Mary Berry Meringues Recipe [Tips & Tricks]

If you’re a fan of light, crispy, and melt-in-your-mouth meringues, then Mary Berry’s meringue recipe is definitely one to try!

Known for her reliable and delicious creations, Mary Berry takes the classic meringue to a whole new level with a foolproof method that ensures perfect results every time. Whether you’re making them for a special occasion or just a sweet treat to enjoy, these meringues come out beautifully, with a delicate crunch on the outside and a soft, airy center. Plus, Mary’s tips and tricks make the process easy to follow, even for beginners-making it the perfect recipe to impress your friends or satisfy your own sweet cravings.

Mary Berry Meringues Recipe

Ingredients Needed

Creating the perfect meringue, as Mary Berry would craft it, requires just a handful of simple yet essential ingredients. Each one plays a crucial role in transforming a humble batch of egg whites into a sweet, airy, and melt-in-your-mouth delight. Here’s the breakdown of the ingredients:

1. Egg Whites: The star ingredient of meringue. Fresh egg whites are essential for achieving the perfect volume and texture. When whipped, egg whites trap air, creating the delicate structure of the meringue. It’s important to ensure no trace of yolk is present, as this can interfere with the whipping process.

2. Caster Sugar: This fine-grain sugar dissolves easily in the egg whites, helping to form the glossy, smooth texture that defines a meringue. It also adds the necessary sweetness, balancing the egg whites’ natural neutrality. You can substitute with superfine sugar if caster sugar is unavailable.

3. Cornflour (Cornstarch): A key ingredient that may surprise some. Cornflour is added to stabilize the meringue, making it less prone to cracking while baking. It also contributes to the meringue’s characteristic chewy center when baked correctly.

4. White Wine Vinegar: This ingredient may seem unusual, but vinegar plays an important role in ensuring the meringue holds its shape and texture. The acid helps stabilize the egg whites, preventing the meringue from deflating during baking.

5. Vanilla Extract: A touch of vanilla extract gives the meringue an added layer of flavor that complements its delicate sweetness. It’s optional, but it can enhance the overall taste of the final product.

Together, these five ingredients work in harmony to create a meringue with the perfect balance of texture-crispy on the outside, soft and chewy on the inside.

Equipment Needed

While making meringues doesn’t require any extravagant tools, having the right equipment is essential for ensuring success. Here’s what you’ll need:

1. Electric Whisk or Stand Mixer: Meringue requires a lot of air to be whipped into the egg whites, which can be time-consuming and laborious by hand. An electric whisk or stand mixer will save time and energy, allowing you to beat the egg whites to soft peaks and stiff peaks efficiently.

2. Mixing Bowls: A large, clean mixing bowl is necessary for whipping the egg whites. Make sure the bowl is grease-free to ensure the egg whites whip properly. Ideally, use a glass or metal bowl as plastic bowls can sometimes retain grease.

3. Baking Tray: You’ll need a sturdy baking tray to spread out your meringue mixture for baking. Line it with parchment paper to prevent sticking and ensure the meringues come off easily once baked.

4. Spatula or Spoon: Once the meringue mixture is ready, you’ll use a spatula or spoon to scoop and shape the meringue onto the baking tray. This will give you the desired size and shape for your meringues.

5. Piping Bag (Optional): If you want to create uniform, intricate designs for your meringues, a piping bag with a plain nozzle can be used. However, spooning the meringue onto the tray can work just as well, depending on the look you’re aiming for.

6. Oven: Of course, a reliable oven is crucial for baking the meringues at the right low temperature. Meringues are baked slowly at a low temperature to dry out and crisp up without browning.

How To Make Mary Berry’s Meringues

Making Mary Berry’s meringues is a straightforward process, but requires careful attention to detail. Here’s a step-by-step guide on how to create them:

1. Preheat Your Oven: Start by preheating your oven to 120°C (250°F). The low temperature is essential for ensuring that the meringues dry out without becoming too dark.

2. Prepare Your Equipment: Ensure your mixing bowl is completely clean and free of any grease or oil. This is a critical step, as even the smallest trace of fat can prevent the egg whites from whipping up properly.

3. Whip the Egg Whites: Begin by separating the egg whites from the yolks, ensuring no yolk gets into the whites. Using an electric whisk, beat the egg whites on medium speed until they begin to form soft peaks. Soft peaks should stand up but curve slightly at the tips when you lift the whisk.

