The Fluffiest Cloud-Like Meringue Recipe for Sweet Success

Whisking egg whites into a cloud-like meringue transforms simple ingredients into a culinary marvel.

Delicate peaks rise from careful folding and precise temperature control.

Sugar crystals dissolve smoothly, creating glossy surfaces that catch light like edible glass.

Soft whites become stiff and luminous through patient technique.

Professional bakers understand this delicate dance requires gentle movements and precise timing.

Elegant and light, these sweet clouds promise a magical dessert experience that will impress even the most discerning palate.

Let your kitchen become a stage for this delightful culinary performance.

Tasty Reasons To Make Mary Berry Meringue Recipe

• Craft with Ease: This meringue recipe requires minimal culinary skills, making it perfect for bakers of all levels, from beginners to seasoned pros.
• Minimal Ingredients: Using just egg whites and sugar, this recipe eliminates complex shopping lists and keeps your pantry simple.
• Versatile Dessert Delight: Meringues work wonderfully as standalone treats, cake decorations, or elegant party desserts that impress guests without overwhelming preparation.
• Low-Maintenance Baking: The hands-off baking method means you can prepare the mixture quickly and then let the oven do the rest of the work while you relax or tackle other tasks.

What Goes Into Mary Berry Meringue Recipe

• Egg Whites: Pure protein base that provides structure and volume for the meringue.
• Sugar: Sweetens the meringue and helps create a glossy, stable texture.

• Baking Tray: Flat surface for shaping and baking the meringue.
• Parchment Paper: Prevents sticking and ensures easy removal of meringues.
• Whisk or Electric Mixer: Essential tool for beating egg whites to the right consistency.

• Vanilla Extract, Cream of Tartar: Enhances flavor and stabilizes the egg white structure.

Simple How-To For Mary Berry Meringue Recipe

Step 1: Prepare Baking Surface

Line a baking sheet with parchment paper, ensuring the surface is completely flat and smooth. This prevents the meringues from sticking and helps create a perfect shape.

Step 2: Separate Egg Whites

Carefully separate egg whites from yolks, making sure no yolk contaminates the whites. Room temperature eggs work best for achieving maximum volume.

Step 3: Whip To Fluffy Clouds

Use an electric mixer to beat egg whites, starting slowly and gradually increasing speed. Whip until the mixture forms stiff, glossy peaks that stand upright when the beater is lifted.

Step 4: Create Sweet Transformation

Gradually sprinkle sugar into the whipped egg whites, continuing to beat. The mixture should become thick, shiny, and hold its shape perfectly without drooping.

Step 5: Shape Delicate Treats

Transfer the meringue mixture into a piping bag or use a spoon to create elegant swirls on the prepared baking sheet. Keep the shapes consistent for even baking.

Step 6: Slow Bake

Place the baking sheet in a preheated oven at 120°C (250°F) or Gas Mark 1/2. Bake for approximately 1 hour and 10 minutes until meringues are crisp and dry.

Step 7: Cool And Crisp

Turn off the oven and leave the meringues inside with the door slightly open. Allow them to cool completely, which helps develop their signature crisp texture.

Helpful Hints For Mary Berry Meringue Recipe

• Prevent Cracking: Let meringues cool slowly inside the oven with the door slightly open to avoid sudden temperature changes that cause splitting.
• Sugar Secret: Add sugar gradually and whisk continuously to ensure smooth, glossy texture and prevent grainy meringues.
• Peak Performance: Whisk egg whites until stiff, standing peaks form to create light, airy meringue structure.
• Baking Precision: Use low, consistent oven temperature around 120C to dry out meringues gently without browning.
• Surface Strategy: Line baking tray with parchment paper to prevent sticking and ensure easy meringue removal.

Ways To Change Mary Berry Meringue Recipe

• Chocolate Swirl Meringues: Fold melted dark chocolate into half the meringue mixture before piping for rich marbled effect.
• Nutty Crunch Edition: Fold chopped almonds or pistachios into meringue mixture for added texture and flavor profile.
• Vegan Aquafaba Alternative: Replace egg whites with chickpea liquid (aquafaba) for plant-based meringue that maintains similar structure and texture.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of traditional sugar to reduce overall sugar content while maintaining meringue's classic glossy appearance.

