Cranberry and Maple Eton Mess

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3 min


4 Servings

* PLUS Baking time: 120 minutes
Cranberry and Maple Eton Mess

Ryan Szulc

This Cranberry and Maple Eton Mess is a delectable dessert perfect for your next special family meal.


  • 2 large egg whites
  • 1/2 cup superfine sugar
  • 1/8 tsp cream of tartar
  • 1/4 tsp vanilla
  • 1/2 tsp grated orange zest


  • 3 cups fresh cranberry
  • 1/2 cup fresh orange juice , (from about 2 oranges)
  • 1/2 cup maple syrup


  • 1 cup 35% cream
  • 2 tbsp maple syrup


  • To make the meringues: Preheat oven to 200°F. Line a baking sheet with parchment paper. Set aside.
  • Beat the egg whites with an electric mixer until they form soft peaks. Add sugar a spoonful at a time, until fully incorporated and dissolved and mixture is stiff and glossy. Beat in cream of tartar, vanilla and orange zest until just combined.
  • Use a spoon to place 8 dollops of meringue mixture on prepared baking sheet and bake for 2 hours, then turn off the oven and let stand for at least 1 hour until fully cooled and crisp. Store in an airtight container until ready to serve. Meringues will keep for up to 2 days.
  • To make the sauce: Combine cranberries, orange juice and maple syrup in a heavy pot over medium-low heat. Cover pot and simmer gently for 8 min or until most of the cranberries have split. Remove lid and simmer 2 min longer or until saucy. Set aside to cool.
  • To make the whipped cream: Beat the cream with maple syrup until it makes soft peaks.
  • To assemble: Crumble meringues into large and small pieces. Using decorative glasses make layers of whipped cream, cranberry sauce and crumbled meringue, repeating until glasses are filled. Serve immediately.

Nutrition (per serving)

  • Calories
  • 477,
  • Protein
  • 3 g,
  • Carbohydrates
  • 71 g,
  • Fat
  • 21 g,
  • Fibre
  • 3 g,
  • Sodium
  • 55 mg.


Substitute storebought meringues and cranberry sauce to make this dessert super quickly.