Eton Mess
By: The Duo Dishes
Published: Wednesday, December 9, 2009 - 1:16am

Ingredients




Cookies

3 egg whites
1 cup powdered sugar
1/4 teaspoon cream of tartar
1/4 teaspoon almond extract
Pinch of salt

6 almonds, sliced
Strawberries & Cream

12 ounces light Cool Whip, slightly room temp
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 pounds strawberries, chopped
1 teaspoon sugar
Juice of 1 lemon

Preparation

1 With an electric mixer, beat egg whites, salt and cream of tartar to soft peaks. 2 Slowly pour in powdered sugar and continue to whip to stiff peaks. Add almond extract, combining until mixture is smooth and glossy. 3 Line a baking sheet with parchment paper and drop meringue batter in even amounts on the tray. Sprinkle with almonds. 4 Bake in a preheated oven at 200 degrees until crisp, approx. 1 1/2-2 hours. 5 Turn off oven and leave meringues in the oven overnight to dry. 6 Just before serving, toss strawberries with sugar and lemon juice. Set aside. 7 With an electric mixer, beat Cool Whip with extracts until combined. 8 Split strawberries and whipped cream amongst six bowls. Crumble meringue cookies over each bowl and stir to mix.