Mary Berry Meringues Recipe

The Mary Berry Meringues are light, crisp, and melt-in-the-mouth desserts that showcase the beauty of simplicity in baking. These delightful sweets are made from just two main ingredients — egg whites and sugar — yet the result is truly elegant. Perfect as a standalone treat, as part of a pavlova, or served with cream and fresh berries, Mary Berry’s meringues are foolproof and irresistibly good.

What are Mary Berry’s Meringues?

Mary Berry’s meringues are classic baked confections made by whisking egg whites until stiff and gradually adding sugar until glossy peaks form. They’re then baked at a low temperature to achieve a crisp shell with a soft, marshmallowy center. Her recipe ensures perfect texture and balance — sweet, airy, and beautifully light.

Other Mary Berry Popular Recipes

• Mary Berry Key Lime Pie
• Mary Berry Millionaire Shortbread
• Mary Berry Coconut Cake
• Mary Berry Cheese Scones
• Mary Berry Rock Cakes

Why This Recipe Is Worth Trying

• Simple yet impressive – Only a few ingredients and easy steps.
• Perfectly crisp and chewy – Light shell with a marshmallow-like center.
• Versatile – Can be used in desserts, pavlovas, or eaten on their own.
• Make-ahead dessert – Keeps well for days when stored properly.
• Foolproof technique – Mary Berry’s method guarantees success every time.

Essential Ingredients to Make Mary Berry Meringues

• Egg whites – 4 large (room temperature)
• Caster sugar – 225g
• Cornflour – ½ tsp (optional, for stability)
• White vinegar or lemon juice – 1 tsp (helps structure)

(Optional toppings or fillings: whipped cream, berries, chocolate drizzle, or lemon curd)

Handy Kitchen Tools for Best Results

• Electric mixer or stand mixer
• Large clean glass or metal bowl (no grease)
• Baking tray
• Parchment paper
• Spatula or spoon
• Piping bag (optional for shaping)

Step-by-Step Guide to Making Mary Berry Meringues

Step 1: Preheat the oven and prepare the trays

Preheat your oven to 140°C (120°C fan) / 275°F. Line two baking trays with parchment paper and set aside.

Step 2: Whisk the egg whites

Place the egg whites into a clean, grease-free bowl. Whisk on medium speed until soft peaks form — the mixture should hold its shape but still look glossy.

Step 3: Add sugar gradually

With the mixer running, add caster sugar one tablespoon at a time. Continue whisking until the mixture becomes thick, glossy, and forms stiff peaks. This process should take around 5–7 minutes. To check, rub a little mixture between your fingers — it should feel smooth, not grainy.

Step 4: Stabilize the meringue

Add vinegar (or lemon juice) and cornflour and gently fold them in using a spatula. This step helps keep the meringues chewy inside.

Step 5: Shape the meringues

Spoon or pipe the mixture onto the lined trays, leaving space between each. You can shape them as rustic swirls, small nests, or rounds depending on preference.

Step 6: Bake slowly

Bake in the preheated oven for 1 hour until the meringues are crisp and lift easily from the paper. Turn off the oven and leave them inside to cool completely — this prevents cracks.

Step 7: Serve or store

Once cooled, serve the meringues plain or with whipped cream and fresh fruit. For later use, store in an airtight container in a cool, dry place.

What I Got Wrong (And How I Fixed It)

• Meringues cracked – Cooled them in the oven with the door slightly open next time.
• Grainy texture – Ensured sugar was fully dissolved by adding it gradually.
• Didn’t hold shape – Whisked until firm peaks formed before shaping.
• Sticky shells – Reduce humidity in the kitchen and bake slightly longer.

Healthier Version of Mary Berry’s Meringues

• Use less sugar (around 175g) for a lighter sweetness.
• Pair with Greek yogurt and fruit instead of cream.
• Use coconut sugar or unrefined cane sugar for natural sweetness.
• Make mini meringue bites for portion control.

