By David Tanis
- Total Time
- 30 minutes, plus 2½ hours for meringues
- Rating
- 4(172)
- Notes
- Read community notes
There is a traditional English dessert called Eton Mess, attributed to Eton College, in which broken meringues, strawberries and softly whipped cream are folded together. “Mess” in this context doesn’t mean “messy,” but rather “mixture.” This recipe is a springtime mess of rhubarb and strawberries. Feel free to substitute other berries or stone fruit as they come into season. It’s an easy dish to put together, especially if you use store-bought meringues. Instructions are given here for making meringues, but it is a bit of a project and one that should not be attempted in humid weather because the meringues will not set properly. If you prefer a more refined version, spread meringues with whipped cream, spoon the fruit on top, and call it Pavlova.
Featured in: The Makings of a Delicious Eton Mess
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Ingredients
Yield:6 to 8 servings
- 4egg whites
- 1cup/200 grams sugar
- Or use 6 to 8 store-bought meringue shells
- ¾pound/340 grams rhubarb, chopped (about 3 cups)
- 1cup/200 grams sugar, plus 2 tablespoons for cream
- 11-inch-piece cinnamon stick
- 6cloves
- 1cup/240 milliliters heavy cream
- 1teaspoon rose water, optional
- 2pints/1 pound/450 grams strawberries, hulled and halved or quartered
- 3tablespoons chopped pistachios
- Mint leaves for garnish
For the Meringues
For the Mess
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
386 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 2 grams dietary fiber; 63 grams sugars; 4 grams protein; 42 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the meringues: Heat oven to 200 degrees. Put egg whites in a mixing bowl. Beat at high speed until thickened and foamy, then gradually add sugar and continue beating until whites are glossy and hold stiff peaks, about 10 minutes.
Step
2
Line a baking sheet with parchment paper and place 6 to 8 large spoonfuls of whites on it, 2 to 3 inches apart. Flatten meringue blobs slightly with a knife and bake for 1 hour. Reduce temperature to 150 degrees and bake for 1½ hours, until dry and crisp. If time permits, leave meringues in turned-off oven overnight to dry thoroughly. Cool and store in an airtight container.
Step
3
Cook the rhubarb: Put rhubarb in a nonreactive saucepan, add sugar, cinnamon and cloves, and stir to combine. Cook over medium-high heat, stirring frequently; it should become juicy and syrupy in a few minutes. Lower heat and continue cooking until rhubarb is tender but not mushy, about 10 minutes. Cool to room temperature.
Step
4
Whip the cream in a large bowl with 2 tablespoons sugar, leaving it quite soft, almost pourable. Add rose water if using. Break or cut meringues into 1-inch pieces and add to bowl. In a separate bowl, combine strawberries, rhubarb and all juices and toss to coat. Add strawberry mixture to meringues and cream. Using a rubber spatula, fold everything together.
Step
5
Transfer to a serving bowl or individual dishes, sprinkle with pistachios and garnish with mint leaves.
Tip
- Many bakeries sell meringues ready-made, sometimes called meringue shells. You may substitute meringue cookies if larger shells aren’t available.
Ratings
4
out of 5
172
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Cooking Notes
Laura Perry
America's Test Kitchen discovered a marvelous hack for whipped cream: whip it in the food processor, not a mixer. It looks and tastes like regular whipped cream but will hold for days in the fridge (it has smaller air bubbles, apparently). I tested it and it works. No more last minute stress or fooling around with gelatin to make whipped cream ahead!
Mary Sojourner
May I suggest just using rhubarb? Strawberries dull its fine taste.
See Wah Loke
I ate a very simple and delicious version of this in London when I was visiting my sister. She used just strawberries (English ones in season are truly marvelous), store-bought meringues and greek yoghurt to substitute for the cream. Maybe a sprinkle of sugar. DIY assembly at the table. The greek yoghurt added richness but still felt somewhat healthy. Also one less item to wash.
IZ
Worth noting: this "fine mess" is a gluten-free dessert
Larry
The result of this recipe were far too sweet for our tastes. There was a nice melding of flavors with contrasting textures, all overwhelmed by a cloying sweetness. Maybe that's how the English like it. I would suggest starting with much less sugar in the rhubarb and adjusting upward for your tastes, remembering that the meringues are super sweet. See Wah Loke's suggestion to use Greek yoghurt, presumably unsweetened, would cut the sweetness and add a needed jolt of acid.
wenda
No, the English don't like it this way ... reducing sugar makes many American recipes tolerable to the British palate. And traditionally, this recipe uses strawberries only - but a 'fool' is how we like our rhubarb!
jhbev
A pinch of cream of tartar helps stabilize egg whites.
