Tuesday, November 6, 2012

Eton Mess with Dark Chocolate Strawberry Meringue Roses


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It’s already November!?  I couldn’t believe 2012 is almost coming to an end.  I felt like 2012 just started not long ago.  Is it just me or are you also having the very same thought?  Thanksgiving is around the corner and I have many blessings in my life to be grateful for this year.  Hehe….no, I’m not so ahead of myself and post a Thanksgiving post now at the beginning of November.  I just wanted to say, I’m so lucky and thankful to be living in California, where I basically can enjoy these sweet and juicy strawberries almost all year round.  Of course, besides being grateful for the strawberries, I’m always grateful for my friends, my family, my readers and chocolate (although not necessarily in this order). 

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Recently, one of my customers ordered these Dark Chocolate Strawberry Meringue Roses.  It’s a recipe I originally posted back in February of 2011.  I make these meringue roses from time to time.  It just happened that the day that I needed to make these meringue roses for delivery, it was a rainy day!  If you’ve made meringues on a rainy day before, you know just how much fun I was having.  Smile  I had to bake these roses for an extra long time and keep them in the fridge at all times to keep them nice and crisp.  Luckily, I’ve received very positive feedback.  Phew….

If you haven’t try these meringue roses, you should!  They are light, crisp, packed with sweet and tart strawberry flavors (with freeze fried strawberries in them).  However, instead of using chocolate chips (as stated in the originally recipe), I chopped up some Valrhona 70% dark chocolate and melt them in the double boiler instead.  Yes, the Valrhona is more expensive than packaged chocolate chips, but totally worth it.  You can taste the difference in them.  And the (correctly tempered) chocolate layer simply adds another layer of crunch that you don’t get from packaged chocolate chips!  The extra time to temper the chocolate is totally worth it as well.

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I can’t help myself but to make another batch of these Dark Chocolate Strawberry Meringue Roses for my kids.  These are one of their favorite treats.  Instead of eating them as is, I transformed them into Eton Mess.
Eton Mess is a traditional English dessert consists of a mixture of strawberries, pieces of meringue and cream.  Back in the 1930s, Eton Mess was served at Eton College’s annual cricket game against the students of Harrow School, hence the name.

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Are you still here?  Just checking.  Enough with the history, let’s get into the kitchen and make a mess…I mean, make a Eton Mess. 

1) First, let’s prepared the strawberry sauce.  Place 1 pound of the whole strawberries, sugar and lemon juice in a medium sauce pan.  With a potato masher, crushed the strawberries over medium-high heat. 

2) Add the fresh thyme leaves now…but don’t be like me, take the leaves off the stems so you don’t have to “fish” the stems out later on, or simply tie the whole thing with a kitchen twine for easy retrieval.  Bring the mixture to a full boil. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy.  While the mixture is cooking, sliced the remaining one pound of strawberries.

3) Remove from heat and add the sliced strawberries.

4) Then, stir in the framboise liqueur. Let cool completely and chill in refrigerator.

Pictorial A

When the strawberry syrup is cooled, whip the heavy cream with powdered sugar and vanilla until stiff peak form.  To assemble the dessert:

1) Spoon a couple tablespoons of strawberry syrup into a tall glass.
2) Top with some freshly whipped cream.
3) Crush some strawberry meringues on top.
4) Spoon more strawberry syrup on the meringue.
5) More whipped cream.
6) Top with some more meringue (crush or not).  It’s easier to eat if you crush them, but it makes a more beautiful presentation if you leave the meringue roses whole.

Pictorial B

If you wonder how to pipe the meringue roses, here’s a picture to show you how.  I used a Wilton 1M star tip.  Starting in the middle and gently press the meringue batter and makes 2 full circles as the arrows shown below.

How to Pipe Rose Meringue

This “dressed up” Eton Mess is simply divine.  Imagine this, refreshing strawberry syrup with a hint of citrus, layer with freshly whipped cream and crunchy strawberry meringue cookies...that were dipped in dark chocolate!  Oh my, I need serious help here not to finish the whole batch all by myself.  These are fun dessert to make for your upcoming family gatherings too.  Simply have all the components prepared ahead of time and have the guests put their own desserts together.  Winking smile  Yes, it’s more fun to eat when they get to make their own glass….and less work for you. 

Thanks for stopping by and I hope you enjoy today’s recipe.
 
