ETON MESS (STRAWBERRY MERINGUE DESSERT), Low-carb, sugar-free, gluten-free
By: Judy Barnes Baker
Published: Monday, May 23, 2016 - 2:17pm

Ingredients




4 egg whites from large eggs, at room temperature
¼ teaspoon of cream of tartar
5 tablespoons powdered erythritol*
High Intensity sweetener equal to 1 tablespoon sugar, such as stevia or monk fruit
½ teaspoon sugar-free vanilla extract
A tiny pinch of salt
1 pound fresh, ripe strawberries**
Sweetener equal to 2 tablespoons of sugar
2 teaspoons of liqueur (Chambord, Framboise, or other flavor), optional
½ teaspoon sugar-free vanilla extract
1 cup heavy cream
Sugar substitute equal to 1 tablespoon sugar
4 egg whites from large eggs, at room temperature
¼ teaspoon of cream of tartar
5 tablespoons powdered erythritol*
High Intensity sweetener equal to 1 tablespoon sugar, such as stevia or monk fruit
½ teaspoon sugar-free vanilla extract
A tiny pinch of salt
1 pound fresh, ripe strawberries**
Sweetener equal to 2 tablespoons of sugar
2 teaspoons of liqueur (Chambord, Framboise, or other flavor), optional
½ teaspoon sugar-free vanilla extract
1 cup heavy cream
Sugar substitute equal to 1 tablespoon sugar
1/2 teaspoon vanilla extract

Preparation

1 See Directions here: http://www.carbwarscookbooks.com/eton-mess-strawberry-meringue-dessert/

About

“Eton Mess” is one of those silly names the English have for homey dishes, like Toad in a Hole (sausages cooked in popover batter), Bubble and Squeak (fried mashed potatoes with cabbage), Spotted Dick (boiled pudding with raisins), and Wet Nelly (bread pudding). One story says the name originated at Eton college when a dog sat on a picnic basket that contained a strawberry meringue cake. The resulting mess was so delicious, they’ve been squashing them ever since.