David Blake: .
I substitued out the rhubarb and used on the starwberries (picked fresh that morning) because we are in strawberry season right now and they are truly delicious. I reduced the sugar in the meringues and after mixing the "mess" I drizzed a small bit of good balsamic vinegar over it all
helen holtby
The sugar is necessary for the meringues, but I too thought there was too much sugar on the rhubarb and reduced it by half. I am English, and would say that except for treacle tart, we tend to favour some tartness in our desserts, pun intended!
Jackie N
We have been fans of Eton Mess every since my husband attended an English Pudding Club a number of years ago. Must say rhubarb took "The Mess" to a whole new level. Because the meringues are sweet, no need to add sugar to the whipped cream. A tablespoon or so of Grand Marnier in the cream adds an adult touch. Our best short cut for meringues are those available at Trader Joes. Another round of "Mess" will be on the table tonight!
Naomi
We also have this desert in Switzerland - usually made with raspberries. I would suggest cooking the rhubarb with honey instead of sugar. You need a lot less and it's a lot less icky sweet. One can also use ground organic almonds as a topping and, if you are buying your meringues, try getting them organic as well - they are usually much nicer when made with brown sugar than the highly refined white sugar.
Mary
I used 1/4 the sugar called for based on the comments, and it was perfect. Strawberries are not yet in season so I (don’t gasp) cooked a few frozen ones, chopped fine, with the rhubarb, because the combination is sublime. Put a candle in the mess and served it in lieu of birthday cake. It was absolutely wonderful.
MT
My freezer is always full of egg whites so happy to find a way to use them up.
EKSanfilippo
My meringue turned out perfectly (done as written). Halved the sugar for the rhubarb anyways, and noticed a lot of comments did the same. Very tasty. Spices in the rhubarb added a warmth that was very pleasant. Served w fresh strawberries and cherries that had been sliced and dressed w vanilla, sugar and balsamic. Good contrast to the rhubarb.
Barbara
Used monk fruit - erythritol instead of sugar- meringue too sweet going with amount of sugar in recipe. Might need that much sweetener for the fruit. Used frozen rasberries instead of strawberries. Really delicious. Look forward to making meringue with less sugar.
Karen
subbing Greek yogurt for the whipped cream, and using a quarter cup or reduced amount of sugar with the rhubarb. preheated 350 degree oven and then turned off the oven and left them overnight.
jacquie
Definitely use less sugar with the rhubarb 1/2 cup or less…one can always adjust upwards!
Carol P
The meringue soaks up the juices pretty quickly and gets soft. Mix it into the "mess" just before serving to keep it crunchy.
Big Lar
Way too sweet as written!
michelle
Any suggestions for an oven that won’t go to 150? The lowest setting is 170. And - it is convection if that helps.
Katarina
My oven won't go below 170, what should I do?
Mary
I used 1/4 the sugar called for based on the comments, and it was perfect. Strawberries are not yet in season so I (don’t gasp) cooked a few frozen ones, chopped fine, with the rhubarb, because the combination is sublime. Put a candle in the mess and served it in lieu of birthday cake. It was absolutely wonderful.
Naomi
We also have this desert in Switzerland - usually made with raspberries. I would suggest cooking the rhubarb with honey instead of sugar. You need a lot less and it's a lot less icky sweet. One can also use ground organic almonds as a topping and, if you are buying your meringues, try getting them organic as well - they are usually much nicer when made with brown sugar than the highly refined white sugar.
helen holtby
The sugar is necessary for the meringues, but I too thought there was too much sugar on the rhubarb and reduced it by half. I am English, and would say that except for treacle tart, we tend to favour some tartness in our desserts, pun intended!
Corine
Good but a bit sweet, even with only 1/2 cup sugar added to the rhubarb.
Val
I made this tonight, subbing Greek yogurt for the whipped cream, and using a quarter cup of sugar with the rhubarb. Interesting and unusual, guests loved it.
Jackie N
We have been fans of Eton Mess every since my husband attended an English Pudding Club a number of years ago. Must say rhubarb took "The Mess" to a whole new level. Because the meringues are sweet, no need to add sugar to the whipped cream. A tablespoon or so of Grand Marnier in the cream adds an adult touch. Our best short cut for meringues are those available at Trader Joes. Another round of "Mess" will be on the table tonight!
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