In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract. (Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.)
Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Then, using two spoons, place 10 equal sized mounds of meringue onto the prepared baking sheet.
Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.
Meringue Cookies can be stored in an airtight container for several days.
Makes about 10 - 2 1/2 inch (6 cm) meringues
Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. If not using right away, cover and place in the refrigerator. (The whipped cream can be made several hours in advance.)
Strawberries: Place about one third of the strawberries in your food processor and process until just pureed. Alternatively, you can crush them with a potato masher or fork. Cut the rest of the strawberries into bite size pieces and place in a large bowl, along with the pureed strawberries. Sprinkle the granulated white sugar over the strawberries and stir to combine (can be made about one hour before assembling the Eton Mess).
Eton Mess: Break five to six meringue cookies (use more or less if you like) into bite size pieces. Then fold the strawberries and meringue cookies into the whipped cream. Place in pretty dessert bowls or long stemmed glasses. Serve immediately.
Serves 4 - 6 servings.
3 large egg whites (3 ounces or 90 grams)
1/4 teaspoon cream of tartar
3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor)
1/2 teaspoon pure vanilla extract
Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
Strawberries:
1 pound (454 grams) fresh strawberries
2 tablespoons (30 grams) granulated white sugar, or to taste
