Strawberry Eton Mess
This creamy meringue dessert is divine. It's so pretty served in clear martini-type glasses. If you like, you can layer the cream and strawberry mixture as shown in the photo. You can also add blackberries for extra flavor and color.
egg whites
4
large
salt
1
pinch
white sugar
1
cup
fresh strawberries
¾
pound
sweet sherry
2
tablespoons
white sugar
1
tablespoon
heavy cream
½
cup
 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
  Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.
  Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.
  Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.
  Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
  Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
  Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.
