eton-mess-103204.json

{
    "directions": [
        "Preheat oven to 225<\u00b0F. Line a baking sheet with parchment paper. Beat whites with a pinch of salt in a large bowl with an electric mixer until they just hold soft peaks. Gradually add 1 cup sugar, beating, then beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 mounds on parchment paper and spread each into a 3 1/2-inch round, smoothing tops.",
        "Bake in middle of oven until crisp and firm, about 1 1/2 hours. (If weather is humid, cooking time may be longer.) Cool meringues completely on baking sheet in turned-off oven or on a rack and carefully peel off parchment.",
        "Halve some small strawberries for garnish. Slice remaining strawberries and stir together with Sherry and remaining tablespoon sugar in a small bowl. Macerate 20 minutes. Drain strawberries in a sieve set over a bowl, reserving syrup. Beat cream in a chilled bowl until it just holds stiff peaks and beat in reserved syrup. Spoon cream mixture over meringues and top with strawberry slices. Garnish plates with halved berries."
    ],
    "ingredients": [
        "4 large egg whites",
        "1 cup plus 1 tablespoon sugar",
        "3/4 lb strawberries",
        "2 tablespoons sweet Sherry",
        "1/2 cup well-chilled heavy cream"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Egg",
        "Fruit",
        "Dessert",
        "Bake",
        "Strawberry",
        "Sherry",
        "Spring",
        "Gourmet",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Eton Mess",
    "url": "http://www.epicurious.com/recipes/food/views/eton-mess-103204"
}