Mary Berry’s Meringue is made with large egg whites, superfine sugar, and heavy cream. This delicious meringue recipe creates a delightful dessert that takes about 3 hours and 15 minutes to prepare and can serve up to 12 people.
Ingredients Needed
- 4 large egg whites
- 1 cup (8 oz/225g) superfine sugar
- 1¼ cups (10 oz/300ml) heavy cream, whipped
How To Make Meringue
- Preheat the oven: Preheat the oven to 225°F (Convection 175°F) and line two baking sheets with silicone mats.
- Whip the egg whites: Place them in a large bowl and beat on high speed with an electric hand-held mixer until they form soft peaks.
- Add the sugar: Gradually add the sugar, a generous teaspoonful, beating well after each addition until all the sugar has been added.
- Spoon the meringues: Using two teaspoons, spoon the meringue out onto the baking sheets, putting 12 meringues on each tray.
- Bake the meringues: Bake in the preheated oven for 3–4 hours, or until the meringues are firm and dry, lifting easily from the silicone mats. They should be very pale off-white.
- Sandwich with cream: Whisk the cream until thick and use it to sandwich the meringues together.
Recipe Tips
- Use fresh egg whites: Make sure your egg whites are at room temperature for better volume when beaten.
- Avoid any yolk: Even a small amount of egg yolk can prevent the whites from whipping up properly, so be careful when separating the eggs.
- Add sugar slowly: Adding the sugar gradually while beating helps the meringue to become glossy and stable.
- Check for doneness: Meringues should be firm to the touch and lift easily off the baking mat; they should not be sticky.
How To Store Leftovers?
Let the meringues cool completely to room temperature before refrigerating. Store them in an airtight container in the fridge for up to 2 days to keep them fresh.
Nutrition Facts
Serving Size: 1 meringue (about 22g)
- Calories: 71
- Total Fat: 0.02g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 24.9mg
- Potassium: 24.4mg
- Total Carbohydrate: 16.3g
- Dietary Fiber: 0g
- Sugars: 16.1g
Try More Mary Berry Recipes:
- Mary Berry Apple and Pear Pie
- Mary Berry Chicken Curry With Coconut Milk
- Mary Berry Carrot And Orange Cake
- Mary Berry Baked Alaska
Mary Berry Meringue Recipe
Description
Mary Berry’s Meringue is made with large egg whites, superfine sugar, and heavy cream. This delicious meringue recipe creates a delightful dessert that takes about 3 hours and 15 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 225°F (Convection 175°F) and line two baking sheets with silicone mats.
- Whip the egg whites: Place them in a large bowl and beat on high speed with an electric hand-held mixer until they form soft peaks.
- Add the sugar: Gradually add the sugar, a generous teaspoonful, beating well after each addition until all the sugar has been added.
- Spoon the meringues: Using two teaspoons, spoon the meringue out onto the baking sheets, putting 12 meringues on each tray.
- Bake the meringues: Bake in the preheated oven for 3–4 hours, or until the meringues are firm and dry, lifting easily from the silicone mats. They should be very pale off-white.
- Sandwich with cream: Whisk the cream until thick and use it to sandwich the meringues together.
Notes
- Use fresh egg whites: Make sure your egg whites are at room temperature for better volume when beaten.
- Avoid any yolk: Even a small amount of egg yolk can prevent the whites from whipping up properly, so be careful when separating the eggs.
- Add sugar slowly: Adding the sugar gradually while beating helps the meringue to become glossy and stable.
- Check for doneness: Meringues should be firm to the touch and lift easily off the baking mat; they should not be sticky.
Mary Berry Meringue Recipe