It’s Christmas time…always a nice and cozy time of the year, which I really enjoy! I especially enjoy the possibilities to spend quality time in the kitchen. And of course to spend quality time with my family to eat a nice dinner. Personally I’m not a huge dessert-fan; I like the starters and small bites but mainly non-sweet dishes. You’ll also see this in my recipes and the dishes I like to cook but I know that a lot of people do really like to have a nice dessert. Therefore I’m trying to come up with some dessert recipes as well.
I’ll try to make some quick and easy dessert recipes and post them online. The one below is not really quick but if you buy the egg white cookies (meringue) in the supermarket, you can win 2 hours of baking time. The original Eton Mess recipe has a lot of whipped cream in it, but since I don’t like whipped cream I tried to come up with an alternative that is nice and fresh and not really heavy (and fat). Hopefully it’ll give you a bit of Christmas inspiration.
Ingredients for 4 pers.:
- 2 eggs (only white part)
- 100 gr sugar powder
- 500 gr strawberries
- 1 package of “Bastogne” cookies
- ½ lime
- fresh mint leaves
How to prepare it:
I always like to serve this dish in little glass bowls so you can see the different layers. The preparation isn’t too difficult but it takes some time to dry the egg whites to create the cookies.
Heat up your oven to 100 degrees.
Mix the egg white with an electric mixer whilst adding the sugar powder slowly. The mix will start to shine a bit while it’s thickening; it will form small peeks. Take a spoon or cooking bag to form small cookies on your baking tray (covered with baking foil). Bake the cookies for one hour in the oven, with the door open (small gap) and leave them for a second hour in the oven, whilst the oven is turned off.
The way the egg foam dries out is based on your oven so it’s very important to watch the process carefully. It could take a lot longer than I indicated above. You can check the cookies by feeling their structure, if the stickiness has gone down they should be good. Depending on the oven an indication can also be good to check the color, if they turn a bit brown they are also almost done but they won’t color all the time.
Crush the Bastogne cookies until it’s a fine powder. Cover the bottom of the glass with a layer of cookie powder. Cut some strawberries in slices and cover the cookie powder with a layer of strawberry slices.
Keep some strawberries separated for the decoration. Mix the left-over strawberries with some fresh mint leaves and the juice of half a lime until you get a nice fruit sauce. Crumble some of the meringue cookies through the red sauce but make sure that you keep some of your meringue cookies left over for decoration. Cover the layer of strawberries with a layer of sauce mix and decorate with some mint leaves, a meringue cookie and a strawberry.
Enjoy!
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