Posts Tagged ‘kyskager’

Eton Mess

Eton Mess

Eton Mess gets its unique name from Eton college in England where it is the traditional dessert served at their annual cricket game. To me this dessert is also perfect for a summers evening and if you are having visitors over, it takes no time at all to assemble.

You can make this dessert even easier if you use store-bought meringue cookies, but in case you are unable to find the cookies at your local store, I have included a Meringue recipe here. The recipe calls for superfine sugar, but if you don’t have that on hand you can simply just place regular granulated sugar in a food processor and process for 60 seconds, and voila, you have superfine sugar.

Eton Mess – makes 4-6 servings


450 gram fresh strawberries (approx 16 oz)

1-2 tablespoons sugar

240 milliliter heavy whipping cream (8 fl oz or 1 cup)

meringue cookies

shaved chocolate, for decoration


Rinse strawberries, remove tops and cut into halves or quarters. Sprinkle strawberries with sugar and set aside to macerate for at least 30 minutes.

Beat whipping cream until it starts to thicken, but is still soft. Break meringue cookies into bite size pieces.

Layer strawberries, whipped cream and meringue cookies into your serving glass, finishing off with shaved chocolate. Served immediately and enjoy!

Meringue Cookie (makes 80 cookies)


3 large egg whites, at room temperature

1/4 teaspoon cream of tarter

150 gram superfine sugar (5.3 oz)

1/4 teaspoon pure vanilla extract

food color, optional


Preheat oven to 200 degrees F (93 degrees C). Line baking sheets with parchment paper and set aside.

Place egg whites in a bowl and beat until foamy. Add cream of tarter and beat on medium-high speed until egg whites hold soft peaks. Continue to beat and add sugar, a little at a time, until meringue hold stiff peaks. Beat in vanilla extract and food color (if desired).

Take a small amount of meringue and dap it on the underside corners of the parchment paper, to anchor the paper in place. Load meringue into a pastry bag fitted with a decorative tip of your choice and pipe 1 1/2 inch (about 4 cm) rounds of meringue onto parchment paper. You can pipe the meringue pretty close together since it will not spread out during baking, like a cookie might. Alternatively, you can simply just spoon small mounds of meringue onto parchment paper. Bake meringue in the middle of oven for 1 1/2 to 1 3/4 hours, rotating baking sheets halfway during baking. Turn oven off and let cookies sit with oven door closed for several hours or overnight, to finish drying.

Source: adapted from Joy of Baking

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Kyskager - Meringue Cookies

Kyskager – Meringue Cookies

Who doesn’t love Meringue cookies. Light, fluffy, crunchy and oh so sweet little tasty treats and good for you and they contain no fat what so ever 🙂 Meringue cookies are called Kyskager in Danish and they are always a popular cookie on the coffee table, especially with the children.

These cookies are really fun to make. Yeah you get all sticky, at least I did, but the piping is awesome. Helpful hints: it’s easier to separate the egg whites from the yolks when the eggs are cold. Once separated make sure egg whites are brought up to room temperature before making the meringue. Make sure your bowl and beaters are very clean. If there is grease on your equipment it will prevent the egg whites from expanding. Store meringue cookies in a dry airtight container.

Kyskager - Meringue Cookies

Kyskager – Meringue Cookies


 4 whole egg whites, at room temperature

1 cup sugar

1 tsp almond extract

1/2 tsp cream of tartar

10 drops food coloring


Preheat oven to 225 degrees F. Beat egg whites in a large bowl with an electrical mixer on medium speed until frothy. Add cream of tartar and beat until soft peaks form. Increase speed to medium-high. Add sugar 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until blended. Spoon meringue into pastry bag and pipe out cookies onto parchment paper about 1 inch apart. If you don’t have a pastry bag with tip attachments, you can use a ziplock bag by snipping off one corner of the bag or you can simply drop the meringue onto the parchment paper by the teaspoon full. The meringue cookies will fill up 2 large baking sheets. Bake both sheets of cookies at the same time for 45 minutes. Turn the oven off. Let the meringues stay in the oven for 1 hour or until cool.

Source: Tasty Kitchen


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