Eton Mess Cookies

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!

Ingredient Tips & Equipment Information

• Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. The cream cheese can be used straight from the fridge.
• I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
• You can find freeze dried strawberries in the shops (I've seen them in Waitrose and Sainsburys) but I tend to buy them on Amazon because you can get a larger amount for better value. They last quite a while and I use them in so many recipes!
• I used Meringue Drops from Iced Jems, and I've also seen them in Waitrose.
• For the best flavour, use a vanilla extract and not an essence.
• Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
• For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Eton Mess Cookies

Mix the butter and golden caster sugar together. Add the egg and vanilla extract, and stir them together.

Then mix in the plain flour and baking powder, followed by the freeze dried strawberries and white chocolate chips. Put balls of the mixture onto lined baking trays, then add the meringue drops. Push them into the batter and cover them.

Bake the cookies for 12-14 minutes until they are golden brown. Once the cookies are fully cool, melt the white chocolate and drizzle it all over them, then sprinkle some red hundreds and thousands on top.

How should the cookies be stored and can they be frozen?

You can keep the balls of unbaked cookie dough in the freezer for up to 3 months, and you can bake them straight from frozen whenever you fancy a fresh cookie. The baked cookies will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookies too, wrap them well or store in a freezer bag for up to 3 months. Put a square of baking paper between each one to stop them from sticking together.

Do you need any electric mixer to make this recipe?

No, while an electric mixer is helpful in making these cookies, you don't need one to make them. You can absolutely make the cookies by hand with a wooden spoon. If you have an electric stand mixer, then you can use the paddle attachment to make these cookies.

Can this recipe be made gluten free?

For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp Xanthan Gum for better texture. Please check the labels of everything you use if you are serving them to anyone with an allergy or intolerance.

Can this recipe be made dairy free?

For a dairy free version, use a dairy free baking spread instead of butter for the cookies. You will also need to use dairy free white chocolate chips. Please check the labels of everything you use if you are serving them to anyone with an allergy or intolerance.

More tips for making the Eton Mess Cookies:

• Make sure to leave space between the balls of cookie dough on the baking trays as they will spread when baking, about 2" should ensure they don't stick together. If you make bigger cookies, you will need to leave more space.
• Let the cookies cool on the baking tray for at least 5 minutes (nearer to 10 minutes is ideal) before trying to move them onto a cooling rack. Otherwise they will be too soft and will break or stick to the baking paper.
• For perfectly round cookies, as soon as they come out of the oven get a round cookie cutter that is larger than the cookies and put it around each cookie. Move it in a circular motion, pressing against the sides of the cookies gently to adjust any irregularities.
• The white chocolate drizzle on top is optional. Or you could dip half of the cookie in white chocolate, or add a circle of white chocolate on top of the cookie and some sprinkles too!

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients*

• Baking trays
• Mixing bowls
• Cooling rack
• Kitchen scales
• Stand mixer
• Freeze dried strawberries
• Piping bags
• Meringue drops

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More Summery Strawberry recipes...

Eton Mess Cookies

Cookies with white chocolate, freeze dried strawberry and meringue pieces

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: Cookies

Prep Time: 30 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 44 minutes minutes

Servings: 16

Author: thebakingexplorer

Ingredients

For the cookies

• 125 g Butter softened, unsalted
• 200 g Golden caster sugar
• 1 Egg large
• 1 tsp Vanilla extract
• 200 g Plain flour
• 1 tsp Baking powder
• 50 g White chocolate chunks/chips
• 18 g Freeze dried strawberries
• 25 g Meringue drops I used Meringue Drops from Iced Jems, and I've also seen them in Waitrose.

For decoration

• White chocolate melted
• Red sprinkles

Metric - US Customary

Instructions

• 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 a spoon
  
• Add the egg and vanilla extract, and mix them in
  
• Mix in the plain flour and baking powder
• Fold in the freeze dried strawberries and white chocolate chunks
• Spoon blobs of the mixture onto your lined baking trays, leave space between the cookies as they will spread. 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 like to put the melted white chocolate into a small piping bag to control the drizzle, or you can use a spoon
  
• Once the chocolate has set, dig in!
  
• Store in an airtight container and eat within 3 days. They also be frozen

Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

Notes

• Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. The cream cheese can be used straight from the fridge.
• I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
• You can find freeze dried strawberries in the shops (I've seen them in Waitrose and Sainsburys) but I tend to buy them on Amazon because you can get a larger amount for better value. They last quite a while and I use them in so many recipes!
• I used Meringue Drops from Iced Jems, and I've also seen them in Waitrose.
• For the best flavour, use a vanilla extract and not an essence.
• Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
• For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition

Calories: 176kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 84mg | Potassium: 44mg | Fiber: 1g | Sugar: 15g | Vitamin A: 211IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 1mg

If you like this, check out more of my Cookie recipes!