As a Brit I thoroughly approve of your adaptations, and would also suggest that chopped pistachios can be a lovely addition, giving an extra dimension to the taste, texture and colour
I appreciate that Adam doesn't just follow a recipe and then call it a day - he experiments with different preparations, gives a lot of good tips regarding technique, and incorporates food science into even basic cooking. It's a unique blend of elements that you don't often see on cooking channels, and is really interesting to watch.
It's pretty common here in the UK to find '... Mess', where the pub/restaurant etc has basically used up whatever fruit they have to make a variation on Eton Mess. It's quite easy to make in big batches, the presentation is easy and who doesn't like fruit, cream and meringue?
Powdered sugar in the US, is a mix of sugar and corn starch. That could be causing the issues you are seeing with the powered sugar meringues. If you want a finer sugar grain you'd want to take the granulated sugar and grind it more, like with a food processor or spice grinder.
I tried it myself and let me say. Don't use a food processor for that. It's like grinding sand at extreme speed, the food processor will get so hot so fast it will be fuming in seconds
@@boliosbread To thicken anything you add the sugar to, like icing. American recipes expect 10% corn starch when they call for powdered sugar. If you want what Brits call powdered sugar you need to look for "extra fine" sugar.
Honestly, for me, the takeaway ('lesson', not food) from this vid is that gin and macerated strawberries is probably a delicious summertime combo that I should make asap
It is! Honestly, just about any liquor will taste good with the strawberries. I like to make a slushy with strawberry and Cruzan aged light rum as the base drink. Mint makes an amazing garnish as it really adds to the experience.
Adam, I have a very strong appreciation for how you find the unnecessary steps in fussy recipes and simplify it for the everyday home cook. I’m curious to know if any of the steps claimed to be so crucial in croissant making could be eliminated or simplified… would love to see your take! Unrelated note, I made your deboned turkey for Thanksgiving last year and I don’t ever plan on making it any other way, it was amazing!
Like which step do you think might be unnecessary in croissant? It's fold and turn several times and I am reaaally trying to think about which step could be removed, shortened, eased. That would definitely make it more accessible.
@Future Commentary and @Vinh Bui I guess I’m mostly asking if it’s necessary to chill the dough/butter between literally every step, do I have to be so precise with my measurements (inches/centimeters when rolling out the dough), does European butter really make a difference, and also Adam’s creative ways of finding simpler ways to complete tasks that I just never think to do.
@@samanthaday7844 I'm not sure about the rest of that, but I *can* definitively say that yes, you absolutely *do* need to chill the dough between steps. Because even if you're using machines, just the warmth of the air around you, compared to the temperature in the fridge, is enough to start partially melting the butter, thus completely throwing off the entire texture of the finished product. It needs to be kept as solid as possible until it's time to bake, or you get a completely different product.
@@samanthaday7844 the French are very into their butters, many choices and regions of milk, as well as grade. Generally the butter is of nicer taste in France imo. In the UK we have our preferences but mainly from what its made of (olive oil, sunflower oil, veg oil, UK milk, Danish milk, margarine, hybrids etc).
Hello, a Brit here with another interpretation: use brown sugar in the meringues to make them have a chewy, toffee-like texture in the middle. Then whip the cream but don’t make it super sweet. Make a caramel sauce. Dollop the cream, add some slices of banana, crumble the meringue on top, drizzle the caramel, and top it off with crushed-up mcvities digestive biscuits. It’s delicious I promise
I think language and dialects are fascinating, but sometimes I get a little lost and confused, too. Like, what is the point of calling it a digestive biscuit? Does that mean it's food that you can digest? Wouldn't that apply to all food? Are there kinds of biscuits that are un-digestive or non-digestive? Having not grown up eating these, nor having seen _any_ commercials (or is it "advertisements"?) for them, it just seems so weird to me.
Then you need to hunt down *pure* icing/powdered sugar. At worst, you could have to hunt it out somewhere that sells cake decorating supplies, as some decorating icings and fondants need to be made with unadulterated sugar.
I have replayed this video so many times over the years. This is a simple dessert that just speaks to the soul. Something I can keep eating/viewing for the rest of my life easily.
If your strawberries are not intense enough, try adding a little balsamic vinegar and leaving in the fridge for around 2 hours - sounds odd but really amplifies the flavour...
@@RafaelGarcia022 yes! Just be sure to get balsamico that has a higher ratio of cooked grape must to wine vinegar. The real balsamico is made of only cooked grape must and not any vinegar; but that's absurdly expensive and hard to find.
My dad used/uses to make this dessert a lot of times! And I'm Brazilian! He said that he saw and ate this recipe at a restaurant and started to copying it. We call this dessert "Moranguinho com Suspiro", literally, "Little Strawberries with Sigh" (Sigh being the name for the Meringue Cookies).
I will say, you mentioned how it wasn't Strawberry-y enough, When in season English strawberries are like no other. I've had international friends say they've never had strawberries as good anywhere else
I'm Brtitish and agree in season strawberries here are truly special - but i think thats more because local in-season fruit tastes best, wherever you are. I ate a bananna right off the tree in Tenerife once and it was a trancendental experience, never tasted anything like it.
@Zooker Strawberries in Portugal are fantastic. They're sold on the roadside - as are the Fundão cherries and (in the southern half of the country, caracóis.
Well, I think if you can buy them near you, sometimes it just isn't worth the hassle. Appearances don't matter, but the fact my kitchen temperature will rise from firing an oven does.
I grew up with something similar in Sweden, but the "standard" version uses banana and adds chocolate sauce, and usually ice cream as well. We don't tend to sweeten whipped cream in Sweden - I personally don't think it needs sweetening, it's usually served with sweet things and used to moderate that sweetness a bit, but that is of course just a matter of preference.
my brother used to live in the UK and found that their milk,cream whatever most of their products actually just had way more sugar in them then what you would find anywhere in sweden he had a particulary nasty surprise the first time he went for a glass of milk, he recalls it being as sweet as a coke would be here in sweden.
I believe the plural you were looking for for Calyx is "Calyces", like Matrix and Matrices! Those chocolate meringues with a soft/gooey center sound amazing and I need to make those now.
