Eton Mess Cookies

Makes: 24‍ ‍Prep Time: 30-40 mins

Cook Time: 10-12 mins

Total Time: 52 mins

Ingredients

• 1 cup butter, softened

• 1 cup brown sugar

• ½ cup granulated sugar

• 2 eggs

• 1 tbsp vanilla

• 2 ½ cups flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 2 Milka white chocolate bars (broken into chunks)

• ¾ cup freeze-dried strawberries

• 1 cup chopped meringues

Meringues (optional – homemade):

• 3 egg whites

• 1 cup sugar (added 1 tbsp at a time)

• 1 tbsp white vinegar

• Raspberry jam (for swirling)

• Directions

  • Preheat oven to 350°F.

  • Cream together butter, sugars, eggs, and vanilla until smooth.

  • Add flour, baking soda, baking powder, and salt. Mix until fully combined.

  • Break up 2 Milka white chocolate bars into chunks.
    Add to the dough and mix on medium/high speed to evenly distribute.

  • Turn mixer to low and gently mix in: ¾ cup freeze-dried strawberries and 1 cup chopped meringues

  • Chill dough in the fridge for 20–30 minutes.

  • Scoop 1.5 tbsp portions onto a lined baking sheet, spaced evenly (no need to roll perfectly).

  • Bake for 10–12 minutes. Centers should look slightly soft.

  • Remove from oven and optional: gently press extra freeze-dried strawberries and meringue pieces on top while warm.

  • Let cookies sit on the pan for 3–5 minutes before transferring to a cooling rack.

    Meringues (optional – homemade or store-bought):

    • 3 egg whites

    • 1 cup sugar (add 1 tbsp at a time)

    • 1 tbsp white vinegar

    • Raspberry jam (for swirling)

    Whip egg whites while gradually adding sugar until glossy and stiff peaks form. Beat in the vinegar at the end.

    Spoon or pipe onto a lined baking sheet. Gently swirl in half a tsp of raspberry jam (don’t overmix) and bake at 200°F for 60 minutes (do not open the oven).

    
    Turn the oven off and let the meringues sit inside for another hour to fully dry out.

    Enjoy!!

    Note: If you’re making homemade meringues, make them the day before.