Pecan Smash Eton Mess

 

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

  1. In a stand mixer, fitted with a whisk attachment, beat your egg whites on medium-high until round peaks form
  2. Add your vanilla and continue to beat
  3. In a slow stream, add your sugar until your whites are thick, glossy, and hold a peak
  4. Fold in your nut butter with a rubber spatula and transfer to a piping bag
  5. 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!)
  6. Bake for 45-50 minutes until your meringues have a nice shell on them
  7. Turn oven off, but keep meringues in for an additional two hours to dry out
  8. 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:

  1. In a stand mixer, fitted with a whisk attachment, beat your heavy cream on medium-high until round peaks form
  2. Add your vanilla and continue to beat
  3. In a slow stream, add your sugar until your whites are thick, glossy, and hold a peak
  4. 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.

 
Eileen Lee