Mary Berry Meringue Recipe

Meringue, with its light, airy texture and sweet, crisp shell, stands as a testament to the beauty of simplicity in baking. This recipe, inspired by the iconic Mary Berry, takes a classic approach and elevates it with a few thoughtful additions. Perfecting the meringue recipe mary berry involves mastering the balance between texture and flavor, a challenge that rewards bakers with a versatile dessert. Whether topping a lemon pie or served alongside fresh fruit, these meringues offer a delightful finish to any meal.

How To Make Mary Berry-Inspired Meringue Recipe Overview

This recipe is a celebration of simplicity, requiring minimal ingredients but offering maximum flavor and satisfaction. The key lies in the technique, from beating the egg whites to stiff peaks to the gradual addition of caster sugar to achieve that luscious, glossy finish. By incorporating optional ingredients like white wine vinegar, cornflour, and a hint of vanilla extract, as suggested by Berry herself, you’re not just baking; you’re crafting a masterpiece. Expect to spend about 2 hours from start to finish, including baking and cooling time, yielding about 8-10 servings of meringue that are perfect as a base for pavlovas, Eton mess, or enjoyed simply with fresh fruit and cream.

Ingredients

  • 5 large Egg Whites, at room temperature
  • 1 1/4 cups (250g) Caster Sugar
  • 1 1/2 teaspoons White Wine Vinegar (optional)
  • 1 1/2 teaspoons Cornflour (optional)
  • 1/2 teaspoon Vanilla Extract (optional)

Instructions

  1. Preheat your oven to 120°C (250°F) and line a baking tray with parchment paper.
  2. Beat the egg whites in a clean, dry bowl until stiff peaks form. An electric mixer will make this task easier and quicker.
  3. Gradually add the caster sugar, a tablespoon at a time, continuing to beat until the mixture becomes glossy and holds firm peaks.
  4. Fold in the optional ingredients (white wine vinegar, cornflour, and vanilla extract) gently, ensuring you don’t deflate the egg whites.
  5. Spoon or pipe the meringue onto the prepared baking tray, depending on your preferred shape and size.
  6. Bake for about 1 1/2 hours, or until the meringues are crisp on the outside and sound hollow when tapped on the bottom. Turn off the oven and leave the meringues inside until they cool completely, to prevent cracking.
  7. Serve and enjoy your meringues as desired. They pair wonderfully with whipped cream and fresh fruit.

Nutritional Value (per serving)

Calories: 110 kcal

Protein: 2g

Carbohydrates: 25g

Sugar: 25g

Fat: 0g

Sodium: 35mg

Also Try: Mary Berry’s Chocolate Cake Recipe

FAQs

How do I ensure my meringue doesn’t crack?

Cracking is often caused by sudden changes in temperature. To minimize this risk, keep the oven door closed during the baking and cooling process. Cooling the meringues slowly inside the turned-off oven allows them to acclimate gradually, reducing the likelihood of cracks. This gentle cooling method helps maintain a stable environment, crucial for the integrity of your meringues.

Can I make meringues on a humid day?

Making meringues on a humid day is challenging because the excess moisture in the air can prevent them from drying out and becoming crisp. If you must bake on a humid day, try using a dehumidifier in the kitchen or wait for a drier day. Meringues thrive in dry conditions, so controlling the environment is key to achieving the perfect texture.

How do I know when my meringues are done?

You can tell meringues are done when they have a crisp exterior and detach easily from the parchment paper without sticking. A good test is to tap the bottom of a meringue; if it sounds hollow, it’s likely ready. Remember, they will continue to harden as they cool, so don’t wait for them to become too hard in the oven.

Can I store meringues, and how?

Meringues can be stored in an airtight container at room temperature for up to two weeks. The key is to ensure they are completely cool and dry before storing to prevent them from becoming chewy. Do not refrigerate as the moisture can soften them. For longer storage, consider freezing them, ensuring they’re well-protected from freezer burn.

Can I use regular sugar instead of caster sugar?

While regular sugar can technically be used, caster sugar is preferable due to its finer granules, which dissolve more easily and produce a smoother meringue. If only regular sugar is available, it can be pulsed in a food processor to mimic the finer texture of caster sugar, but exercise caution not to turn it into powder.

Conclusion

Meringues, in their elegant simplicity, offer a delightful dessert option that’s as versatile as it is delicious. Following this adapted version of Mary Berry’s recipe not only ensures a beautiful outcome but also introduces you to the subtle art of making perfect meringues. Remember, practice makes perfect, and each batch is an opportunity to refine your technique. Enjoy the process as much as the product, and let your culinary creativity soar!

Mary Berry Meringue Recipe

Mary Berry Meringue Recipe

Total Time 2 hours
Course Dessert
Servings 10 servings
Calories 110 kcal

Ingredients
  

  • 5 large Egg Whites at room temperature
  • 1 1/4 cups 250g Caster Sugar
  • 1 1/2 teaspoons White Wine Vinegar optional
  • 1 1/2 teaspoons Cornflour optional
  • 1/2 teaspoon Vanilla Extract optional

Instructions
 

  • Preheat your oven to 120°C (250°F) and line a baking tray with parchment paper.
  • Beat the egg whites in a clean, dry bowl until stiff peaks form. An electric mixer will make this task easier and quicker.
  • Gradually add the caster sugar, a tablespoon at a time, continuing to beat until the mixture becomes glossy and holds firm peaks.
  • Fold in the optional ingredients (white wine vinegar, cornflour, and vanilla extract) gently, ensuring you don’t deflate the egg whites.
  • Spoon or pipe the meringue onto the prepared baking tray, depending on your preferred shape and size.
  • Bake for about 1 1/2 hours, or until the meringues are crisp on the outside and sound hollow when tapped on the bottom. Turn off the oven and leave the meringues inside until they cool completely, to prevent cracking.
  • Serve and enjoy your meringues as desired. They pair wonderfully with whipped cream and fresh fruit.

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