I guess it's because Americans call them 'meringue cookies' so the direct translation would be 'meringue biscuits', but it does seem insane to me, in Aus we'd just call them meringues. When I think of a biscuit, I think of something with fat and flour in it
love that every one of your videos sends me down a new rabbit hole of cooking, got here from the mousse video and im sure ill find tons of stuff that stems from this one (as usual)
I just found your videos the other day and it is maybe my new favourite youtube channel. I'm a physicist, so I absolutely love the scientific perspective you give. I always want to know why a recipe is telling me to do something, or how it works, but more often than not it feels like you're supposed to take it at face value. So this channel is really scratching an itch I've had for a long time without realising.
A lot of British foods, such as tea and fish and chips, have roots in food from overseas, but did you know that creme brûlée is the inverse? It likely started off in a similar way to Eton Mess (a college dish) and it was called Cambridge Burnt Cream. Creme Catalana predates the two, yes, but there are substantial differences between it and brûlée so I’d say they’re different food
Thank you for explaining the difference between "public" schools and public schools. Even some of my fellow Brits don't seem to understand that and it's mainly an England thing. In Scotland, a "public" school is indeed a public school. The use of "public" to describe a posh, elite, private school is because the original distinction was between a school that allowed people to join and be taught in groups, rather than say a private tutor (thus public vs private) but then when actual public schools (as in anyone can attend and were actually required to) started, the holding onto the term "public school" for private school became more a way to help people who could go to such schools pretend to not be privileged. MOST UK politicians tend to come from public schools (and, oddly, from Eton) and it helps portray them as relatable when of course, it really doesn't. The UK has a real problem with class distinction and "which school you went to" is one of the last holdouts of institutional class distinction (literally).
I thought it was to distinguish between private schools available only to certain families or professions and public schools who'll basically take any riff raff who can afford the fees.
I thought public schools were so called because of the public school act - which said that the schools had to take any member of the public so long as they paid the fees, unlike convents and churches and estate tutors who had complete discretion in choosing their students - and the benefit they got for accepting the indignity of accepting people just because they had money, even if they lacked status, was royal charter?
Politicians tend to come from Eton because politics is more about connections than anything else. Groups of people stuffed into classrooms and the same fields will form connections, and people send their children to Eton to make connections, so it's a self-sustaining cycle
One of my favourite desserts of all time. I add some raspberries to the mix and macerate along with some Chambord, a French black raspberry liqueur. Yum!
Not a Brit but I had Eton mess with Mango before and it was out of this world would definitely recommend to try and play with the fruits to fit what you got on hand
fun fact: there is a german desert called "schneegestöbere" (roughly translating to the act of milling around in snow) which is very similar to the parfait/layerd version of the eton mess shown in this video, although the german version is made with a sweetened quark or yogurt cream, and with a mixture of pureé'd fruit and equally layered with meringue. i'm not sure to what extent these dishes are related, if at all, but it is still interesting to see how similar they are.
To be honest, it wouldn't be too surprising that people all around Europe eventually stumbled into loosely mixing fruit, cream and meringues after all 3 were readily available around the continent
I always have an immense appreciation for the British translation Adam, although as far as I know, we just call them meringues rather than meringue biscuits or cookies :)
I like your variations. Although I feel I must point out, we don't say "meringue cookies" or "meringue biscuits", just "meringues". Also: If you can't find caster sugar, just "blitz" granulated sugar in the blender for a few seconds.
I don't think he was necessarily going for the common British terminology on that one. In the USA we'll call them cookies to distinguish from the fresh form off meringue, and then i think Adam was suggesting they're more accurately biscuits than cookies.
hey adam, brit here, i love your version with the blitzed strawberries and folded in, i have always disliked eton mess because it’s a clumsy mix of meringue, strawberries and whipped cream, so your version really suits me. i’d love for you to try a classic/your own version of a sticky toffee pudding, one of my all time favourite desserts!
I love making connections from one video to another, while learning about cooking at the same time. You really are one of a kind Adam. Love your content!
So much to like about this dish. - Simple, easy to prepare and versatile. - And very forgiving on the quantities and variations in the ingredients. - I've seen it with other fruits, broken biscuits ( cookies) in the mix, or with a sprinkle of sugar on the top, and a dash of with various spirits and liquers too. - Once can also put slivers or zest of citrous fruit on top too, to make it look even more attractive. TY for highlighting this classic.
Hey Adam, I think you’d really dig a similar recipe from Scotland called Cranachan. It’s the whipped cream but with raspberries, toasted oats and a nip of whisky.
For the record: the reason it's called public school in the UK is because it's not funded directly by the state, but is rather funded directly by the public (via tuition fees). But it's definitely silly considering that nowadays a service being "public" almost always means state funded and free to the public at the point of access
They were originally called public schools because they would take members of the (paying) general public regardless of locality, family etc. This is in contrast to local grammar schools and private tuition. Since then, public school has come to generally be defined as a non-local fee-paying boarding school. And generally public schools refer to the most prestigious of fee-paying schools. We also have private schools, which are more modern than public schools and less prestigious. They'll be fee-paying but may be newer, have fewer boarders or be more local.
I don't know about "most British dessert", it's something you get in restaurants occasionally but I've never had it at home once. Summer pudding on the other hand, that's a family classic for me. And crumble is a go-to all year round.
I made just the créme diplomat, I just wanted fancy custard, and I thought Adam was exaggerating when he said it was his new favorite thing but if anything he undersold it. Genuinely one of the most delicious things I've ever eaten, and the fact I was able to make it in less than two hours with stuff I already had in my kitchen was mind boggling. 11/10 highly recommend.
Adam, one of my favorite things about your channel is that you follow up your food history/science videos with relevant recipes. I’m sure it’s efficient for you production-wise, but it’s also a lot of fun for those of us trying these out to get to say, “I have extra knowledge about why you can’t make meringue with egg yolk!” In some odd way it really helps me feel connected to the food I’m making. Thank you for another awesome recipe!
You didn't mention the spurious origin story - it was allegedly a pavlova for the boys' lunch / afternoon tea at a picnic, but was bashed around / sat on.
Yank here (Who lived in the UK for over three years) I saw this on menus and at peoples house parties, all over the place but the whole time I never had one. I was basically just drunk the whole time. This looks great though !
