Hello lovelies,
Believe it or not, I actually had a bit of a ‘bakers block’ happen to me the other day and was really struggling to come up with an idea on what to post today.
That’s when my mum comes to the rescue and suggests creating some kind of baking inspired by the famous ‘Eton Mess’ desert.
It’s summer. It’s scorching hot here in the UK. And if there’s one sweet treat which is guaranteed to be on any desert menu this time of year, it’s Eton Mess.
It’s such a fresh, fruity and light desert that I knew immediately would pair beautifully with a vanilla and white chocolate deep pan cookie.
Now, this is nothing new, I’m sure plenty of bakeries across the globe have and continue to make their own version but this is mine and quite frankly, I couldn’t gate keep this recipe from you guys as I’m absolutely blooming obsessed with the outcome.
I kept the cookie dough very simple by just cramming it full with white chocolate chunks but the topping… that’s were the party is.
These cookies are topped with a fresh whipped cream, strawberry jam, fresh strawberries and meringue pieces – sounds heavenly, right?
So, if these Eton Mess deep pan cookies have caught your attention and got you wanting to know how to make a batch yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Cookies, Desert, Sweet Treat
Servings: 8 Large Deep Pan Cookies
Prep Time: 10 Minutes
Bake Time: 14-16 Minutes
Decorating Time: 15 Minutes
Overall Time: 40-45 Minutes (Not Including Cooling Down Time)
Ingredients You Need For The Deep Pan Cookies:
- 125g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 50g Of Caster Sugar
- 1 Large Egg
- 2tsp Of Vanilla Bean Paste / Extract
- 310g Of Plain Flour
- 1 1/2tsp Of Baking Powder
- 1/2tsp Of Bicarbonate Of Soda
- 300g Of White Chocolate, Chopped Small
Ingredients You Need To Decorate:
- 150ml Of Double Cream
- 2tsp Of Vanilla Bean Paste / Extract
- 100g Of Strawberry Jam
- 5-6 Strawberries, Diced
- 2 Meringue Nests, Crushed Into Crumbs
How To Make The Deep Pan Cookies:
- Firstly, gather together your equipment and ingredients, line two baking trays with parchment paper, grease each of the 8cm metal rings generously and then place 4 of the greased metal rings onto each tray.
- Secondly, in a large bowl, beat together the 125g of unsalted butter with 100g of light brown sugar and 50g of caster sugar until creamy.
- Add in the 1 large egg and 2tsp of vanilla bean paste and beat again.
- Add the 310g of plain flour, 1.5tsp of baking powder and 0.5tsp of bicarbonate of soda and beat again until a cookie dough has formed.
- Now, add the 200g of chopped white chocolate and beat again until evenly distributed throughout the cookie dough.
- Weigh the cookie dough out into 8 equal sized cookie dough balls (mine roughly weighed around 112g each).
- Place one cookie dough ball into each of the metal rings (you can flatten the cookie dough ever so slightly into the rings if you want but it’s not necessary).
- Place into the oven to bake for 14-16 minutes,
- Once baked, remove from the oven and allow the cookies to cool for 10-15 minutes in the rings before very carefully removing them from the rings and placing onto a wire rack to cool completely.
How To Decorate:
- Now that the cookies have cooled and you’ve removed them from the rings, it’s time to decorate.
- In a large bowl, using an electric whisk, whisk the 150ml of double cream with 2tsp of vanilla bean paste until stiff peaks (watch very carefully whilst whipping as you don’t want to over whip the cream).
- Transfer the whipped cream into a piping bag with a round nozzle attached and carefully pipe dollops across the top of the cookie.
- Next, place the 100g of strawberry jam into a piping bag, snip the very tip of the piping bag off and pipe the strawberry jam between each of the dollops of cream.
- Now, sprinkle over the diced strawberries.
- If you aren’t eating the cookies immediately after making, at this stage I would recommend placing the fridge.
- Finally, when you’re ready to eat the cookies, remove them from the fridge and sprinkle the 2 crumbled meringue nests over the top of the cookies, then serve.
That’s your Eton Mess Deep Pan Cookies prepared, baked and decorated, ready for you to enjoy!
Notes:
- Store the cookies in the refrigerator for up to 7 days, however for the freshest taste I would recommend eating the cookies within 48 hours of making/decorating.
- You can freeze the raw cookie dough for up to 3 months and bake straight from frozen for 15-18 minutes if you didn’t want to bake the entire batch in one go.
- These are the metal rings I used: https://amzn.eu/d/0jgbdXZz
Wow! Writing this post has me salivating all over again.
The vanilla and white chocolate cookie dough works beautifully with the Eton Mess topping to create a magical burst of flavours as soon as they hit those taste buds.
Sen-blooming-sational!
Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Are you a Eton Mess lover? Do you love these cookies that are inspired by them?
Sending you all tons of love & hugs as always. S
Elle xo