Ingredient Substitutions for Mary Berry Meringues

• Caster sugar – Use fine granulated sugar, but avoid coarse sugar as it won’t dissolve well.
• Cornflour – Arrowroot powder works similarly for stability.
• Vinegar – Lemon juice or cream of tartar are suitable substitutes.
• Egg whites – For vegan meringue, use aquafaba (chickpea brine).

Pairing Ideas: What to Serve With Mary Berry Meringues

• Whipped cream and berries – A classic and elegant combination.
• Lemon curd – Adds tang to balance the sweetness.
• Chocolate ganache – Perfect for a decadent touch.
• Ice cream – Serve crumbled meringues over scoops for extra crunch.
• Fresh tropical fruits – Mango, kiwi, or passionfruit pair beautifully.

Expert Tips to Make Perfect Mary Berry Meringues

• Use clean, dry equipment – Even a trace of grease prevents proper whipping.
• Separate eggs carefully – No yolk should mix with whites.
• Add sugar slowly – Ensures smooth, glossy peaks.
• Avoid humidity – Moisture affects crispness.
• Cool in the oven – Gradual cooling prevents cracks.
• Test for doneness – Meringues should lift cleanly off the paper.
• Store properly – Airtight containers maintain their texture for up to a week.

Creative Ways to Customize Mary Berry Meringues

• Chocolate swirl meringues – Fold melted chocolate into the mixture before baking.
• Nut-topped meringues – Sprinkle chopped pistachios or almonds on top.
• Fruit powder meringues – Add raspberry or strawberry powder for colour and flavour.
• Mini pavlovas – Make small nests and fill with cream and fruit.
• Sandwich meringues – Layer two pieces with cream or chocolate in between.
• Festive version – Add a drop of peppermint extract and a dusting of cocoa.

Storing Mary Berry Meringues the Right Way

• Room temperature – Store in an airtight container for up to 7 days.
• Refrigerate – Only if filled with cream; best eaten within 24 hours.
• Freeze – Unfilled meringues freeze well for up to 1 month.
• Avoid humidity – Keep away from moisture to retain crispness.

How to Reheat Mary Berry Meringues (If Needed)

• Oven – Warm at 120°C (250°F) for 10 minutes to refresh crispness.
• Avoid microwave – It makes them soft and sticky.
• From frozen – Thaw at room temperature for 30 minutes before serving.

Nutritional Breakdown (per meringue)

• Calories: ~100 kcal
• Protein: 2g
• Carbohydrates: 22g
• Sugars: 21g
• Fat: 0g
• Fiber: 0g

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FAQs

Why did my Mary Berry meringues turn out chewy instead of crisp?

Meringues can turn chewy if they’re baked at too high a temperature or not dried out long enough. Bake them low and slow at 120°C (250°F) and leave them to cool in the oven with the door slightly open to achieve a crisp exterior.

How do I stop meringue from collapsing after whisking?

To prevent collapse, ensure the bowl and whisk are completely grease-free, and add the sugar gradually. The meringue should form stiff, glossy peaks that hold their shape when the bowl is tilted.

Can I make meringues on a humid day?

Humidity can make meringues sticky or soft. It’s best to bake them on a dry day or in an air-conditioned kitchen. If humidity is unavoidable, extend the baking time slightly to remove excess moisture.

How do I know when my meringues are fully baked?

The meringues are ready when they lift easily off the parchment and feel dry to the touch. They should be pale, crisp on the outside, and slightly soft inside. Cooling them in the oven helps complete the drying process.

Wrapping It Up

The Mary Berry Meringues are a timeless dessert that brings elegance and lightness to any occasion. With a crisp exterior, soft center, and subtle sweetness, they’re versatile enough to pair with any topping. Whether you’re baking them for afternoon tea, pavlovas, or festive celebrations, this easy Mary Berry recipe ensures perfect meringues every single time — delicate, delicious, and beautifully simple.