Hi Adam, I have a theory for you as to why the powdered sugar works worse than the bigger sugar. I don't think there's any popping of air bubbles, but the smaller sugar can better fill out those spaces and makes it more dense. Just as you described it in your video, based on the feeling while eating. So the bigger grains can't slip in and help capture air between them too, just like the air is trapped in the thick foam.
It might also be that it desolves better and therefore already completely during the mixing process turning it into more of a softer cream giving it less structural stability to keep the air trapped long enough
I’ve never heard about this desert, but my favorite desert here in argentina is merenguitos (those little meringues) crushed and layered with cream and dulce de leche and then i like to leave it a couple hours in the freezer. The best thing ever
Caster sugar can be found in the US--it's labeled superfine sugar and was originally meant to be used in cool liquids where you want it to dissolve quickly (e.g., iced tea). Domino and C&H are two common brands. You'll occasionally find it labeled baker's sugar. I usually just carefully blitz regular granulated sugar in the food processor until it is fine, but not powdered.
In my experience, when macerating berries you want to use a large volume of sugar and let them sit overnight in the fridge. Most of the flavor of the berries takes time to leach out and what comes out first is nearly all water, that might explain why the strawberry flavor was weak in your first attempt. It looks like your blender method does keep the berries more fresh feeling texture wise, so I'll have to try it both ways if I make this recipe. Great video!
My aunt would make something like this and bring it to family gatherings. She always called me on my birthday without fail. This brought back some nice memories, thanks Adam :)
Commercial powdered sugar has cornstarch mixed in to keep it from clumping. This is great for making frosting, but not so much for meringues. The cornstarch pulls out the water from the egg foam collapsing the foam (my theory anyway).
@Oivin F I don't doubt your information. However, the maker of the video (and I) are both in the US and most, if not all, brands of powdered sugar here add corn starch.
All home cooking recipe makers need to take a page out of your book. Every time I cook something where I separate the eggs I'm always wondering what to do with the other part of the eggs. Over the years I figured out things and have done hollandaise sauces and salt cured yokes, yolks and beef tartare. But making a complimentary suggestion is the best thing someone sharing a recipe can do. Thank you!
The sort of jam you made there is called a kompott in swedish. It literally translates to blend or mixture, it’s a sort of traditional way of making a fast jam for eating as is, with pie, or with porridge for breakfast. It is only called a kompott when we do it with berries or fruit.
I loved finding out about "crème diplomat" on Great British Bake-Off because it's such a fancy name for whipped cream and custard, a recipe I thought I'd invented as a 6 year old.
My grandmother has a recipe for meringue cookies very similar to the granulated sugar ones but with mini chocolate chips. Which she simply calls "Styrofoam cookies"
Hey Adam - speaking in regards to the sponsor here as someone who used to work for a similar company. Most of any identify theft program is a scam. It’s much, much safer to freeze your credit & use a password manager and costs less to do so for most people that don’t need to constantly apply for new credit lines. The “identity protection” industry mostly profits off of people being scared and not understanding identity theft. Sometimes, the programs have insurance underwritten for any costs related to litigation or losses related to identity theft, which is what you usually pay for. Most of these companies up sell for extra security features that don’t meaningfully increase that insurance policy, which most people don’t need to begin with.
My only complaint about Adam is that he quite regularly hasdodgy sponsors and shills way too hard for them. Often ridiculously expensive subscriptions for completely unnecessary or misleading services. And it won't just be a generic ad read; he'll show himself using and enjoying the service.
I'm British and I had Eton Mess for dessert tonight. English strawberries so good at the moment. We did use caster sugar for the merengue. No chocolate was involved.
The German version uses frozen raspberries and the cream is usually mixed 50% with Quark (a german tangy, less fatty, fresh cheese). The components are then layerd in a big bowl and chilled, so the frozen berries will sligthly freeze the cream parts. It's my favorite party dessert.
Please tell me that isn't what the name makes it sound like... Because bird tongue in gelatin sounds like the culmination of 60s kitchen horror stories.
@@Great_Olaf5 I do believe that's exactly what it is, but I really don't know for sure because there aren't any videos and very few pictures of it to be found.
No swipes that I saw - he's acknowledging that people in different countries have different terms for things than Americans. It's really nice that Adam takes the trouble to adapt his terminology to cater for people living outside the US.
@@Sprecherfuchs No, it was just a joke to try to fit in another Adam catchphrase. He often says: "What the Brits would call ___", and I wanted to include that in my joke comment.
As a german, I know this as "Himmlische Verführung". Translates to heavenly temptation. It is made with frozen Raspberries, the heavenly part is a wordplay on the german Word for raspberry. You can eat it once the raspberries are thawed, which gives a nice mix of crunchy merengue bits and ones that have half dissolved into the cream. We usually do a baking fish with one layer of raspberries at the bottom, followed by the merengue bits and covered with whipped cream. If you store it in the fridge, you can eat it after about 3 - 4 hours, which is perfekt if you want to cook and eat a Main course in between making and eating desert. Enjoy!
Looks awesome - especially intrigued about the version with pastry cream! Curious about the amount of sugar, though. You say 25g per white, and then say 50g for two whites, or half a cup, but half a cup would be 100g of sugar. It looks like the measuring cup you used was probably a half cup, so just curious which is the correct amount: 25g per white, or 50g per white?
Meringue is usually made with 2:1 sugar to egg whites by weight, which means about 100-150 grams of sugar for two egg whites. I was curious so I tried the amounts given by Adam and the meringues came out brown and soft with a texture that reminded me of very dense cotton candy.
Weirdly we always call it school 'dinners' even if we eat it at lunch time. The people who serve it are traditionally known as 'dinner ladies' as well.
A lot of places in the midlands and up north call their morning meal "breakfast", their afternoon meal "dinner" and their evening meal "tea" i come from the south and moved to the midlands, and my girlfriend who has always lived here insists that despite *not* being the main meal, the afternoon meal it's still dinner!
Etymologically speaking, "dinner" is meant to refer to your main meal of the day, which means that depending on the size and heartiness, either your lunch or your supper could also be your dinner.
Afaik, Domino Superfine Sugar is the US equivalent to caster sugar, though not sure if it's available nationally. Also, try adding balsamic vinegar when macerating strawberries. It brings the strawberry flavor more for some reason.
