A simple, throw-together combination of 3 delicious things that taste even better together: strawberries, whipped cream, and crumbled meringue.
Ingredients
3 egg whites
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
¾ cup granulated sugar
500mL carton heavy/whipping cream
⅓ cup powdered sugar (aka confectioner's sugar or icing sugar)
Pinch of salt
2 lb strawberries, washed and sliced
Instructions
Preheat oven to 275 degrees Fahrenheit. Line a large baking sheet with parchment paper or foil (this is a necessity if you want to get your nests back off!)
Place egg whites in a large bowl and let stand at room temperature for 30 minutes. (You can also just place your eggs in warm water for 5 minutes before separating if you don't feel like waiting).
Add the vanilla and cream of tartar to the egg whites and beat on medium speed until soft peaks form.
Beat in sugar, 1 tablespoon at a time, on high, until stiff peaks form.
Drop meringue into ten mounds onto prepared baking sheet. Shape into approximately 3″ cups with the back of a spoon, creating a dip in the middle (like a nest!). These will not spread much with baking so feel free to put them very close together.
Bake at 275° for 45-55 minutes or until set and dry. Turn off oven and do NOT open door; leave meringues in oven for 1 more hour.
Crumble into random pieces and store in airtight container in fridge or freezer until ready to assemble dessert.
When ready to assemble, whip cream with icing sugar and pinch of salt until it holds soft peaks.
In trifle dish, sundae glasses, or large bowl, layer whipped cream, meringue, and strawberries, doing two layers of each.
Serve immediately and refrigerate leftovers.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/07/first-on-the-first-eton-mess/