Summer Desserts

What happened to May?  I have so much to share.  Time for a summer dessert.  I got this recipe from Ina Garten, a/k/a "Barefoot Contessa."  It is called "Eton Mess".  It consists of crumbled meringue cookies, fruits, and whipped cream.  I make my own meringues... it is very easy but does require a non rainy day. No problem here - we are in a drought!  The meringues will keep for days in an airtight container. Or you can purchase meringues from your grocery store.  Use whatever fruits you like.

Meringue Cookies
3 egg whites
1 tsp vinegar
1 tsp vanilla
Pinch salt
1 cup sugar
1 cup chopped nuts
Red food coloring

Preheat oven to 250 degrees.  Beat egg whites until foamy.  Add slowly vinegar, vanilla, and salt.  Still beat until foamy 1 minute.  Beat in sugar slowly over a 7 minute time frame (Important).  Fold in nuts and food coloring.. a few drops.  Drop on parchment lined cookie sheets.  Bake for about 45 minutes to 1 hour.  Let cool completely.  Store in airtight container.

Ina's Eton Mess (9 servings)
6 (6 ounce) pkg fresh raspberries, divided
1 1/2 cups plus 1/4 cup granulated sugar
2 Tablespoons freshly squeezed lemon juice
1 1/2 Tablespoons framboise liqueur (optional)
2 1/2 cups cold heavy cream
2 tsp vanilla
5 to 6 (3-inch) bakery meringue shells, broken in pieces

Pour 3 packages of the raspberries, 1 1/2 cups sugar, and the lemon juice into a 10-inch saute pan.  Crush the berries lightly with a fork & bring mixture to a full boil over medium-high heat.  Lower the heat & simmer for 10 minutes, stirring occasionally, until mixture is syrupy.  Fold remaining 3 packages of raspberries and liqueur into hot mixture & refrigerate until very cold.
In bowl of an electric mixer fitted with whisk attachment, beat the cream, the remaining 1/4 cup sugar, and vanilla on medium-high speed until it forms peaks.
In decorative glasses, layer a spoonful of whipped cream,  a spoonful of raspberry mixture, and then a few meringue pieces.  Repeat once or twice, depending on the size of the glasses, until glasses are full, ending with berries and a dollop of cream.  Serve immediately or chill for an hour, until ready to serve.

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So, I did not make this syrup mixture.  I just used fresh berries.