I don't know about the US, but the time I visited Germany I found a cookie store chain there and they had a whole section of various flavoured merigues.
We use meringues in a lot of different preparations, so the dried out lightly baked ones are called meringue cookies. Meringue is just whipped egg whites and sugar.
Castor sugar is such an amazing time saver in everyday life it desolves into everything so much quicker, and gives a much less granular mouth feel when you sprinkle it on anything all for like 10p more per bag
Bear in mind Adam, that although Eton Mess was originally a school lunch food, it's school lunch from literally the poshest school in the UK. A huge amount of Tory MP's were educated there, so there'd probably have been a lot of "My father will hear about this!" in regards to the quality of the food.
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As a Brit I thoroughly approve of your adaptations, and would also suggest that chopped pistachios can be a lovely addition, giving an extra dimension to the taste, texture and colour
nah pistachios too flavorful for the average brit
Agreed, hazelnuts are more my level Source: Brit
I'm British and don't know anyone that eats this dessert
Color* I got u
@@jettnash5217 Would maybe toasted walnuts work? I love them.
I appreciate that Adam doesn't just follow a recipe and then call it a day - he experiments with different preparations, gives a lot of good tips regarding technique, and incorporates food science into even basic cooking. It's a unique blend of elements that you don't often see on cooking channels, and is really interesting to watch.
Finally its here. YES
th-cam.com/video/GTHlCk7fEOY/w-d-xo.html
The experimentation are good _after_ you've made or tried the original.
@@Ronaldo-eu1nz true npc behavior
Exactly
It's pretty common here in the UK to find '... Mess', where the pub/restaurant etc has basically used up whatever fruit they have to make a variation on Eton Mess. It's quite easy to make in big batches, the presentation is easy and who doesn't like fruit, cream and meringue?
mess hall
Powdered sugar in the US, is a mix of sugar and corn starch. That could be causing the issues you are seeing with the powered sugar meringues. If you want a finer sugar grain you'd want to take the granulated sugar and grind it more, like with a food processor or spice grinder.
White cotton candy sugar should be perfect
Perhaps a cleaned coffee grinder could work too?
I tried it myself and let me say. Don't use a food processor for that. It's like grinding sand at extreme speed, the food processor will get so hot so fast it will be fuming in seconds
@@boliosbread They use corn starch or potato starch as an anti-caking agent to prevent clumping.
@@boliosbread To thicken anything you add the sugar to, like icing. American recipes expect 10% corn starch when they call for powdered sugar. If you want what Brits call powdered sugar you need to look for "extra fine" sugar.
Love from Britain, where our government is an Eton mess.
yum
was looking for this comment
And then on top there's those socialist pensions. How are you going to pay your £600,000 share?
Lmao
The apple doesn't fall far from the tree, as they say.
Entrance hidden by whipped cream and meringue
Honestly, for me, the takeaway ('lesson', not food) from this vid is that gin and macerated strawberries is probably a delicious summertime combo that I should make asap
Absolutely excited to do this!
It is! Honestly, just about any liquor will taste good with the strawberries. I like to make a slushy with strawberry and Cruzan aged light rum as the base drink. Mint makes an amazing garnish as it really adds to the experience.
try pims and straberries!
Gin Tonic with raspberries is my favourite drink, I am sure it works with strawberries
Grand Marnier and strawberries are a great combo. Don’t go for the cheap stuff or Cointreau though.
Adam, I have a very strong appreciation for how you find the unnecessary steps in fussy recipes and simplify it for the everyday home cook. I’m curious to know if any of the steps claimed to be so crucial in croissant making could be eliminated or simplified… would love to see your take!
Unrelated note, I made your deboned turkey for Thanksgiving last year and I don’t ever plan on making it any other way, it was amazing!
Like which step do you think might be unnecessary in croissant?
It's fold and turn several times and I am reaaally trying to think about which step could be removed, shortened, eased. That would definitely make it more accessible.
@@FutureCommentary1 They don't know which is why they're asking.
@Future Commentary and @Vinh Bui I guess I’m mostly asking if it’s necessary to chill the dough/butter between literally every step, do I have to be so precise with my measurements (inches/centimeters when rolling out the dough), does European butter really make a difference, and also Adam’s creative ways of finding simpler ways to complete tasks that I just never think to do.
@@samanthaday7844 I'm not sure about the rest of that, but I *can* definitively say that yes, you absolutely *do* need to chill the dough between steps. Because even if you're using machines, just the warmth of the air around you, compared to the temperature in the fridge, is enough to start partially melting the butter, thus completely throwing off the entire texture of the finished product. It needs to be kept as solid as possible until it's time to bake, or you get a completely different product.
@@samanthaday7844 the French are very into their butters, many choices and regions of milk, as well as grade. Generally the butter is of nicer taste in France imo.
In the UK we have our preferences but mainly from what its made of (olive oil, sunflower oil, veg oil, UK milk, Danish milk, margarine, hybrids etc).
3:20
this story is just amazing
Hello, a Brit here with another interpretation: use brown sugar in the meringues to make them have a chewy, toffee-like texture in the middle. Then whip the cream but don’t make it super sweet. Make a caramel sauce. Dollop the cream, add some slices of banana, crumble the meringue on top, drizzle the caramel, and top it off with crushed-up mcvities digestive biscuits. It’s delicious I promise
Woh, that sounds amazing. I much prefer chewy meringue
yes something like dulce de lec would go great with this.
I think language and dialects are fascinating, but sometimes I get a little lost and confused, too. Like, what is the point of calling it a digestive biscuit? Does that mean it's food that you can digest? Wouldn't that apply to all food? Are there kinds of biscuits that are un-digestive or non-digestive? Having not grown up eating these, nor having seen _any_ commercials (or is it "advertisements"?) for them, it just seems so weird to me.
Sounds like a decadant banana cream pie, I have to try it now!
@@Eric1SanDiego1 they have sodium bicarbonate in them which helps ease indigestion
Powdered sugar where I live always has cornstarch incorporated to reduce caking. That messes with the food chemistry.
Then you need to hunt down *pure* icing/powdered sugar. At worst, you could have to hunt it out somewhere that sells cake decorating supplies, as some decorating icings and fondants need to be made with unadulterated sugar.