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Eton Mess with Dark Chocolate Strawberry Meringue Roses:
(Printable Recipe)

Servings: 10 regular size desserts or 20 mini ones

2 pounds fresh strawberries, divided
1 cups sugar
Juice from 1 lemon
1 teaspoon of fresh thyme leaves
2 tablespoons framboise liqueur
2 cups heavy cream
6 tablespoons of powdered sugar
2 teaspoons pure vanilla extract
a dozen of Dark Chocolate Dipped Strawberry Meringue Roses

In a medium sauce pan, heat 1 pound of the whole strawberries, sugar and lemon juice on medium-high heat.  With a potato masher, crushed the strawberries until there’s no big chunks.
Add the fresh thyme leaves now (take the leaves off the stems or simply tie the whole thing with a kitchen twine for easy removal of the stems). Bring the mixture to a full boil. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy.

While the mixture is cooking, sliced the remaining one pound of strawberries.  Remove from heat and add the sliced strawberries.  Then, stir in the framboise liqueur while the mixture is still hot. Let cool completely and chill in refrigerator.

To assemble the dessert, spoon a couple tablespoons of strawberry syrup into a tall glass. Top with some freshly whipped cream, then crush some strawberry meringues on top.

Spoon more strawberry syrup on the meringue, follow by more whipped cream.  Top with some more meringue (crush or not). It’s easier to eat if you crush them, but it makes a more beautiful presentation if you leave the meringue roses whole.

**Here’s the link to the Dark Chocolate Dipped Strawberry Meringue Roses recipe.

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40 comments:

  1. So very pretty and elegant! Love your meringue roses.

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    1. Thank you. Glad you like them. They taste really good too besides looking great, that's a plus. ;)

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  2. So pretty yeahhhhhhhhhhh......... awesome dessert...

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    1. Thank you. :) Yes, it's so simple, yet so good.

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  3. Gosh Amy, I will have to agree with Angie. Your little treat looks simply pretty & elegant. And so girly too! haha.... Wish I'm still a teenager.lol.
    Hope you're having a wonderful day dear.
    Kristy

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    1. Thank you, Kristy. Yes, a very girly dessert...but somehow it's my little boy's favorite! hahaha...he's a big fan for anything with strawberries in it!

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  4. Oh, how lovely! I'm feasting with my eyes...great idea with the meringues and I love your tips on tempering chocolate!

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    1. Thanks. Glad you like the meringues and the tips on tempering chocolate. ;) Have a wonderful day.

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  5. So pretty and yummy dessert! I remember the first time that caught my eyes to your blog is this meringue rose. I know if I try to make this rose it wont turn out like a rose at all!, I like to try your dessert one day.....

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    1. hehe...don't worry, Mel. Those meringue roses are quite easy to make. Just make sure it's not on a rainy day when you bake meringue, that's all. ;) I'm sure you can do it. The recipes and desserts on your blog are wonderful and beautiful.

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  6. It feels like summer just looking at this fabulous dessert. Love how you did the meringue roses. Truly beautiful to behold.

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    1. Thanks, Carolyn. I know....it feels just like summer having this dessert. :) Those meringue roses are my kids all time favorite. They are yummy and fun to eat.

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  7. This looks so delicious--and ditto on the fact that we're still getting strawberries this time of year! I've been buying multiple flats each week at the farmer's market so I can freeze them and prepare for winter shortages (if those ever come). I can't wait to use them in this dessert!

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    1. Oh yeah...love the beauty of strawberries. I guess I better buy more while I still see them. They could be all gone before I know it. :P I can handle strawberry shortage in my house! hahaha...

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  8. How beautiful! The meringue roses look delicious with the dark chocolate.

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    1. Thanks. Yes, I love the contrast of dark chocolate and pink strawberries too. :)

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  9. Amy this not only looks delicious but so darn pretty too! Love your presentation and pics are just picture perfect! I Love this!

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    1. Thanks, Sandra. :) Glad you love the presentation and pictures.

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  10. That looks great and must taste heavenly as well.
    I wouldn't know where to find fresh strawberries this time of the year. Luckily I made plenty of strawberry jam a few months back that might come in handy for this recipe. :)

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    1. Oh yeah...that jam would comes in handy. Or, use frozen ones if you don't have fresh ones around. :) Hope you'll love this recipe after you try.

