Mary Berry Meringue Recipe
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.
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Servings: 12
Calories: 210kcal
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.