Preheat the oven to 120°C/ 100°C fan/ gas mark ½/ 250°F
Line the baking tray with baking parchment, magic liner or a silicone baking mat.
For the meringue:
Whisk the egg whites until they are very stiffYou should be able to turn the bowl upside down and they won't come out (but take care if you try it!)
While still whisking, add in the sugar a tablespoon at a time and beat until shiny
Spread on the prepared baking sheet, about 1cm thickYou're going to break up the meringue so shape and evenness isn't important
Cook for about 3 hours until dry throughoutWith meringues, you're looking to dry them out rather than cook them, so they should still be almost white when done
To make up the Eton Mess:
Whisk the cream until it's stiff and holds its shape. Spoon into the serving dishAvoid overbeating by turning down the speed once the cream has begun to thicken
Break the meringue into chunks and add to the cream, gently mixing together to avoid breaking up the meringue
Add the berries, again stirring gently to avoid crushing them.
Notes
Everyday Cooks tips:
If you want Eton Mess for a picnic, put it in a plastic box in a cool bag with ice blocks to keep the cream cold
This type of meringue will keep for up to a month in an airtight plastic box.