ROASTED APRICOT & ROSE ETON MESS
I first heard of eton mess about a year ago when they seemed to take over last summer’s dessert posts in the blogosphere. After much research (and by that I mean going through to the second page of search results from google), I was able to discern that it’s a parfait of sorts, with fresh or preserved fruits layered with whipped cream and broken up meringue cookie bits.
I made them from scratch and included them in the recipe here, but feel free to buy meringue cookies from the store and use those instead. However, I will warn you that the recipe for meringue below is pretttty great, and leaves you with both a crunchy shell and a gooey marshmallow-y inside that most store-bought meringue cookies lack.
It’s a really great make-ahead dessert, so long as you keep the three components (fruit, whipped cream, meringue) separate and only mix them together right before the guests arrive. I plan on making this again often in the coming months of sun and heat, and I recommend that you do the same.
Roasted Apricot & Rose Eton Mess
By Eva Kosmas Flores of Adventures in Cooking
Makes about (6) 8-ounce mason jar servings
• 3 egg whites
• 1 cup ultra-fine baker’s sugar
• parchment paper
• 4 apricots, cut in half and pitted
• 1/3 cup light brown sugar ¼ teaspoon cinnamon
Rose Whipped Cream
• 2 cups whipping cream
• ¼ teaspoon rose water
• ¼ teaspoon vanilla extract
• Begin by preparing the meringue. Preheat the oven to 200 degrees Fahrenheit. In a large bowl, beat together the egg whites at medium high speed with a whisk attachment until they hold soft peaks. While you’re beating the egg whites, microwave the ultra-fine sugar on high for 2 minutes, pausing at the 1-minute mark to give the sugar a good stir.
• Once the egg whites have a soft peak, gradually add the hot sugar to the egg whites while continuing to beat them over a period of 30 seconds. Continue beating the mixture at medium-high speed until thick, shiny, and glossy, which may take several minutes. If you take a bit of the meringue and rub it between your thumb and forefinger and feel lots of gritty sugar, it needs to be mixed more. If you barely feel the grit of the sugar, it’s ready for the oven.
• Line a baking sheet with parchment paper and add a ¼ cup dollop of meringue onto the sheet. Continue to add the meringue dollops onto the sheet, and make sure to leave 2 inches of space between each meringue. Place the baking sheet in the oven and bake for 1 hour. Then turn the oven off and allow the meringues to cool inside the oven with the oven door closed for another hour. Remove the baking sheet from the oven and set aside.
• Preheat the oven to 375 degrees Fahrenheit. Toss the apricot halves in a bowl with the brown sugar and cinnamon until lightly coated. Then place them on an unlined baking sheet and roast them for 20-30 minutes or until soft and deeply orange. Remove from the oven and allow to cool completely before placing them in the refrigerator to chill.
• To prepare the whipped cream, beat the cream in large bowl at medium high speed with a whisk attachment until thickened and fluffy. Add the rose water and vanilla extract and whisk for 20 seconds more, then remove and place in the refrigerator.
• Once the roasted apricots have chilled, layer the whipped cream, meringue, and roasted apricot halves in an 8-ounce mason jar until it is full. You can garnish the top with a whole meringue cookie or an apricot half. Serve immediately.