Eton Mess is a hugely popular British dessert made with strawberries, meringue and whipped cream. I decided to turn it into sweet chewy Eton Mess Cookies filled with white chocolate, meringue pieces and freeze dried strawberries. Sadly I couldn’t think of a way to get whipped cream in there too, so I highly recommend you whip some up and serve it alongside the cookies! Even without the cream, these Eton Mess Cookies are sure to delight your family and friends with their crunchy edges and soft chewy centre. They’re also super easy to make too!
You can get freeze dried strawberries in smaller pieces, but I could only find these kind so I used the end of a rolling pin to bash them up into smaller pieces.
Then I creamed the butter and golden caster sugar together.
I added the egg and vanilla extract, and stirred them together.
I mixed in the plain flour and baking powder, then folded in the freeze dried strawberries and white chocolate chips.
I spooned the mixture onto lined baking trays, then I added the meringue drops. I pushed them into the batter and covered them. I decided to do it this way as I didn’t want the meringues to break. I used these Meringue Drops from Iced Jems.
I baked the cookies for 14 minutes until they were golden brown.
Once the cookies were fully cool I melted the white chocolate and drizzled it all over them, then I sprinkled some red hundreds and thousands on top.
These Eton Mess Cookies did not last long, and were quickly snapped up by my friends. I made two batches to make sure there were plenty to go around, and everyone came back for seconds!
Each bite you don’t know what you might get, maybe a sweet nugget of white chocolate, or a fruity strawberry piece, or my favourite – a crunchy bit of meringue!
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Eton Mess Cookies
For the cookies
- 125 g Butter or baking spread
- 200 g Golden caster sugar
- 1 Egg
- 1 tsp Vanilla extract
- 200 g Plain flour
- 1 tsp Baking powder
- 50 g White chocolate chunks/chips
- 18 g Packet of freeze dried strawberries
- 25 g Meringue drops
- White chocolate melted
- Red sprinkles
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper
If you are using the larger freeze dried strawberry pieces, put them in a bowl and gently bash them with the end of a rolling pin to break them into smaller pieces
Cream the butter and golden caster sugar together in a large bowl using an electric whisk, or hand whisk
Add the egg and vanilla extract, and whisk them in
Mix in the plain flour and baking powder
Using a wooden or silicone spoon, fold in the freeze dried strawberries and white chocolate chunks
Spoon the mixture onto your lined baking trays, then add 4 or 5 meringue drops per cookie. Push them into the batter and cover them with batter
Bake the cookies for 12-14 minutes until they are golden brown, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully
Once the cookies are fully cool drizzle the white chocolate all over them, then add the sprinkles. I put the white chocolate into a small piping bag to control the drizzle, or you can use a spoon.
Once the chocolate has set, dig in!