|image: Pier One|
I call mine Eaton Chaos!
First I needed meringues. If you have ever made them before, you know that they are very time consuming, but oh wow, how fabulous they are! I have been attempting to make the perfect meringue for a couple of months now and finally found success at just right time!
All I used for this meringue was five fresh eggs from our hens and 1 1/2 cups of sugar.
Use a medium to large bowl for beating your whites because they will most definitely expand!
Whip on high speed for about ten minutes or so as they will become frothy and eventually take on a beautiful whipped look. At this point gradually fold in your sugar, and if you are coloring your meringues a drop or two of your color.
When you whites are stiff and can stand alone, take spoonfuls of the meringue and glob onto parchment lined baking sheets. They don’t have to be perfect.
Bake at 200 degrees for four hours. The outside will be crispy while the insides will be chewy.
Let cool for about 15 minutes and then crumble the meringues into little chunks…. you’ll need about two cups.
NOW, for the Eaton Chaos!
Layer whipped cream with the crumbled meringue mixed in (I whipped about 16 ounces & added three tablespoons of sugar to it), with sliced strawberries, another layer of whipped cream and then top with strawberries.
Simple, elegant, and just the right amount of a sweet tasting. This recipe served 12.
What all inspiration do you have for a tasting?