4. Add the Sugar Gradually: Once you’ve reached soft peaks, begin to add the caster sugar, one tablespoon at a time. Beat the mixture well after each addition. Continue to beat the egg whites on high speed until they form stiff peaks-this will take about 8-10 minutes. The meringue should be thick, glossy, and hold its shape without flowing.

5. Add the Cornflour, Vinegar, and Vanilla: Once the meringue is stiff, sprinkle in the cornflour, vinegar, and vanilla extract. Gently fold these ingredients into the meringue using a spatula. This will give the meringues their chewy centers and help stabilize the meringue.

6. Shape the Meringues: Use a spoon or piping bag to shape the meringue onto the prepared baking tray. For large meringues, spoon out heaping spoonfuls; for smaller ones, use a piping bag to pipe uniform rounds.

7. Bake: Place the tray in the preheated oven. Bake the meringues for about 1 to 1.5 hours. They should be crisp and dry to the touch. The meringues may crack slightly during baking, which is normal.

8. Cool and Serve: Once baked, turn off the oven and let the meringues cool completely inside with the oven door slightly ajar. This will help prevent them from cracking too much due to sudden temperature changes. Serve the meringues once they’re cool, or store them in an airtight container for up to a week.

Expert Tips

1. Room Temperature Eggs: For the best results, make sure the egg whites are at room temperature before you begin whipping. Cold egg whites are harder to whip and take longer to reach stiff peaks.

2. Clean Equipment: It’s critical that your mixing bowl, whisk, and spatula are absolutely free from grease. Any trace of fat can prevent the egg whites from reaching their full potential.

3. Slow Sugar Addition: Adding the sugar gradually helps dissolve it more evenly into the egg whites, which contributes to the smooth texture of the meringue.

4. Don’t Rush the Whipping: Be patient when whipping the egg whites. It’s tempting to increase the speed or rush the process, but this could result in under-whipped or over-whipped egg whites. Slow and steady is key!

5. Test for Stiff Peaks: The meringue should hold its shape well when you lift the whisk. If the mixture falls off or looks runny, it’s not ready. If you’re unsure, you can test it by holding the whisk upside down; the peaks should stand straight and firm.

6. Avoid Humidity: Meringues are sensitive to moisture, so avoid making them on a humid day. High humidity can cause the meringue to collapse or become sticky.

7. Flavor Variations: While vanilla is classic, you can add different flavorings to your meringues. Lemon zest, cocoa powder, or almond extract can give your meringues a unique twist.

Making Mary Berry’s meringues is a gratifying process that allows you to create an elegant dessert with simple ingredients. The key to success lies in achieving perfectly whipped egg whites, adding sugar slowly, and baking at a low temperature to dry out the meringue.

The result?

Light, crisp meringues with a subtle sweetness and chewy center that are sure to impress. Whether enjoyed on their own, with whipped cream, or paired with fresh fruit, these meringues are a timeless treat that never goes out of style. With a few expert tips and a little patience, you’ll be able to master this classic recipe and create meringues that Mary Berry herself would be proud of!

Easy Recipe Variations For Mary Berry’s Meringues

Mary Berry’s meringue recipe is a classic that can be enjoyed as-is, but there are plenty of easy variations that can elevate it to new levels of flavor and creativity. Meringues, with their crisp exteriors and airy interiors, act as a blank canvas for a wide range of ingredients and additions. Here are some fun, simple twists you can try, all of which maintain the integrity of the original recipe while adding new dimensions to the taste and texture.

1. Fruit-Infused Meringues:
   Add a touch of natural fruit flavors by folding in finely grated zest from citrus fruits such as lemon, lime, or orange. The zest will provide a vibrant, aromatic note that pairs beautifully with the sweet, delicate meringue. For a deeper flavor, you can also incorporate freeze-dried fruit powders, like raspberry or strawberry, which not only add a pop of color but also an intensified fruit flavor. These fruity meringues are particularly delicious when paired with fresh berries and whipped cream.

2. Chocolate Meringues:
   If you’re a chocolate lover, incorporating cocoa powder into the meringue mixture can turn the traditional white meringue into a rich, indulgent treat. Simply sift in a couple of tablespoons of good-quality cocoa powder to the dry ingredients before whipping the egg whites. Alternatively, you can drizzle in melted dark chocolate after the meringues have been piped onto the baking tray, then swirl it through for a marbled effect. This variation is perfect when paired with a scoop of vanilla ice cream for a decadent dessert.

