Strawberry Pistachio Eton Mess
For those of you not familiar with an Eton Mess, it’s an English dessert, traditionally made with whipped cream, strawberries and meringue. It’s usually all muddled together and served haphazardly…which I find to be the dish’s best quality. A no fuss no muss kind of mentality. This Strawberry Pistachio Eton Mess is one of my new favorite desserts and I’m so excited to share it with you because honestly, pistachio and strawberry, for me, is the ultimate flavor combination. Like peanut butter and jelly. Or banana and nutella. Don’t let the homemade meringue intimidate you at all because it couldn’t be easier to make. The whole dish comes together for an unbelievable dessert you’ll want to make again and again.
If you’ve never tried an eton mess before (let alone heard of it), let this Strawberry Pistachio Eton Mess be the sign you didn’t know you needed to make it and try it for yourself. It’s absolutely delicious and the addition of pistachio together with strawberry is a match made in heaven. Let me know what you think below and as always, thank you so much for reading and following along.
Strawberry Pistachio Eton Mess
Equipment
- Mixing bowls
- Stand or hand mixer
- Food processor
- Baking sheet
- Serving dishes
Ingredients
- 2 large egg whites
- 1/8 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/4 cup pistachio butter (optional)
- 1/2 cup roasted salted pistachios chopped
- 1 lb strawberries rinsed
- 2 cups heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 250°F. Line a baking sheet with parchment paper and set aside.
- Beat the egg whites in a large bowl with the cream of tartar on high until soft peaks form. Slowly add the sugar, in a steady stream, while continue to beat on high until stiff glossy peaks form. Gently fold in the pistachio butter, if using, and 3/4 of the chopped pistachios.
- Using two spoons, dollop spoonfuls of the mixture onto the prepared baking sheet, about 2 inches apart. Sprinkle with a few more chopped pistachios (saving some for garnish at the end) and bake until the meringues are completely hard and come off the paper easily, about 1 hour to 1 hour 15 minutes. Remove from the oven and allow to cool completely.
- Hull the strawberries and roughly chop them. Add half of them to a blender and purée until smooth. Reserve the remaining chopped berries for later.
- Beat the heavy cream in a large bowl with the powdered sugar and vanilla, on high, until soft peaks form. Remove about 1 cup of the whipped cream and reserve. Crush up 3/4 of the cooled meringues and add them to the bowl with the cream along with the reserved chopped strawberries and half of the puréed strawberries. Fold until somewhat combined, it doesn’t have to be perfect. Divide the mixture between 4 or 6 individual serving glasses (depending on the size of the glass). Top each with the reserved whipped cream, reserved crushed up meringues, remaining puréed strawberry and finally some more chopped pistachios. Enjoy immediately or refrigerate until ready to serve. Enjoy!
