5/2: Eton mess

After making honey gingerbread cookies this past week, I had an egg white left over, so I decided to search the internet to see if there was a recipe for meringue using a single egg white.  There was!  I ended up with 9 meringue cookies.  We used 4 of them to make modified Eton messes:  2 meringues each, plus puréed strawberries and whipped cream.  (I say "modified" because we didn't crunch up the meringues or construct parfait-like layers.)  I had used lemon extract rather than vanilla in the meringues, and that gave a nice extra tang to the treat.  And we have enough for another round tomorrow.