect—after all, they’ll be crumbled later!

6. Bake for an hour, untill they are crisp on the outside and gooey in the inside.

Building the Eton Mess

Once your meringues are cooled and crisp, the fun begins.

• Crumble them gently into a bowl.

• Whip some cream (lightly sweetened, if you like).

• Fold in fresh berries—strawberries are traditional, but raspberries, blueberries, or even stewed rhubarb are amazing too.

• Layer or mix it all together in glasses or bowls. Rustic is the vibe here!

A Few Tips

• Don’t worry if your meringues aren’t uniform—craggy ones actually work better in a mess!

• You can make the meringues in advance and store them in an airtight container for a few days.

• Add a swirl of berry coulis or lemon curd for extra flavour.

Why I Love This Dessert

Eton Mess is my go-to when I want something impressive but effortless. It feels light and summery, but it’s just as welcome in the colder months with poached fruit or warm compote. And the best part? You can make it entirely your own with whatever fruit and flavours you have on hand.

Have you ever made meringue from scratch? Or do you have your own spin on Eton Mess? Let’s swap stories in the comments—I’m always up for trying a new variation!