Easterbreak: absolute bliss (+ Eton Mess!)

Ah, what a weekend! Four days bliss of no studying. I have been wandering around in the sun, meeting friends, baking things and eating lots! I also received my Shugo Tokumaru-album in the mail, and it is so good! Now I should prepare for another dive into college-madness. Coming weeks until summer will be about creating exhibitions and studying modern art. Exciting!!

The last picture is my homemade Eton Mess. It’s super easy to make, and tastes heavenly. And it only contains meringue, whipped cream and strawberries. I’ll give you my recipe.

For about 4 persons:
2 boxes of strawberries, or actually… the amount you like.
250 ml whip-cream
3 egg-whites
100 grams granulated sugar
100 grams powdered sugar

First, make the meringues. Put 3 egg-whites in a clean (!) mixing bowl. Make sure there are no little pieces of egg yolk in the whites or you will have difficulty and the egg-whites will not get fluffy. Put the mixer on maximum, and mix until the egg-whites get fluffly. Then, while still mixing, slowly add the granulated sugar. When all the sugar is in, mix a little more (no more than a minute is okay).

Get a somewhat flat spoon, and start slowly folding in the powdered sugar. Slowly beat it, while adding the powdered sugar bit by bit. And go all the way through until you can see no more loose powdered sugar.

Preheat the oven on 110°C. Get a oven-tray with baking paper. You can now put the meringue in fluffy dots (whatever you like, it’s supposed to be a mess anyhow) on the tray. When you’re finished, or just in want of eating the mixing bowl-contents (because it is so good already!!), put the tray in the oven for 30 minutes. Check after 30 minutes if they easily let loose of the baking paper.

Beat the whip-cream, add any amount of sugar you like, until firm.

Wash and cut the strawberries.

Almost done. Get the plates. Break your meringues into smaller pieces and divide over the plates. Cover a bit with whipped cream. And throw on some strawberries. (the more the better). And now it’s ready to serve. You can even eat it with a bit of strawberry liquor on the side, tastes great together. Oh, I really hope my recipe is clear enough!

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