Our friend Brett from Fig+Bleu created the most mashmallowy, chewy and sweet English delight with our Pecan Smash - a Nut Butter Eton Mess!
Ingredients for Meringues:
- 4 egg whites at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup of sugar
- 1/3 cup Pecan Smash
Directions for Meringues:
Preheat oven to 250*F and prepare a baking sheet with parchment paper
- In a stand mixer, fitted with a whisk attachment, beat your egg whites on medium-high until round peaks form
- Add your vanilla and continue to beat
- In a slow stream, add your sugar until your whites are thick, glossy, and hold a peak
- Fold in your nut butter with a rubber spatula and transfer to a piping bag
- Pipe onto your prepared pan—don’t worry too much about the shape, as you’ll be breaking these up (hence the “mess” part of this!)
- Bake for 45-50 minutes until your meringues have a nice shell on them
- Turn oven off, but keep meringues in for an additional two hours to dry out
- Remove and use immediately for the recipe or store in an airtight container for a day or two
Ingredients for Whipped Cream:
- 1 cup heavy whipping cream
- 1/2 tablespoon pure vanilla extract
- 1/2 cup confectioner's sugar
Directions for Whipped Cream:
- In a stand mixer, fitted with a whisk attachment, beat your heavy cream on medium-high until round peaks form
- Add your vanilla and continue to beat
- In a slow stream, add your sugar until your whites are thick, glossy, and hold a peak
- Turn mixer off and use immediately to assemble your Eton Mess
To Assemble:
In any container layer your meringue cookies, then more almond butter (will need approximately 1 cup additional for this recipe), then whipped cream. Keep layering until you fill your container. Sprinkle with cocoa powder and a little confectioner’s sugar and enjoy immediately or refrigerate for a couple hours before ready to eat.