Search for confectioners sugar in the baking aisle, it's powdered sugar without the cornstarch.
@@OrbObserver wrong and obese
So that's why my macarons have always been coming out bad recently
You can stick sugar in a spice blender to powder it
I have replayed this video so many times over the years. This is a simple dessert that just speaks to the soul. Something I can keep eating/viewing for the rest of my life easily.
If your strawberries are not intense enough, try adding a little balsamic vinegar and leaving in the fridge for around 2 hours - sounds odd but really amplifies the flavour...
Balsamic vinegar is delicious with strawberries. A healthy amount of balsamic vinegar is so good with watermelon and peaches.
Quite surprised, would have thought of balsamic as something to give a savoury kick...
Then again, never used it.
Vanilla is better for me personally. Same job but a better taste.
@@oscarcacnio8418 Balsamic vinegar is actually quite sweet, with only a tinge of sour! You should give it a try, it might surprise you
@@RafaelGarcia022 yes! Just be sure to get balsamico that has a higher ratio of cooked grape must to wine vinegar. The real balsamico is made of only cooked grape must and not any vinegar; but that's absurdly expensive and hard to find.
My dad used/uses to make this dessert a lot of times! And I'm Brazilian!
He said that he saw and ate this recipe at a restaurant and started to copying it. We call this dessert "Moranguinho com Suspiro", literally, "Little Strawberries with Sigh" (Sigh being the name for the Meringue Cookies).
A stapple in my family too. Although the serving is different and we also eat it with fios de ovos.
I took so long to realize meringue cookies are just suspiros hahaha
How is it a british dessert if there's no beans?
I'm british and i think beans are disgusting
There's an Filipino desert called "haluhalo" made with boiled beans
British cuisine draws more from India than the east Asian countries that do beans in dessert.
add some
@@joshuabanton3472 not a proper Brit then
I will say, you mentioned how it wasn't Strawberry-y enough, When in season English strawberries are like no other. I've had international friends say they've never had strawberries as good anywhere else
Have they tried Polish strawberries though? 🙃😉
I'm Brtitish and agree in season strawberries here are truly special - but i think thats more because local in-season fruit tastes best, wherever you are.
I ate a bananna right off the tree in Tenerife once and it was a trancendental experience, never tasted anything like it.
Same in Scotland, raspberries are excellent too.
@@AnnaEmilka The reason the polish flag has red!
Seriously though, the polish breeds (that I know of) are definitely on another level
@Zooker Strawberries in Portugal are fantastic. They're sold on the roadside - as are the Fundão cherries and (in the southern half of the country, caracóis.
I love eton mess, its actually worth making meringues even if you aren't experience because the appearance doesnt matter.
Long live the empire.
Might as well make a pavlova if it's for a crowd.
Well, I think if you can buy them near you, sometimes it just isn't worth the hassle. Appearances don't matter, but the fact my kitchen temperature will rise from firing an oven does.
The first recipe I’ve seen with an additional recipe using the leftover ingredients. Adam you’re seriously stepping up the cooking vid game
I grew up with something similar in Sweden, but the "standard" version uses banana and adds chocolate sauce, and usually ice cream as well. We don't tend to sweeten whipped cream in Sweden - I personally don't think it needs sweetening, it's usually served with sweet things and used to moderate that sweetness a bit, but that is of course just a matter of preference.
What is it called
@@arijan-itanmuratovic7495 Marängsviss
US milk lacks the flavor that you can typically find in milk throughout Europe, so unsweetened whipped cream tends to fall flat
my brother used to live in the UK and found that their milk,cream whatever most of their products actually just had way more sugar in them then what you would find anywhere in sweden he had a particulary nasty surprise the first time he went for a glass of milk, he recalls it being as sweet as a coke would be here in sweden.
@@arijan-itanmuratovic7495 marängsviss, from French "meringue Suisse" :)
I believe the plural you were looking for for Calyx is "Calyces", like Matrix and Matrices!
Those chocolate meringues with a soft/gooey center sound amazing and I need to make those now.
It is indeed calyces!
Kayla-seas
Yup. Calyces. For what it's worth, I'm a biologist.
I never thought to call meringue nests “biscuits”, but when you bring it up it’s cursed
i’m honestly offended he calls them biscuits. i don’t even like meringues
@@spaceshipboys7336 likewise. Meringue is not a biscuit. It's just meringue.
@@shkacatou indeed, a biscuit is usually twice baked anyway
@@xander1052 That's where the *word* comes from but I don't think it's actually true of most things we call biscuits.
I guess it's because Americans call them 'meringue cookies' so the direct translation would be 'meringue biscuits', but it does seem insane to me, in Aus we'd just call them meringues. When I think of a biscuit, I think of something with fat and flour in it
I love adams thumbnails. Straight to the point, and his own style that I can tell without looking that it is HIS video. 10/10
Amazing vid, and REALLY amazing ad. Literally laughed out loud. U funny Rags
collab soon? 👀
love that every one of your videos sends me down a new rabbit hole of cooking, got here from the mousse video and im sure ill find tons of stuff that stems from this one (as usual)
I just made an Eton mess on Sunday! It’s my favourite summertime dessert 😋
Hi, Evan!
I just found your videos the other day and it is maybe my new favourite youtube channel. I'm a physicist, so I absolutely love the scientific perspective you give. I always want to know why a recipe is telling me to do something, or how it works, but more often than not it feels like you're supposed to take it at face value. So this channel is really scratching an itch I've had for a long time without realising.
A lot of British foods, such as tea and fish and chips, have roots in food from overseas, but did you know that creme brûlée is the inverse?
It likely started off in a similar way to Eton Mess (a college dish) and it was called Cambridge Burnt Cream. Creme Catalana predates the two, yes, but there are substantial differences between it and brûlée so I’d say they’re different food
I also like how "French Custard" is an english thing referencing france and "creme anglaise" is a french thing referencing england
Thank you for explaining the difference between "public" schools and public schools. Even some of my fellow Brits don't seem to understand that and it's mainly an England thing. In Scotland, a "public" school is indeed a public school.
