Bake up a light and airy treat with Mary Berry Meringue Recipe. Made with just egg whites and sugar, these classic desserts can be flavored with your favorite extract and topped with fresh fruit and whipped cream. Perfect for a summery dessert or a special occasion
In Mary Berry Meringue recipe, she starts by whipping egg whites in a large mixing bowl until soft peaks form. She then gradually adds sugar, continuing to beat until the mixture is glossy and holds its shape. The meringue is then spooned into large dollops onto a baking sheet and baked until crisp on the outside and soft on the inside.
Mary Berry Meringue is typically served with fresh fruit, such as strawberries or raspberries, and whipped cream, creating a sweet and satisfying dessert. It is perfect for a special occasion or simply as a sweet treat.
What is the trick to making meringue?
- Start with clean, dry equipment: Any grease or moisture can prevent the egg whites from whipping properly. Make sure to clean your bowl and beaters thoroughly before using them.
- Use room temperature egg whites: Room temperature egg whites will whip up better and form stiff peaks faster than cold egg whites.
- Gradually add the sugar: Slowly adding sugar to the egg whites while beating helps to stabilize the meringue and make it glossy and smooth.
- Use the right type of sugar: Superfine sugar is the best choice for meringue because it dissolves quickly and evenly. If you don’t have superfine sugar, you can pulse regular granulated sugar in a food processor until fine.
- Use an electric mixer: Meringue requires a lot of beating, so an electric mixer will save you time and energy.
- Avoid over-beating: Over-beating the egg whites can cause them to become dry and clumpy. Stop beating as soon as stiff peaks form.
- Fold in ingredients carefully: If you are adding other ingredients to your meringue, such as melted chocolate or food coloring, be gentle and fold them in slowly and carefully to avoid deflating the meringue.
By following these tips, you can make a light and airy meringue that will be perfect for topping pies, decorating cakes, or making pavlovas.
What does cornflour and vinegar do to meringue?
Cornflour and vinegar are often added to meringue to improve its stability and texture.
Cornflour helps to absorb excess moisture in the meringue, which can prevent it from becoming too soft or collapsing. The cornflour also helps to make the meringue firmer and more resistant to melting.
Vinegar, particularly white wine vinegar, is added to meringue to help stabilize the egg whites. The acid in the vinegar helps to denature the proteins in the egg whites, which makes them easier to whip and less likely to collapse.
When making meringue, you typically only need to use a small amount of cornflour and vinegar, so it’s important to follow the recipe carefully. Too much of either ingredient can affect the texture and taste of the meringue.
By adding cornflour and vinegar to your meringue, you can create a stable, glossy, and delicious topping for your pies, pavlovas, or other baked goods.
Best Mary Berry Meringue Recipe
Mary Berry Meringue is a classic dessert that is light, fluffy, and delicately sweet. Meringue is made by whipping egg whites and sugar together until stiff peaks form, and then baking the mixture until crisp on the outside and soft on the inside.
Servings: 10 Preparation: 15 minutes Cooking time: 1 hour 30 minutes Calories: 80 Fat: 0g
Ingredients
- 4 large egg whites
- 225g (8 oz) caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 140°C (280°F). Line a baking tray with baking paper.
- In a large, clean, and dry mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gradually add the sugar to the egg whites, one spoonful at a time, beating continuously until the mixture is thick and glossy.
- Add the vinegar, cornflour, and vanilla extract and beat for a further 30 seconds.
- Spoon the mixture onto the prepared baking tray in small mounds, creating an indent in the top of each one with the back of a spoon.
- Bake in the preheated oven for 1 hour 30 minutes or until the meringues are dry and crisp on the outside.
- Turn off the oven, but leave the meringues inside to cool completely.
Nutrition:
• Calories 80
• Total fat 0
• Saturated fat 0
• Cholesterol 0
• Carbohydrate 18g
• Protein 1g
• Sodium 45mg
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Ingredients
- 4 large egg whites
- 225g (8 oz) caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 140°C (280°F). Line a baking tray with baking paper.
- In a large, clean, and dry mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gradually add the sugar to the egg whites, one spoonful at a time, beating continuously until the mixture is thick and glossy.
- Add the vinegar, cornflour, and vanilla extract and beat for a further 30 seconds.
- Spoon the mixture onto the prepared baking tray in small mounds, creating an indent in the top of each one with the back of a spoon.
- Bake in the preheated oven for 1 hour 30 minutes or until the meringues are dry and crisp on the outside.
- Turn off the oven, but leave the meringues inside to cool completely.
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