Lavender Eton mess is a perfect dessert for summer! It boasts ripe summer berries, rich whipped cream and crunchy meringue. Plus, it can be made ahead of time and assembled just before serving! I used coconut sugar, which turned my meringue a warm brown color and added fantastic depth of flavor. Plus, the addition of my lavender honey simple syrup took it to a whole new level!
My strawberries were a little on the tart side and it made this EVEN better! Tart plus sweet is such a yummy combination. Take this to a summer BBQ or on a picnic. Or just make it for yourself. Either way, enjoy it!
- 3 egg whites
- 3/4 cup of coconut sugar
- 1 pint whipping cream
- 1 tsp stevia
- 1 1/2 tsp lavender honey simple syrup
- 1 lb strawberries hulled and quartered
- 1 tsp vanilla extract
Preheat the oven to 265 degrees.
In a stand mixer fitted with the whisk attachment, whisk the egg whites until stiff peaks form. Slowly add in the coconut sugar (1/4 cup at a time) while whisking continuously until the meringue starts to get a glossy sheen. Fold in 1 1/2 tsp of the lavender honey simple syrup.
On a baking sheet lined with parchment paper, dollop out the meringue into 4 circles and bake in the oven for 1 hour and 45 minutes to 2 hours.
In the stand mixer, add the heavy whipping cream, stevia and vanilla extract. Over–whip the cream. (Trust me.)
Break up the meringue and fold into the whipped cream along with the strawberries.