The use of "public" to describe a posh, elite, private school is because the original distinction was between a school that allowed people to join and be taught in groups, rather than say a private tutor (thus public vs private) but then when actual public schools (as in anyone can attend and were actually required to) started, the holding onto the term "public school" for private school became more a way to help people who could go to such schools pretend to not be privileged. MOST UK politicians tend to come from public schools (and, oddly, from Eton) and it helps portray them as relatable when of course, it really doesn't.
The UK has a real problem with class distinction and "which school you went to" is one of the last holdouts of institutional class distinction (literally).
I thought it was to distinguish between private schools available only to certain families or professions and public schools who'll basically take any riff raff who can afford the fees.
What do they call actual public schools?
@@DarkLordDeimos State schools, or comp(rehensive)s
I thought public schools were so called because of the public school act - which said that the schools had to take any member of the public so long as they paid the fees, unlike convents and churches and estate tutors who had complete discretion in choosing their students - and the benefit they got for accepting the indignity of accepting people just because they had money, even if they lacked status, was royal charter?
Politicians tend to come from Eton because politics is more about connections than anything else.
Groups of people stuffed into classrooms and the same fields will form connections, and people send their children to Eton to make connections, so it's a self-sustaining cycle
I have been waiting for the egg yolk + egg white synthesis dessert recipe video for SO LONG. Praise be!!! I can't wait to try this!
Try a lemon meringue pie sometime. The pie filling is full of yolks!
Eton mess is the single greatest pudding of all time. When the dinner ladies at school put this out you knew it was going to be a great summers day!
Eton mess or, more formally, Boris Johnson.
Lol
One of my favourite desserts of all time. I add some raspberries to the mix and macerate along with some Chambord, a French black raspberry liqueur. Yum!
entrance hidden by bricks and rubble
Not a Brit but I had Eton mess with Mango before and it was out of this world would definitely recommend to try and play with the fruits to fit what you got on hand
fun fact: there is a german desert called "schneegestöbere" (roughly translating to the act of milling around in snow) which is very similar to the parfait/layerd version of the eton mess shown in this video, although the german version is made with a sweetened quark or yogurt cream, and with a mixture of pureé'd fruit and equally layered with meringue.
i'm not sure to what extent these dishes are related, if at all, but it is still interesting to see how similar they are.
To be honest, it wouldn't be too surprising that people all around Europe eventually stumbled into loosely mixing fruit, cream and meringues after all 3 were readily available around the continent
I guess if you used Himbeeren it would be Schneegestrawberry, huh? ;)
Good Timing, I am leaving for England on the 20th. Hopefully I'll give this dessert a try.
I always have an immense appreciation for the British translation Adam, although as far as I know, we just call them meringues rather than meringue biscuits or cookies :)
something about calling them cookies or biscuits irks me😭
Love how you provide the “why” along with directions
I like your variations. Although I feel I must point out, we don't say "meringue cookies" or "meringue biscuits", just "meringues".
Also: If you can't find caster sugar, just "blitz" granulated sugar in the blender for a few seconds.
I don't think he was necessarily going for the common British terminology on that one. In the USA we'll call them cookies to distinguish from the fresh form off meringue, and then i think Adam was suggesting they're more accurately biscuits than cookies.
@@sirfizz6518 I'm American and tbh this video is my first time hearing them called "merengue cookies" instead of merengues
hey adam, brit here, i love your version with the blitzed strawberries and folded in, i have always disliked eton mess because it’s a clumsy mix of meringue, strawberries and whipped cream, so your version really suits me. i’d love for you to try a classic/your own version of a sticky toffee pudding, one of my all time favourite desserts!
This dessert is summer in a bowl, best use of fresh strawberries imho
I love making connections from one video to another, while learning about cooking at the same time. You really are one of a kind Adam. Love your content!
5:16 Why am I not surprised that Adam just has a giant jug of vanilla lying around somewhere
Costco does massive bottles?
Do you not?
Everyone who makes deserts should, and you can add it to pancakes
@@human-tk2fo What I meant was the size of the bottle, mine are tiny
@@acommenter4252mine are literally just tiny vials or flasks lol
So much to like about this dish. - Simple, easy to prepare and versatile. - And very forgiving on the quantities and variations in the ingredients. - I've seen it with other fruits, broken biscuits ( cookies) in the mix, or with a sprinkle of sugar on the top, and a dash of with various spirits and liquers too. - Once can also put slivers or zest of citrous fruit on top too, to make it look even more attractive. TY for highlighting this classic.
Hey Adam, I think you’d really dig a similar recipe from Scotland called Cranachan. It’s the whipped cream but with raspberries, toasted oats and a nip of whisky.
I make that all the time except I increase the whiskey and replace the cream, raspberries, and oats with frozen water.
It’s so fun to read this with a fake Scottish accent
For the record: the reason it's called public school in the UK is because it's not funded directly by the state, but is rather funded directly by the public (via tuition fees). But it's definitely silly considering that nowadays a service being "public" almost always means state funded and free to the public at the point of access
They were originally called public schools because they would take members of the (paying) general public regardless of locality, family etc. This is in contrast to local grammar schools and private tuition.
Since then, public school has come to generally be defined as a non-local fee-paying boarding school. And generally public schools refer to the most prestigious of fee-paying schools.
We also have private schools, which are more modern than public schools and less prestigious. They'll be fee-paying but may be newer, have fewer boarders or be more local.
So what do you call actual public schools then?
@@resolecca state schools
@@lowcostfish thank you
I don't know about "most British dessert", it's something you get in restaurants occasionally but I've never had it at home once. Summer pudding on the other hand, that's a family classic for me. And crumble is a go-to all year round.
I made just the créme diplomat, I just wanted fancy custard, and I thought Adam was exaggerating when he said it was his new favorite thing but if anything he undersold it. Genuinely one of the most delicious things I've ever eaten, and the fact I was able to make it in less than two hours with stuff I already had in my kitchen was mind boggling. 11/10 highly recommend.
Eton Mess is generally more of a southern England thing, in my opinion the most British desert is sticky toffee pudding or any fruit crumble 😁
Warm sticky toffee pudding with toffee sauce and a scoop of vanilla ice cream and I’m in heaven
Oh yes, that's a good shout. I'd love a sticky toffee pudding video on this channel
Agreed. Eton Mess feels a bit old fashioned as well. Not sure many people even in the south are eating it regularly.