3. Nutty Meringues:
   Adding finely chopped nuts such as pistachios, hazelnuts, or almonds to your meringue mixture can bring in texture and additional flavor depth. Toast the nuts lightly to enhance their nuttiness before mixing them into the meringue. For a more luxurious touch, try drizzling some caramelized nuts over the finished meringues. This nutty variation pairs wonderfully with a drizzle of rich chocolate sauce or a dollop of creamy mascarpone.

4. Herb-Infused Meringues:
   For something entirely unexpected, try infusing your meringues with fresh herbs like rosemary or lavender. These herbs add a subtle floral or pine-like fragrance that works exceptionally well with the sweet, light texture of meringues. To do this, finely chop the herbs and either mix them into the meringue or add them to the sugar as it’s being beaten into the egg whites. A hint of lavender, for example, will complement fresh fruit and whipped cream, creating a beautiful contrast of flavors.

5. Meringue Kisses with a Twist:
   Instead of making large, traditional meringue nests, pipe smaller meringue kisses, and fill them with various flavor combinations. One popular option is to fill the hollow of each meringue with a little lemon curd or passionfruit pulp for a tart contrast to the sweetness of the meringue. Another option is to sandwich two meringue kisses together with a dollop of whipped cream or mascarpone cheese. You can also dip the ends in melted chocolate or dust them with edible glitter to make them look extra festive.

Best Practices To Store Leftovers

If you’ve made a batch of Mary Berry’s meringues and find yourself with leftovers (which is often the case since they are so delicious), it’s important to store them properly to preserve their crisp texture and prevent them from becoming soggy. Meringues, due to their high sugar content and delicate nature, need to be treated with care when storing.

1. Airtight Containers:
   The key to keeping meringues fresh for a longer time is to store them in an airtight container. Since meringues are highly susceptible to moisture, sealing them in a container will help prevent them from absorbing humidity from the air. Choose a container with a tight-fitting lid to ensure they remain crisp. It’s a good idea to layer the meringues in between sheets of parchment paper to prevent them from sticking together.

2. Cool, Dry Place:
   Meringues should be kept in a cool, dry location. Avoid storing them in a place where they might be exposed to heat or humidity, as this could soften them. A kitchen cupboard or pantry is usually a good option. The fridge is not ideal, as the cold, moist environment can cause the meringues to lose their texture, turning them chewy and sticky.

3. Freeze for Longer Storage:
   If you have made a large batch of meringues and want to store them for a longer period, freezing is a great option. Lay the meringues on a baking sheet in a single layer and place them in the freezer for a few hours to harden. Once they’re fully frozen, transfer them into a resealable freezer bag or an airtight container for long-term storage. Meringues can be frozen for up to three months. To enjoy, simply remove them from the freezer and let them thaw at room temperature for about 30 minutes.

4. Avoid Storing with Fresh Fruit or Cream:
   If you’ve topped your meringues with fresh fruit, whipped cream, or other moist toppings, they should be consumed immediately or within a few hours. The moisture from these toppings can quickly soften the meringue, causing it to lose its crispy texture. Store the meringues separately from any wet toppings, and only assemble them just before serving.

What Goes Well With Meringues

Meringues are versatile desserts that pair beautifully with a variety of other ingredients, enhancing their sweetness and adding flavor contrasts. Here are some ideas for what goes well with meringues, making them even more indulgent and mouthwatering:

1. Fresh Fruit:
   The light, airy sweetness of meringues balances wonderfully with the tartness of fresh fruit. Soft fruits like berries-strawberries, raspberries, and blueberries-are perfect companions. Additionally, citrus fruits such as oranges or grapefruits offer a vibrant zing that cuts through the sweetness. Mango, kiwi, and passion fruit are also delightful when served alongside meringues, offering exotic flavors and colors.

2. Whipped Cream or Mascarpone:
   A dollop of freshly whipped cream is a classic pairing for meringues, providing a rich, creamy contrast to the crunchy texture. Alternatively, you can use mascarpone cheese, which is slightly tangier and has a thicker, creamier consistency. For a more indulgent treat, try flavored whipped cream, like vanilla bean or chocolate whipped cream, to add an extra layer of complexity.

3. Chocolate:
   Meringues and chocolate are a natural pairing. You can drizzle melted chocolate over the top of the meringue, or even dip the meringues in chocolate and let it harden for a delicious crunchy exterior. Dark, milk, or white chocolate all work well. For an extra decadent touch, add a sprinkle of sea salt over the chocolate for a sweet and salty contrast.

