Mary Berry Meringue Recipe

The two-ingredient British classic that proves less is more.

There’s something quietly triumphant about a good meringue. No glitz, no indulgent ganache swirls—just egg whites and sugar, whipped into structure and slow-baked into crisp, featherlight shells. Mary Berry’s Mini Meringues capture that elegance perfectly. They’re light, dependable, and utterly British.

The method hasn’t changed much in decades, nor should it. With just two ingredients, the room for error is narrow, but so is the path to mastery. These are not just sweet bites—they’re the foundation of pavlovas, Eton mess, and the soft crunch of a proper afternoon tea tray.

Whether you’re baking for a family gathering or assembling components for a pudding course, this is a recipe worth knowing by heart.

Why You’ll Love This Meringue

• Precision simplicity: Two ingredients, no distractions.
• Delicate finish: Crisp on the outside, softly chewy in the centre.
• Scalable for any crowd: From four to forty in one oven tray.
• Make-ahead friendly: Keeps crisp for days in the right tin.
• Pairs with everything: Whipped cream, tart fruit, dark chocolate.

Ingredients

• 4 egg whites, room temperature
• 250g caster sugar, added slowly for gloss and stability

Use the freshest eggs you can get. The protein structure is tighter, which means better volume when whisked.

How To Make Mary Berry Mini Meringues

1. Preheat your oven to 120°C (100°C fan) or Gas Mark ½. Line a baking tray with parchment.
2. Clean your bowl and whisk thoroughly—a trace of grease will ruin the whites. Wipe with lemon juice or vinegar if needed.
3. Whisk the egg whites until they form stiff peaks. This should take 5–6 minutes on high speed.
4. Add the sugar slowly—a teaspoon at a time—while continuing to whisk. The mixture should become thick, glossy, and smooth. Test by rubbing a little between your fingers. It should feel smooth, not gritty.
5. Pipe or spoon onto the tray, leaving room between each one. You can use a round cookie cutter to pencil in size guides if you like uniformity.
6. Bake for 1 hour and 10 minutes, undisturbed. Don’t open the oven door.
7. Turn off the oven and leave the meringues to cool inside with the door ajar. This helps prevent cracks.

Common Mistakes

• Meringue weeps after baking: Sugar wasn’t fully dissolved.
• Texture turns chewy too soon: It’s been exposed to air or humidity.
• Cracked shells: Oven cooled too fast. Always leave to rest inside.
• No volume: Either the bowl was greasy or the egg whites were overbeaten.

Storage Notes

• Room temperature: Keep in an airtight tin for up to 2 weeks.
• Freezer: Store in a rigid, airtight container up to 2 months.
• Avoid refrigeration: Moisture kills crispness.
• Don’t reheat: Serve at room temperature only.

What To Serve It With

• These meringues are a blank canvas
• Whipped double cream
• Fresh berries
• Lemon curd
• Greek yoghurt and honey

FAQs

What if I want to flavour them?
Add a few drops of vanilla, almond, or rose extract at the very end of whisking. Do not add liquid early.

Can I use granulated sugar?
Technically yes, but caster sugar gives a smoother finish and dissolves faster.

Why are my meringues beige?
Your oven may run hot. Use an oven thermometer and keep the heat low.

Can I double this recipe?
Yes, but use two trays and rotate them halfway if your oven has hotspots.

Nutrition (Per Mini Meringue)

• Calories: 200
• Fat: 0g
• Carbohydrates: 50g
• Sugar: 50g
• Protein: 2g
• Sodium: 50mg

Try More Recipes:

• Mary Berry Coconut Pyramids
• Mary Berry Double Chocolate Chip Muffins
• Mary Berry’s Melting Moments