This Mary Berry Meringue Recipe is a delicious dessert that uses egg whites and caster sugar it takes 70 minutes to prepare and makes about 24 mini meringues.
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💗 Why This Recipe Is A Crowd-pleaser:
- Simple. Only two ingredients
- Versatile. Create various shapes and flavors.
- Delicious. Crisp exterior, soft interior
- Impressive. Perfect for entertaining or everyday enjoyment.
❓ What Is Mary Berry Meringue Recipe Recipe?
Mary Berry’s Meringue Recipe is a simple dessert made from egg whites and caster sugar. It has a crisp exterior and a soft, marshmallow-like interior. The recipe is named after the renowned British chef, Mary Berry, known for her delightful and classic dessert recipes.
🥚 Mary Berry Meringue Recipe Ingredients
- 4 Egg Whites
- 250 g Caster Sugar
👩🍳 Instructions For Mary Berry Meringue Recipe
- Preheat the oven to 120℃/100℃fan, Gas ½.
- Whisk the egg whites in a large, clean bowl at maximum speed until the whites are stiff and look like clouds.
- Keep the mixer on maximum speed, add the caster sugar a teaspoon at a time, and continue whisking until the mixture is stiff and shiny.
- Pipe, spoon, or spread the meringue on baking paper as preferred. Use a cookie cutter to draw circles on baking paper to use as a guide. Start in the middle and work your way out. Bake for about 1 hour and 10 minutes until firm. Leave to cool.
💭 Recipe Tips
- Use fresh, room-temperature eggs for better volume and stability.
- Ensure all equipment is clean and free of grease to achieve maximum volume when whisking the egg whites.
- Gradually add the sugar to the egg whites to prevent collapse and maintain a glossy texture.
- Avoid making meringue on a humid day, as moisture can affect its crispness.
- Bake the meringue at a low temperature to prevent browning and achieve a crisp exterior with a soft interior.
🍒 What To Serve With The Meringue Recipe?
Mary Berry Meringue pairs wonderfully with fresh berries and a dollop of whipped cream the tartness of the fruit complements the sweet meringue, creating a delightful and balanced dessert.
🎚 How To Store Meringue Recipe?
- In The Fridge. To store Mary Berry Meringue, place it in an airtight container at room temperature for up to 2 weeks.
- In The freezer. To freeze, ensure the meringue is completely cooled, then store in a freezer-safe container for up to 2 months.
🚫 How To Reheat Meringue Recipe?
Reheating meringue is not recommended, as it can cause it to become soft and lose its texture. It’s best to enjoy meringue fresh on the day it’s made. If you have leftover meringue, store it in an airtight container at room temperature and consume it within a few days for the best experience.
FAQs
How Do I Prevent My Meringue From Deflating While Cooling?
To prevent the meringue from deflating, ensure the sugar is fully dissolved, and spread the meringue to the edges of the crust to seal it.
Why Do You Put Icing Sugar In Meringues?
Icing sugar is used in meringues to provide a smoother texture and help stabilize the egg whites.
How Do I Prevent My Meringue From Collapsing Or Becoming Rubbery?
Prevent meringue collapse by baking at a low temperature and avoiding overbeating.
What’s The Ideal Thickness Or Consistency For A Perfect Meringue?
The ideal meringue should be thick, and glossy, and hold stiff peaks when the whisk is lifted.
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Mary Berry Meringue Recipe Nutrition Facts
Amount Per Serving
- Calories: 200
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 50mg
- Total Carbohydrates: 50g
- Sugars: 50g
- Protein: 2g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Meringue Recipe
Description
This Mary Berry Meringue Recipe is a delicious dessert that uses egg whites and caster sugar. This Mary Berry recipe takes 10 minutes to prepare and makes about 24 mini meringues.
Ingredients
Instructions
- Preheat the oven to 120℃/100℃fan, Gas ½.
- Whisk the egg whites in a large, clean bowl at maximum speed until the whites are stiff and look like clouds.
- Keep the mixer on maximum speed, add the caster sugar a teaspoon at a time, and continue whisking until the mixture is stiff and shiny.
- Pipe, spoon, or spread the meringue on baking paper as preferred. Use a cookie cutter to draw circles on baking paper to use as a guide. Start in the middle and work your way out. Bake for about 1 hour and 10 minutes until firm. Leave to cool.
Notes
- Use fresh, room-temperature eggs for better volume and stability.
- Ensure all equipment is clean and free of grease to achieve maximum volume when whisking the egg whites.
- Gradually add the sugar to the egg whites to prevent collapse and maintain a glossy texture.
- Avoid making meringue on a humid day, as moisture can affect its crispness.
- Bake the meringue at a low temperature to prevent browning and achieve a crisp exterior with a soft interior.