Mary Berry 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.
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 10 meringues
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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Egg whites – 4 large (room temperature)
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Caster sugar – 225g
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Cornflour – ½ tsp (optional, for stability)
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White vinegar or lemon juice – 1 tsp (helps structure)
(Optional toppings or fillings: whipped cream, berries, chocolate drizzle, or lemon curd)
Instructions
Preheat your oven to 140°C (120°C fan) / 275°F. Line two baking trays with parchment paper and set aside.
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.
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.
Add vinegar (or lemon juice) and cornflour and gently fold them in using a spatula. This step helps keep the meringues chewy inside.
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.
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.
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.
Find it online: https://maryberrycooks.co.uk/mary-berry-meringues/