By Lori Walker, MS, RD | Published on January 8, 2024 | Last Updated on February 11, 2024
The Mary Berry meringue recipe is a classic dessert that will never go out of style. This sweet and light treat is perfect for any special occasion, from birthdays to anniversaries. It’s also an easy-to-make dessert that can be whipped up in no time.
So whether you’re looking for a quick dessert or a show-stopping treat, this Mary Berry meringue recipe is sure to please.
What is Mary Berry Meringue?
English cuisine writer, chef, baker, and television personality Dame Mary Rosa Alleyne Hunnings DBE. Encouraged by her home science studies, she pursued a college degree in catering.
She has many amazing recipe to try on but the Mary Berry meringue is a famous one. It is a light and airy dessert made with egg whites, sugar, and other flavorings. The egg whites are whipped until they form stiff peaks and then sugar is added until the mixture is thick and glossy.
The mixture is then spooned onto a baking sheet and baked until golden and crisp. Once cooled, the meringue can be served as is or with a dollop of cream and fresh fruit.
Why You’ll Love This Mary Berry Meringue?
This Mary Berry meringue recipe is a classic dessert that can be made in no time. It requires only a few basic ingredients and can be served as is or with a dollop of cream and fresh fruit. Plus, it’s a low-calorie dessert that is sure to satisfy even the sweetest of tooth.
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The Ingredients
- Egg Whites: Egg whites are the primary ingredient in meringue, providing the structure and volume. They are whipped to incorporate air, creating the meringue’s light and fluffy texture.
- Caster Sugar Crystals: Sugar is essential in meringue as it sweetens the mixture and stabilizes the whipped egg whites. It contributes to the meringue’s stability and texture, giving it a crispy exterior while keeping the inside soft.
Directions
Step 1. Preheat the Oven:
Begin by preheating your oven to 120°C (approximately 100°C for a fan oven, or 250°F). This step ensures the oven is adequately heated for baking the meringues.
Step 2. Prepare the Baking Tray:
Line a baking tray with parchment paper or a silicone baking mat. It’s crucial to have a clean and dry surface to prevent sticking and ensure even baking of the meringues.
Step 3. Whip Egg Whites:
Take two velvety free-range egg whites and place them in a clean, dry bowl. It’s essential to prevent any yolk or other fats from contaminating the egg whites, as it can hinder the whipping process.
Step 4. Whisk Egg Whites:
Using an electric mixer or a hand whisk, start whisking the egg whites at a medium speed until they begin to form soft peaks. This might take a few minutes, and the mixture will gradually increase in volume.
Step 5. Add Sugar Gradually:
Gradually add 125g of fine organic caster sugar crystals to the whipped egg whites, one tablespoon at a time, while continuing to whisk at high speed.
Ensure each addition of sugar is fully incorporated before adding more. Whisk until the meringue is glossy and forms stiff peaks. This process typically takes several minutes of continuous whisking.
Step 6. Check for Stiff Peaks:
To test if the meringue is ready, stop the mixer and lift the beaters. The meringue should form stiff peaks that hold their shape without drooping. It should have a glossy and smooth texture.
Step 7. Pipe or Shape the Meringue:
If desired, transfer the prepared meringue mixture into a piping bag fitted with a nozzle for more precise shaping, or simply spoon dollops of meringue onto the prepared baking tray.
Create shapes or swirls as desired on the parchment paper or silicone mat.
Step 8. Bake the Meringue:
Place the baking tray with the piped or shaped meringues into the preheated oven.
Bake the meringues for approximately 60-75 minutes or until they are firm and dry to the touch. It’s important that the meringues do not brown; they should maintain a pale color throughout the baking process.
Step 9. Cool the Meringues:
Once baked, turn off the oven but leave the meringues inside to cool gradually for about an hour. This gradual cooling helps prevent cracking.
After an hour, remove the meringues from the oven and allow them to cool completely on a wire rack. This step helps the meringues crisp up.
Step 10. Serve or Store:
Serve the cooled meringues as desired, either on their own, topped with whipped cream and fruits, or as an accompaniment in various desserts.
To store any leftover meringues, place them in an airtight container at room temperature. Keep them dry to maintain their crispness and enjoy them within a few days for the best quality.
Notes
– Make sure the egg whites are at room temperature before beating them. This will help them whip up more quickly and evenly.
– Adding a pinch of cream of tartar to the egg whites will help them to form stiff peaks.
– Don’t over-mix the meringue – you want it to be light and airy.
– To add a little color to the meringue, you can add a few drops of food coloring.
– If you want a little crunch, you can add a sprinkle of chopped nuts or other crunchy ingredients to the meringue.
