On a recent evening I served Alice a portion of my diabetic Eton Mess for pudding, and she looked at me with a completely straight face and asked “Mummy, are we eating the mess?”. Hence, in our house, “Eton mess” has since been referred to as “Eating the Mess”!
In my meringue recipe, I substitute caster sugar for a diabetic-friendly sugar-substitute with a GI (glycaemic index) of very close to zero. Compared to normal meringues, I bake my diabetic meringues at a lower temperature and for a shorter amount of time, although the meringue mantra of low-and-slow still applies. Alice loves all kinds of berries, so I’ve crumbled my meringues up and mixed them with blueberries, strawberries and whipped double cream. Delicious on a warm quarantine Spring-time evening!