Being a southern Brit with northern blood, apple crumble never fails to bring the entire family together
Fruit crumble is glorious. I do like sticky toffee pudding, but crumble is much better, at least in my opinion.
Adam, one of my favorite things about your channel is that you follow up your food history/science videos with relevant recipes. I’m sure it’s efficient for you production-wise, but it’s also a lot of fun for those of us trying these out to get to say, “I have extra knowledge about why you can’t make meringue with egg yolk!” In some odd way it really helps me feel connected to the food I’m making. Thank you for another awesome recipe!
You didn't mention the spurious origin story - it was allegedly a pavlova for the boys' lunch / afternoon tea at a picnic, but was bashed around / sat on.
By far the most nutritionally informative and enlightening Chef/Professor on the internet
Yank here (Who lived in the UK for over three years) I saw this on menus and at peoples house parties, all over the place but the whole time I never had one. I was basically just drunk the whole time. This looks great though !
Thank you for being the person to finally explain what Chantilly(?) cream is. I had heard the term but people were basically like 'you know' about it.
Hi Adam, I have a theory for you as to why the powdered sugar works worse than the bigger sugar. I don't think there's any popping of air bubbles, but the smaller sugar can better fill out those spaces and makes it more dense. Just as you described it in your video, based on the feeling while eating.
So the bigger grains can't slip in and help capture air between them too, just like the air is trapped in the thick foam.
It might also be that it desolves better and therefore already completely during the mixing process turning it into more of a softer cream giving it less structural stability to keep the air trapped long enough
I’ve never heard about this desert, but my favorite desert here in argentina is merenguitos (those little meringues) crushed and layered with cream and dulce de leche and then i like to leave it a couple hours in the freezer. The best thing ever
Sounds delicious!
Caster sugar can be found in the US--it's labeled superfine sugar and was originally meant to be used in cool liquids where you want it to dissolve quickly (e.g., iced tea). Domino and C&H are two common brands. You'll occasionally find it labeled baker's sugar. I usually just carefully blitz regular granulated sugar in the food processor until it is fine, but not powdered.
In my experience, when macerating berries you want to use a large volume of sugar and let them sit overnight in the fridge. Most of the flavor of the berries takes time to leach out and what comes out first is nearly all water, that might explain why the strawberry flavor was weak in your first attempt. It looks like your blender method does keep the berries more fresh feeling texture wise, so I'll have to try it both ways if I make this recipe. Great video!
Eton mess is great in the summer, might have to give your version a go
You forgot to point and laugh at a working class person, that’s the key ingredient in an Eton Mess.
My aunt would make something like this and bring it to family gatherings. She always called me on my birthday without fail. This brought back some nice memories, thanks Adam :)
Commercial powdered sugar has cornstarch mixed in to keep it from clumping. This is great for making frosting, but not so much for meringues. The cornstarch pulls out the water from the egg foam collapsing the foam (my theory anyway).
@Oivin F I don't doubt your information. However, the maker of the video (and I) are both in the US and most, if not all, brands of powdered sugar here add corn starch.
Nah I think it’s cause it’s powdered vs granulated. They just don’t work the same. He basically made royal icing
All home cooking recipe makers need to take a page out of your book. Every time I cook something where I separate the eggs I'm always wondering what to do with the other part of the eggs.
Over the years I figured out things and have done hollandaise sauces and salt cured yokes, yolks and beef tartare. But making a complimentary suggestion is the best thing someone sharing a recipe can do. Thank you!
BTW "powdered sugar" is known as "icing sugar" outside the Americas
Saw this video yesterday and it's living in my head rent free since. Making this tonight just to break free from this hypnosis.
well, that was decadent
You'd really want English/Scottish strawberries for Eton mess, completely different flavour.
That last version with the chocolate meringue and creme diplomat is mouth watering!
Us brits wouldn’t really even count meringue as a biscuit
Agreed. It's not a cookie or a biscuit!
But it's also not a cake... so what is it?
@@Stefan-bu6ms idk really…not all deserts are biscuits or cakes haha. It is what it is
Sounds tempting! I like strawberry with a dash of rum. For me it enhances the sweetness and taste a lot.
Brilliant! So do I or Madeira at a push but dark, spiced rum is best I think.
Entrance hidden by bricks and rubble:
The sort of jam you made there is called a kompott in swedish. It literally translates to blend or mixture, it’s a sort of traditional way of making a fast jam for eating as is, with pie, or with porridge for breakfast. It is only called a kompott when we do it with berries or fruit.
I loved finding out about "crème diplomat" on Great British Bake-Off because it's such a fancy name for whipped cream and custard, a recipe I thought I'd invented as a 6 year old.
My grandmother has a recipe for meringue cookies very similar to the granulated sugar ones but with mini chocolate chips. Which she simply calls "Styrofoam cookies"
The only reason he does so many experiments is so he can eat more without anyone calling him out. Guys a genius. 😋 nom nom for SCIENCE!
Hey Adam - speaking in regards to the sponsor here as someone who used to work for a similar company. Most of any identify theft program is a scam. It’s much, much safer to freeze your credit & use a password manager and costs less to do so for most people that don’t need to constantly apply for new credit lines. The “identity protection” industry mostly profits off of people being scared and not understanding identity theft.
Sometimes, the programs have insurance underwritten for any costs related to litigation or losses related to identity theft, which is what you usually pay for. Most of these companies up sell for extra security features that don’t meaningfully increase that insurance policy, which most people don’t need to begin with.
My only complaint about Adam is that he quite regularly hasdodgy sponsors and shills way too hard for them. Often ridiculously expensive subscriptions for completely unnecessary or misleading services. And it won't just be a generic ad read; he'll show himself using and enjoying the service.
Red part on the thumbnail looks like sudam Hussain
I'm British and I had Eton Mess for dessert tonight. English strawberries so good at the moment. We did use caster sugar for the merengue. No chocolate was involved.
That intro makes me truly relish in how we confuse Americans with our language all the time
To be fair, half of your language is other more consistent languages
@@pennyforyourthots As long as we piss Americans off nothing else matters
The German version uses frozen raspberries and the cream is usually mixed 50% with Quark (a german tangy, less fatty, fresh cheese). The components are then layerd in a big bowl and chilled, so the frozen berries will sligthly freeze the cream parts. It's my favorite party dessert.
