Eton Mess

1. 1

   Preheat oven to 225<F.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   Beat whites with a pinch of salt in a large bowl with an electric mixer until they just hold soft peaks.

4. 4

   Gradually add 1 cup sugar, beating, then beat until meringue holds stiff, glossy peaks.

5. 5

   Spoon meringue into 4 mounds on parchment paper and spread each into a 3 1/2-inch round, smoothing tops.

6. 6

   Bake in middle of oven until crisp and firm, about 1 1/2 hours.

7. 7

   (If weather is humid, cooking time may be longer.)

8. 8

   Cool meringues completely on baking sheet in turned-off oven or on a rack and carefully peel off parchment.

9. 9

   Halve some small strawberries for garnish.

10. 10

    Slice remaining strawberries and stir together with Sherry and remaining tablespoon sugar in a small bowl.

11. 11

    Macerate 20 minutes.

12. 12

    Drain strawberries in a sieve set over a bowl, reserving syrup.

13. 13

    Beat cream in a chilled bowl until it just holds stiff peaks and beat in reserved syrup.

14. 14

    Spoon cream mixture over meringues and top with strawberry slices.

15. 15

    Garnish plates with halved berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.