– If the meringue starts to brown too quickly, reduce the oven temperature.
– To keep the meringue from sticking, make sure to line the baking sheet with parchment paper.
Nutrition Information
Serving size: 1 meringue cookie
Calories: 210
Total fat: 0 g
Saturated fat: 0 g
Carbohydrates: 5 g
Protein: 1 g
Serving Suggestions
– Serve with a dollop of whipped cream and fresh berries.
– Sprinkle with chopped nuts or shredded coconut.
– Sprinkle with a pinch of cinnamon or nutmeg.
– Top with a scoop of ice cream.
– Drizzle with melted chocolate.
Mary Berry Meringue Recipe
Equipment
- Baking Tray
- Parchment Paper or Silicone Baking Mat
- Clean, Dry Bowl
- Electric Mixer or Hand Whisk
- Piping Bag (optional) with nozzle (optional)
- Wire rack
- Airtight Container (for storage)
Ingredients
- 125 g Caster Sugar
- 2 Egg Whites
Instructions
Preheat the Oven:
- Preheat your oven to 120°C (approximately 100°C for a fan oven, or 250°F).
Prepare the Baking Tray:
- Line a baking tray with parchment paper or a silicone baking mat. Ensure the surface is clean and dry.
Whip Egg Whites:
- Place the egg whites in a clean, dry bowl. It’s crucial that no yolk or any other fat comes into contact with the egg whites as it can prevent proper whipping.
Whisk Egg Whites:
- Using an electric mixer or a hand whisk, start whisking the egg whites at medium speed until they begin to form soft peaks.
Add Sugar Gradually:
- Gradually add the caster sugar to the whipped egg whites, one tablespoon at a time, while continuing to whisk at high speed.
- Ensure each addition of sugar is well incorporated before adding more. Whisk until the meringue is glossy and forms stiff peaks. This process should take several minutes.
Check for Stiff Peaks:
- To check if the meringue is ready, stop the mixer and lift the beaters. The meringue should form stiff peaks that hold their shape without drooping.
Pipe or Shape the Meringue:
- If desired, transfer the meringue mixture into a piping bag fitted with a nozzle, or simply spoon dollops of meringue onto the prepared baking tray.
- Create shapes or swirls as desired.
Bake the Meringue:
- Place the baking tray in the preheated oven.
- Bake the meringues for approximately 60-75 minutes, or until they are firm and dry to the touch. The meringues should not brown; they should remain a pale color.
Cool the Meringues:
- Once baked, turn off the oven but leave the meringues inside to cool gradually for about an hour.
- After an hour, remove the meringues from the oven and allow them to cool completely on a wire rack.
Serve or Store:
- Serve the meringues as desired, either on their own, topped with whipped cream and fruits, or as a component in desserts.
- Store any leftover meringues in an airtight container at room temperature, keeping them dry to maintain their crispness.
Notes
- – Make sure the egg whites are at room temperature before beating them. This will help them whip up more quickly and evenly.
- – Adding a pinch of cream of tartar to the egg whites will help them to form stiff peaks.
- – Don’t over-mix the meringue – you want it to be light and airy.
- – To add a little color to the meringue, you can add a few drops of food coloring.
- – If you want a little crunch, you can add a sprinkle of chopped nuts or other crunchy ingredients to the meringue.
- – If the meringue starts to brown too quickly, reduce the oven temperature.
- – To keep the meringue from sticking, make sure to line the baking sheet with parchment paper.
Frequently Asked Questions
Q1. How long should I bake the meringue?
A1. The meringue should be baked for about 30 minutes or until lightly golden.
Q2. Can I make the meringue ahead of time?
A2. Yes, the meringue can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
Q3. Can I use other flavorings instead of vanilla extract?
A3. Yes, you can use other flavorings like almond or lemon extract.
Q4. Can I freeze the meringue?
A4. Yes, you can freeze the meringue by spooning it onto a baking sheet and freezing it until solid.
Q5. Can I use aquafaba instead of egg whites?
A5. Yes, you can use aquafaba (the liquid from canned chickpeas) instead of egg whites. But not recommended.
Q6. Can I use other sugar substitutes instead of Caster sugar?
A6. Yes, you can use powdered sugar or coconut sugar instead of caster sugar.
Q7. Can I add food coloring to the meringue?
A7. Yes, you can add a few drops of food coloring to the meringue to add a little color.
Conclusion
The Mary Berry meringue recipe is a classic dessert that is sure to please. With just a few basic ingredients and a few simple steps, you can have a delicious and light dessert in no time.
Whether you’re looking for a show-stopping treat or a quick and easy dessert, this Mary Berry meringue recipe is sure to do the trick. Thank you for reading.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