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  11. I love this strawberries dessert...they look so refreshing and elegant...and yes, it is nice living in California...you can find everything year round...
    Thanks for sharing such a lovely post and hope you are enjoying your week Amy :)

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    1. Thank you so much, Juliana. Glad you enjoy this post. Yeah, so lucky to be in CA and get fresh produces all year round.

      Wish you a wonderful week too. :)

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  12. Your dessert is so gorgeous that I didn't even notice the fabric is Hallo Kitty pattern. LOL! I saw this earlier on IG and I thought it's so pretty!

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    1. Thanks, Nami. I'm not a fan of Hello Kitty at all, but my Baby Girl is. So, I couldn't resist to get the kitty fabric when I saw it. Plus, it goes pretty well with my pink-y, strawberry-ey desserts, I guess. hahaha...

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  13. I love this pretty dessert Amy. I just recognized your photo from instagram when I saw that California strawberries on FB was promoting your post. As soon as I saw it I said I know who's photo that is. What a refreshing dessert to eat and so beautiful to serve too. Your right we almost all can enjoy strawberries year round even here in Arkansas. My kids would love this dessert too it's a must try!

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    1. Thank you, Dear. Yeah, so glad we still get strawberries in CA. :) Yes, really appreciate CA Strawberry's shout out. I love sharing my recipes with them.

      Let me know how your kids love this dessert if you try. My kids are crazy about them!

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  14. Very beautiful and delicious looking!

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  15. I love this version of Eton Mess - it's so elegant! Love the strawberry syrup - almost looks good enough to eat on its own.

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    1. Oh yeah...the strawberry syrup is good on it's own, or on ice cream, waffles, french toast, pancakes...etc. hahaah...seems like my list can go on and on. :P

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  16. You've taken something so simple (but awesome) like an eton mess and added a gourmet touch! AWESOME.

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    1. Thank you. hehe...I guess I really enjoy making food look great so I can take the best pictures to showcase them. :) I'm glad you like my gourmet touch. Have a wonderful week!

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  17. Oh wow...everything looks so pink, red, flowery, sexy and romantic. Valentine's Day is not too far away. This would be just perfect :D

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    1. LOL...yes, everything looks pink and flowery. :P I originally made those meringue roses for valentine's day 2 years ago! Great minds do think alike, I'm telling you. ;)

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  18. This is my kind of mess!! Stunning shots, Amy!

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    1. Thank you. Yes, I love this kind of mess over any other kinds too. hahaha...have a wonderful week, my friend!

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  19. Hi Amy,
    Thank you once again for your delicious and beautiful post! I attempted to make the meringue roses at home last night but not quite successful..... The Meringue looks kinda soggy and does not stay in the rose shape for some reason. When I bite into them, they are chewy, Does it mean that they are not baked thoroughly? I cracked the oven door open and left them in overnight. Also, can I bake both sheets of the meringue at the same time, rotating them in 45 mins? Do I need to adjust the baking temperature?
    Many thanks!
    Karen

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    1. Hi Karen, thank you so much for trying the recipe. I'm sorry that they didn't turn out as you expected. For the meringue roses to hold their shapes, you need to make sure the meringue is beat to stiff peaks and shiny before piping.

      Also, the bigger the size of the roses, the longer it will take to get them totally dry in the oven. I bake them on a rainy day last time and took a lot longer than the usual bake time. You can bake 2 sheets at a time, of course. And yes, rotating them half way to ensure even baking and keep the same temperature so they don't brown up. But they will definitely take longer time to bake until crisp. I usually keep them in the closed door, turned off oven overnight so they get dried up. If they're not totally done/crisp the next day, you can always add 15-30 minutes bake time. So, it's better to make sure they are totally crisp up before dipping them in the chocolate. :) Hope that helps. Hope you'll have some beautiful and successful meringue roses on your next try. Take care and have a great weekend.

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  20. I've been wanting to make an Eaton Mess for awhile now and with strawberry season starting here and a huge meringue that I picked up today from our local bakery (because Anna insisted that it was a whipped cream cookie and after only one small taste she was sorely disappointed)this dessert idea came in handy! Thanks for the inspiration!

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    1. Oh, I agree. This recipe is perfect for the strawberry season. Sorry that Anna was disappointed by that "whipped cream cookie" (she has good imagination though). Maybe try to maker her these Strawberry Meringue cookies, I'm sure she'll love them. My kids can't get enjoy every time I made those. :) Have fun cooking.

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