4. Ice Cream or Sorbet:
   Meringues are a wonderful addition to ice cream sundaes or parfaits. The crispy, sweet texture of the meringue is a perfect contrast to the creamy smoothness of ice cream. Vanilla, strawberry, or chocolate ice cream works beautifully, while fruit sorbets, like lemon, raspberry, or mango, can provide a refreshing, slightly tart pairing.

5. Crispy Nuts or Toffee:
   Crunchy textures are always a great addition to meringues. Lightly roasted nuts such as almonds, pistachios, or hazelnuts add a beautiful contrast to the airy meringue. For something more decadent, sprinkle over some crushed toffee or caramelized sugar shards, which add both texture and an extra layer of sweetness.

Conclusion

Mary Berry’s meringue recipe is a simple yet timeless treat that can be adapted and customized in endless ways. From experimenting with different flavor variations like chocolate, fruit, and nuts, to pairing them with whipped cream, fresh fruit, and ice cream, meringues offer a lot of room for creativity. The key to preserving their delicate crispiness is storing them correctly in an airtight container in a cool, dry place, or even freezing them for longer storage.

Meringues are not just versatile on their own-they’re also the perfect dessert for pairing with other treats and ingredients, from tart fruits to rich creams and luxurious chocolate. Whether served as a light snack, a show-stopping centerpiece, or a delightful addition to other desserts, meringues will always be a crowd-pleaser. With these variations and pairing ideas in mind, you can turn a simple batch of meringues into an extraordinary culinary experience that will leave everyone coming back for more.

FAQs

What Ingredients Do I Need For Mary Berry’s Meringues Recipe?

For Mary Berry’s meringues, you will need egg whites, caster sugar, cornflour, white wine vinegar, and vanilla extract. These simple ingredients come together to create light, crisp meringues.

How Do I Achieve Stiff Peaks When Making Meringue For Mary Berry’s Recipe?

To achieve stiff peaks, ensure that your egg whites are at room temperature before whipping. Use a clean, grease-free bowl, and start whisking at a low speed, gradually increasing the speed. Whisk until the meringue holds firm peaks and no longer droops when you lift the whisk.

Can I Use Superfine Sugar Instead Of Caster Sugar For Mary Berry’s Meringues?

Yes, you can substitute superfine sugar for caster sugar in Mary Berry’s meringue recipe. The sugar should be finely ground to ensure it dissolves properly into the egg whites and creates a smooth texture in the meringue.

How Do I Prevent My Meringues From Cracking In The Oven?

To prevent cracking, bake the meringues at a low temperature and avoid opening the oven door during the baking process. Cracking can occur if the meringues are exposed to sudden temperature changes. Once baked, allow the meringues to cool completely in the oven with the door slightly ajar.

How Long Do Mary Berry’s Meringues Need To Bake?

Mary Berry’s meringues typically need to bake at a low temperature (around 120°C or 250°F) for 1 to 1.5 hours. The baking time can vary depending on the size of the meringues and your oven, so it’s important to check for a dry, crisp exterior and a soft, marshmallow-like interior.

Can I Make Mary Berry’s Meringues In Advance?

Yes, meringues are perfect for making ahead of time. Once baked, store them in an airtight container to keep them crisp. You can make them up to a few days in advance and they’ll remain fresh if kept in a cool, dry place.

Why Do I Need To Add White Wine Vinegar To The Meringue Mixture?

White wine vinegar helps stabilize the egg whites, ensuring they hold their shape and do not deflate during baking. It also contributes to the meringue’s crisp texture. You can substitute it with lemon juice if needed, though vinegar is traditionally used in Mary Berry’s recipe.

What Should The Consistency Of The Meringue Mixture Be Before Baking?

The meringue mixture should be thick and glossy with firm peaks. When you lift the whisk out of the mixture, the meringue should hold its shape without collapsing. If the mixture is too runny, continue whipping until the desired texture is achieved.

Can I Add Flavorings To Mary Berry’s Meringues?

Yes, you can add various flavorings to the meringue, such as vanilla extract, almond extract, or even citrus zest. Mary Berry’s recipe includes vanilla, but you can get creative with different flavors to suit your taste.

What Can I Do If My Meringues Are Too Soft Or Sticky After Baking?

If your meringues are too soft or sticky after baking, it could be due to under-baking. Make sure the meringues are fully dry and crisp on the outside.

If they’re still sticky, you may need to bake them for a bit longer at a very low temperature. Additionally, check that you have correctly whipped the egg whites to stiff peaks.