What Works Well With Mary Berry Meringue Recipe

• Elevate Sweetness with Berries: Serve meringues alongside fresh strawberries, raspberries, or blueberries for a burst of fruity freshness that complements the crisp, sweet texture.
• Drizzle with Chocolate Delight: Melt dark or milk chocolate and delicately drizzle over meringues, creating a rich, indulgent contrast to the light, airy dessert.
• Pair with Creamy Companions: Serve with a dollop of whipped cream, mascarpone, or vanilla custard to add a smooth, velvety element that balances the meringue's crunch.
• Sip Complementary Drinks: Enjoy with a light, crisp white wine like Moscato, or a refreshing Earl Grey tea that echoes the dessert's delicate sweetness.

Best Way To Store Mary Berry Meringue Recipe

• Store cooled meringues in an airtight container lined with parchment paper, separating layers to prevent sticking. Keeps fresh for up to 1 week in the refrigerator.
• Wrap individual meringues tightly in plastic wrap, then place in freezer-safe container. Freeze for up to 3 months without losing texture or flavor.
• Keep meringues in a sealed container away from humidity, placing silica gel packet to absorb moisture. Store in cool, dry spot for 2-3 days.
• Gently warm meringues in preheated oven at 100°C for 10-15 minutes to restore crispness. Avoid microwave, which can make meringues soggy and soft.

FAQs On Mary Berry Meringue Recipe Answered

• What are the key ingredients for meringue?

Egg whites and sugar are the primary ingredients, with no additional flavorings needed for a classic meringue.

• How do I know when egg whites are properly whisked?

When the egg whites form stiff, upright peaks that hold their shape when the whisk is lifted, they’re ready for sugar.

• Why do I need to add sugar gradually?

Gradual sugar addition helps create a stable, glossy meringue by allowing each sugar crystal to dissolve completely, preventing a grainy texture.

• What's the purpose of cooling meringue in the oven with the door ajar?

Slow cooling prevents cracking and helps meringues dry out completely, creating a crisp exterior and soft interior.

Meringue Recipe

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4.8 from 28 reviews

• Total Time: Approximately 1 hour 25 minutes
• Yield: 4 1x

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Description

Silky “French Meringue” swirls dance with elegant simplicity, promising sweet culinary magic. Whisked egg whites and sugar create cloudlike peaks that melt delicately on your palate, inviting pure dessert bliss.

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Ingredients

Scale 1x2x3x

Meringue Recipe Ingredients:

Eggs:

• 4 egg whites
• 4 egg whites (approximately 120 grams / 4.2 ounces)

Sugar:

• 250 grams (8.8 ounces) caster sugar
• 250 grams (1 1/4 cups) caster sugar

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Instructions

1. Separate egg whites carefully, ensuring no yolk contamination to maintain optimal volume and stability.
2. Utilize a spotlessly clean, grease-free mixing bowl to whip egg whites, using an electric mixer at medium-high speed.
3. Continue whisking until whites transform into a dense, voluminous foam with pronounced, rigid peaks that stand upright when beater is lifted.
4. Incrementally introduce superfine sugar, approximately one tablespoon at a time, maintaining continuous whisking to integrate thoroughly.
5. Continue beating until mixture becomes extraordinarily glossy, smooth, and forms stiff, sturdy peaks that hold impeccable shape.
6. Line a baking sheet with parchment paper, creating uniform circular or decorative piped shapes using a pastry bag with preferred nozzle.
7. Position tray in preheated oven at 120°C (100°C fan) / Gas Mark 12, ensuring even rack placement for consistent heat distribution.
8. Bake for approximately 1 hour and 10 minutes, watching for pale, crisp exterior without browning.
9. After baking, turn off oven and allow meringues to cool gradually inside with door slightly ajar, preventing sudden temperature shock and potential cracking.
10. Once completely cooled, gently remove meringues from parchment paper and store in airtight container to maintain crisp texture.

Notes

• Ensure egg whites are at room temperature for maximum volume and stability.
• Avoid any trace of yolk or grease in the bowl, as it prevents proper meringue formation.
• Use a clean, dry metal or glass bowl to whip egg whites for best results.
• Rest meringues in the oven after baking to prevent cracking and develop a crisp exterior.

• Prep Time: Approximately 15 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 193 kcal
• Sugar: 48 g
• Sodium: 55 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 0 g
• Protein: 4.5 g
• Cholesterol: 0 mg