Raspberry Eton Mess

This might be the dessert for the summer. You can make this with any berry. It is beyond easy and delicious. I never heard of Raspberry Mess until we ordered it for dessert at Commerce Inn. Fred and I battled spoons for the last bite.

You could buy almond meringue cookies, but I chose to make them.

Almond Meringue Cookies

• 2 1/2 cups almond flour (I ground up sliced almonds in the Cuisinart)
• 1 1/2 cups powdered sugar
• Three egg whites (room temperature)
• 1 tsp. vanilla
• 1 tsp. almond extract

Preheat oven to 300. Line a cookie sheet with parchment paper.

Beat the egg whites for 7 minutes, so they are hard. Add the almond flour, 1 1/4 cups powdered sugar, vanilla, and almond extract. Softly fold until completely incorporated.

Scoop the mixture into balls, place on the parchment paper, sift the remaining 1/4 cup powdered sugar over the top, and bake for 25 minutes or until browned. Let cool.

RASPBERRY ETON MESS (such a good name) – feeds four and can easily be doubled

• 2 cups heavy cream
• 1/4 cup sugar
• 1 tsp vanilla
• 1 cup raspberries (set aside a few to set on top)
• mint for garnish

Add cream, sugar, and vanilla to a bowl and beat until soft peaks.

Place the raspberries in a blender and puree.

Crush four almond meringue cookies and mix them into the whipped cream. Slowly add the raspberry puree (leaving a little aside) and fold it in, making streaks of raspberry.

Divide into four cups of your choice, wine glasses work, and dribble the remaining puree over the tops. Add a raspberry or two and a sprig of mint. Voila. Absurdly good.