Name: Eton Mess Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 67 min
Ingredients: 125 g Butter (softened, unsalted); 125 g Caster sugar; 75 g Light brown soft sugar; 1 Egg (large); 1 tsp Vanilla extract; 250 g Plain flour; 1/2 tsp Baking powder; 1/4 tsp Bicarbonate of soda; 1/4 tsp Salt; 125 g White chocolate chips; 15 g Freeze dried strawberries; 30 g Meringue (broken up); 50 g White chocolate (melted); 14 Freeze dried strawberry slices

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I've turned a popular British dessert into sweet chewy Eton Mess Cookies filled with white chocolate, meringue pieces and freeze dried strawberries. These chunky cookies are super pretty for summer time, and they're so easy to make and enjoy. The additional decoration is optional, but it really adds to the appeal of these yummy cookies.

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used unsalted butter for this recipe, a baking spread will work but butter produces a nicer taste.
You can find freeze dried strawberries in the shops (such as Waitrose and Sainsbury's) but I tend to buy them on Amazon because you can get a larger amount for better value. They last quite a while and you can them in so many recipes, or sprinkle them on your cereal for example.
I used ready made meringue nests and broke them up into chunks.
You can use either white chocolate chips or a chopped up white chocolate bar for the cookies.
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, caster sugar and light brown soft sugar together, ideally in a mixer with the paddle attachment for 3 minutes. Add the egg and vanilla extract, and mix in.

Then mix in the plain flour, baking powder, bicarbonate of soda and salt. Add the freeze dried strawberries, meringue and white chocolate chips and mix briefly. Divide the mixture into portions and roll into balls with your hands. Place on a lined baking tray and chill in the fridge for 30 minutes. When ready to bake, arrange on a lined baking tray with space in between the dough balls. Bake for 12 minutes, leave to cool for 10 minutes before moving to a cooling rack (or eating!) Once the cookies are fully cool, melt the white chocolate and drizzle it all over them, then add a freeze dried strawberry slice on top.

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

Do you have to chill the cookies before baking them?

I highly recommend chilling them before baking, otherwise the cookies spread too much and are thinner and less gooey. For thicker and more gooey cookies, definitely chill them before baking.

How do you get perfectly round cookies?

As soon as they come out of the oven get a round cookie cutter, or a glass held upside down, that is larger than the cookies and put it over each cookie. Move it in a circular motion, pressing against the sides of the cookies gently to adjust any irregularities. This is called "scooting" or "hula hooping" the cookies.

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?

While an electric mixer is helpful in making these cookies and will give the best results, you don't need one to make them. You can absolutely make the cookies by hand with a wooden spoon and some elbow grease. 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 serving to someone 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 do check the labels of everything you use if serving to someone 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.
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 red 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!

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