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Photo of Apricot Eton Mess by Vijetha Rangabashyam at BetterButter

Apricot Eton Mess

Vijetha Rangabashyam
0 minutes
Prep Time
120 minutes
Cook Time
4 People
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Recipe Tags

  • Non-veg
  • Baking
  • Dessert

Ingredients Serving: 4

  1. 3 egg whites
  2. 150 g (3/4 cup) caster sugar
  3. ĵ tsp lemon juice
  4. 250 ml whipping cream
  5. 1 vanilla pod split and seeds scrapped
  6. 2 tbsp icing sugar
  7. 1 tin apricots


  1. Preheat oven to 100 C. Line a baking sheet with parchment paper.
  2. Whip egg whites until frothy in a bowl. Add lemon juice and whip for a few more seconds.
  3. Add sugar gradually, beat egg whites until stiff and shiny
  4. Using a tablespoon, drop mounds of prepared whites on the tray, leaving 1 inch gap between each mound. Flatten the mounts using a spatula. If you fancy piping the meringues, you could do that too
  5. Bake the meringues for 1 hour to 1 hour 30 minutes, until they are slightly pale.
  6. Allow the meringues to cool in the oven over night, with the over door slightly ajar.
  7. For the whipped cream, pour the cream in a glass bowl and add icing sugar and scrapped vanilla seeds.
  8. Whip the cream until you obtain stiff peaks.
  9. To assemble, break meringue into sizeable chunks. Add a few chunks into your serving dish (wine glasses/glass bowls).
  10. Top with whipped cream and then add 2 apricot pieces. Layer with pieces of meringue again and finally top with cream again.
  11. Place an apricot on top. Repeat for remaining serving dishes.
  12. Refrigerate before serving.

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