Mary Berry’s Meringues are made with egg whites, superfine sugar, and heavy cream. This delicious Mary Berry Meringues recipe creates a light and airy dessert that takes about 3-4 hours to prepare and can serve up to 24 people.
This Meringues Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Meringues Ingredients
- 4 large egg whites
- 1 cup (8 oz/225g) superfine sugar
- 1¼ cups (10 oz/300ml) heavy cream, whipped
How To Make Mary Berry Meringues
- Preheat Oven: Set the oven to 225°F (175°F convection) and line two baking sheets with silicone mats.
- Beat Egg Whites: Place egg whites in a large bowl and beat with an electric mixer on high speed until soft peaks form.
- Add Sugar: Gradually add the superfine sugar, about a teaspoon at a time, beating well after each addition until the mixture is glossy and stiff.
- Shape Meringues: Using two teaspoons, drop spoonfuls of the meringue mixture onto the baking sheets, placing 12 meringues on each tray.
- Bake: Bake in the preheated oven for 3-4 hours, or until the meringues are firm, dry, and easily lift off the silicone mats. They should be a very pale off-white.
- Assemble: Whip the heavy cream until thick. Once the meringues are cooled, sandwich them together with the whipped cream.
Recipe Tips
- Use Room Temperature Eggs: Let the egg whites come to room temperature before whipping. This helps them whip up better.
- Avoid Fat and Water: Make sure your bowl and beaters are clean and dry. Any grease or moisture can stop the egg whites from whipping properly.
- Add Sugar Slowly: Add the sugar bit by bit while beating. This helps it dissolve and makes the meringue smooth.
- Check Firmness: The meringues should be firm and dry when finished baking. If they’re soft or sticky, bake them a bit longer.
- Cool Before Assembling: Let the meringues cool completely before adding the whipped cream to avoid sogginess.
What To Serve With Meringues?
These light meringues pair well with fresh berries, fruit compote, or a dollop of whipped cream. They can also be served alongside ice cream, custard, or lemon curd for a delicious dessert experience.
How To Store Leftovers Meringues?
- Refrigerate: Let leftovers meringues cool to room temperature before putting them in an airtight container in the fridge. They will stay fresh for up to one week.
- Freeze: leftovers meringues can be frozen for up to 2 months. Store them in an airtight container or freezer bag. Thaw at room temperature for about 30 minutes before serving.
Mary Berry Meringues Nutrition Facts
Serving Size: 1 meringue (based on approximately 24 meringues)
- Calories: 29
- Total Fat: 0.1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 2mg
- Potassium: 10mg
- Total Carbohydrate: 7.3g
- Dietary Fiber: 0g
- Sugars: 6.8g
- Protein: 0.7g
Try More Mary Berry Recipes:
- Mary Berry Christmas Apricot Trifle
- Mary Berry Salted Caramel Brownies
- Mary Berry Lemon Mousse
- Mary Berry Lemon Ice Cream
- Mary Berry Strawberry Pavlova
Mary Berry Meringues
Description
Mary Berry’s Meringues are made with egg whites, superfine sugar, and heavy cream. This delicious Mary Berry Meringues recipe creates a light and airy dessert that takes about 3-4 hours to prepare and can serve up to 24 people.
Ingredients
Instructions
- Preheat Oven: Set the oven to 225°F (175°F convection) and line two baking sheets with silicone mats.
- Beat Egg Whites: Place egg whites in a large bowl and beat with an electric mixer on high speed until soft peaks form.
- Add Sugar: Gradually add the superfine sugar, about a teaspoon at a time, beating well after each addition until the mixture is glossy and stiff.
- Shape Meringues: Using two teaspoons, drop spoonfuls of the meringue mixture onto the baking sheets, placing 12 meringues on each tray.
- Bake: Bake in the preheated oven for 3-4 hours, or until the meringues are firm, dry, and easily lift off the silicone mats. They should be a very pale off-white.
- Assemble: Whip the heavy cream until thick. Once the meringues are cooled, sandwich them together with the whipped cream.
Notes
- Use Room Temperature Eggs: Let the egg whites come to room temperature before whipping. This helps them whip up better.
- Avoid Fat and Water: Make sure your bowl and beaters are clean and dry. Any grease or moisture can stop the egg whites from whipping properly.
- Add Sugar Slowly: Add the sugar bit by bit while beating. This helps it dissolve and makes the meringue smooth.
- Check Firmness: The meringues should be firm and dry when finished baking. If they’re soft or sticky, bake them a bit longer.
- Cool Before Assembling: Let the meringues cool completely before adding the whipped cream to avoid sogginess.
Mary Berry Meringues