ETON MESS

If you like food and/or exercise, you should totally check out this awesome blog by our friends Moira & Jonty: Climb Eat Cycle Repeat. I've been tempted by many of their recipes, but this one really caught my eye and it was the perfect time to try my new Epicure Chia Jam Mix.

You can find Moira & Jonty's recipe (along with some great tips on how to make meringues) here, and here is my adaptation:

3 egg whites
1/4 tsp. white vinegar
1/2 c. white sugar
1/2 c. icing sugar

2 c. frozen blueberries (or whatever berries you want)
2 tbsp. Epicure's Chia Jam Mix
1/2 tsp. balsamic vinegar

1 c. whipping cream
1-2 tbsp. Epicure's Summer Berry Dip Mix

In a metal bowl, beat egg whites and vinegar for about 1 minute until frothy. Combine sugars together and gradually add to the egg whites, 1 tbsp. at a time, while the mixer continues on medium-high. (Add 1 tbsp. every 30 seconds or so.) Once all the sugar has been added, continue beating for about 8 minutes or until you have stiff, glossy peaks. Scoop onto a baking sheet lined with parchment paper and bake at 300 F for 1 hour.

While the meringues are in the oven, prepare your blueberry jam. In a microwave safe dish (Epicure's Rectangle Steamer is perfect!) add blueberries, Chia Jam mix, and balsamic vinegar. Leave the lid off and microwave for 4 minutes. Mash up the berries a bit and put in the fridge for 15 minutes to let it set.

Beat the whipping cream and Summer Berry dip mix until soft peaks form. Fold a bit of the blueberry jam into the whipped cream.

In a large dessert bowl, or in smaller individual bowls/glasses, put layers of crumbled meringues, whipped cream, and jam. Serve immediately.

I will be making this many, many times! It was so good. Thank you Moira & Jonty!