Himbeertraum?
Speaking of British foods, I'd love to see a Larks' Tongues in Aspic recipe, I don't think there's a video of one on TH-cam yet.
I do think it's good
Please tell me that isn't what the name makes it sound like... Because bird tongue in gelatin sounds like the culmination of 60s kitchen horror stories.
Only if it has a 13 minute instrumental section
@@Great_Olaf5 I do believe that's exactly what it is, but I really don't know for sure because there aren't any videos and very few pictures of it to be found.
@@nahguacm I think Adam should do five videos on it, with the last one breaking with the title convention of the previous four for some reason....
What a lovely tribute to our fallen Boris
The amount of swipes at British people (what the Brits would call English) is just peak Adam energy. I love it.
No swipes that I saw - he's acknowledging that people in different countries have different terms for things than Americans. It's really nice that Adam takes the trouble to adapt his terminology to cater for people living outside the US.
@@DaveF. Yeah, ik, it's just a joke ;)
Wait what?? You think British people who aren't from England call themselves English?
@@Sprecherfuchs No, it was just a joke to try to fit in another Adam catchphrase. He often says: "What the Brits would call ___", and I wanted to include that in my joke comment.
As a german, I know this as "Himmlische Verführung". Translates to heavenly temptation. It is made with frozen Raspberries, the heavenly part is a wordplay on the german Word for raspberry. You can eat it once the raspberries are thawed, which gives a nice mix of crunchy merengue bits and ones that have half dissolved into the cream. We usually do a baking fish with one layer of raspberries at the bottom, followed by the merengue bits and covered with whipped cream. If you store it in the fridge, you can eat it after about 3 - 4 hours, which is perfekt if you want to cook and eat a Main course in between making and eating desert. Enjoy!
Looks awesome - especially intrigued about the version with pastry cream! Curious about the amount of sugar, though. You say 25g per white, and then say 50g for two whites, or half a cup, but half a cup would be 100g of sugar. It looks like the measuring cup you used was probably a half cup, so just curious which is the correct amount: 25g per white, or 50g per white?
I always use 1/4 cup of sugar per egg white for meringue cookies and that equals 50g.
Meringue is usually made with 2:1 sugar to egg whites by weight, which means about 100-150 grams of sugar for two egg whites. I was curious so I tried the amounts given by Adam and the meringues came out brown and soft with a texture that reminded me of very dense cotton candy.
I love using crème fraiche instead of whipped cream, the tanginess takes away how sickly sweet it can be
Do you mean how sickly sweet the rest of the pudding can be? Your comment is a little ambiguous.
@@lowcostfish Yes, it balances the sweetness of the rest of the pudding
That looks good
no
Ratio
You look good
The last one with banana is kinda similar to a swedish 'kid' desert called marängsviss. Which everyone seems to love over here
Saddam husseins hiding place
??
@@SpicyRamen1466 search it up
I love that you have a recipe for the egg yolks. I don’t know any easy recipes with egg yolks apart from custard.
Lemon curd is an amazing thing to make with egg yolks! And it's also very British. And would also be really tasty added to Eton mess.
Britain's looking like a bit of an Eton Mess at the moment
The Tory party is most definitely an Eton Mess
Lmao, harsh! But accurate 🤷
It's been years since I've eaten Eton Mess but I still can taste it's divine beauty... man I should make some tomorrow
Weirdly we always call it school 'dinners' even if we eat it at lunch time. The people who serve it are traditionally known as 'dinner ladies' as well.
Whilst at the same time we call it “lunch time” hahaha
@@jackogrady3118 And if you bring your own food you have a "packed lunch".
A lot of places in the midlands and up north call their morning meal "breakfast", their afternoon meal "dinner" and their evening meal "tea"
i come from the south and moved to the midlands, and my girlfriend who has always lived here insists that despite *not* being the main meal, the afternoon meal it's still dinner!
Etymologically speaking, "dinner" is meant to refer to your main meal of the day, which means that depending on the size and heartiness, either your lunch or your supper could also be your dinner.
Afaik, Domino Superfine Sugar is the US equivalent to caster sugar, though not sure if it's available nationally.
Also, try adding balsamic vinegar when macerating strawberries. It brings the strawberry flavor more for some reason.
Never heard meringues refereed to as "cookies" in Britain, are they called cookies commonly in the US?
I don't know about the US, but the time I visited Germany I found a cookie store chain there and they had a whole section of various flavoured merigues.
I have seen them labeled as "meringue cookies" in many grocery stores. That is also what I have heard many Americans call them.
We don’t call them cookies or biscuits cos they’re neither.
They’re their own thing, meringues
@@TheMimiSard We get meringues in bakeries too, just never heard them referred to as cookies. It was a little strange
We use meringues in a lot of different preparations, so the dried out lightly baked ones are called meringue cookies. Meringue is just whipped egg whites and sugar.
If you want caster sugar just grind up some granulated sugar in a food processor until it’s a little finer
Castor sugar is such an amazing time saver in everyday life
it desolves into everything so much quicker, and gives a much less granular mouth feel when you sprinkle it on anything
all for like 10p more per bag
You can also just make caster sugar by blending granulated sugar a bit. Only ever done meringue with caster or golden caster!
That's beautiful. I think I would turn into a mini trifle. Add some sponge cake cubes. It looks amazing.
Bear in mind Adam, that although Eton Mess was originally a school lunch food, it's school lunch from literally the poshest school in the UK. A huge amount of Tory MP's were educated there, so there'd probably have been a lot of "My father will hear about this!" in regards to the quality of the food.
so i assume thats where all the big tories come from?
@@MrMickio1 Yes.
He says it’s from Eton College and: “posh schoolboy food” right at the beginning, so I think he’s aware of that.
I don't doubt that there were more than a few dissenting voices when the decision to serve a dropped pavlova to the boys was made!
Tories are horrible but better than the alternatives. We need a real far right party in the UK
I love how many desserts you’ve put on my radar. I think I made soufflé 6 times in a few weeks! Sticky toffee pudding next please! My favourite.
saddam hussein