Pimm’s Cup Strawberries and Cream Eton Mess

Directions

1. 1
   Preheat oven to 300 Deg F. Prepare two large baking sheets with parchment paper. Draw 6 four inch circles on each parchment paper if desired.In a bowl of a stand mixer or a stainless steel bowl and hand mixer whip the egg whites until soft peaks form. Slowly pour in the sugar as you mix, once all the sugar is added, scrape down the sides then whip for another 3-4 minutes or until the sugar is completely dissolved and stiff peaks have formed. The meringue will be nice and glossy.
2. 2
   Add in the corn starch and vinegar and whip for one more minute
3. 3
   Divide the mixture amongst the baking sheets in 6 equal portions on both sheets. Using a spoon form each portion into about a 4 diameter circle with the sides slightly higher than the middle.
4. 4
   Place in oven and immediately turn the heat down to 250 Deg F.
5. 5
   Bake for 30 minutes. Turn the ovens off and crack the doors slightly letting cool another 20 min.
6. 6
   Removed from oven to cool completely. These can be stored in an airtight container at room temperature up to one week.
7. 7
   Combine the strawberries, lemon juice, one tablespoon of the Pimms liqueur and the sugar in a bowl. Stir gently to combine and let macerate for 30 min up to over night. If letting sit overnight keep in an airtight container and chill. Right before assembly of the dessert whip the cream to soft peaks sweeten with confectioners sugar then whip to stiff peaks.
8. 8
   Drain the strawberries and then fold into the cream.
9. 9
   Place one meringue circle on a plate and gently press to crack.
10. 10
    Spread on about cup of the strawberry whipped cream then place another meringue circle on top. Repeat with more whipped cream then a few tablespoons of the topping.
11. 11
    Add a sprig of fresh mint, a few sliced almonds and a little drizzle of the lemonade ginger ale syrup if desired.
12. 12
    Serve immediately.