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Eton Mess Cookies
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Eton Mess Cookies

Cookies with white chocolate, freeze dried strawberry and meringue pieces
Course Dessert
Cuisine British
Keyword Cookies
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings 16
Calories 176kcal
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

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

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