Mary Berry Recipes

Home / Baking / Perfect Baked Meringues

Hello, my dears! Today, I want to share with you one of the true delights of baking: the humble yet utterly exquisite meringue. For centuries, these delicate, cloud-like confections have graced our tables, bringing a touch of elegance and a burst of sweetness to any occasion. I remember my mother showing me how to gently fold the sugar into the whipped egg whites, a skill that, once mastered, opens up a world of wonderful possibilities for both simple family puddings and grand celebrations.

Many people shy away from meringues, fearing they might be tricky, but I assure you, with just a few simple steps and a little patience, you'll be creating sheer perfection in your own kitchen. There's a real magic in transforming just two basic ingredients – egg whites and sugar – into something so airy and crisp, with that delightful chewiness in the centre. It’s a testament to the beauty of classic baking, a recipe that has stood the test of time and continues to bring joy.

This particular recipe is one I've relied upon for years, ensuring a beautifully crisp exterior and a soft, yielding interior, every single time. Whether you're planning a showstopping Pavlova, individual nests for fruit and cream, or simply delightful little drops to serve with coffee, these meringues are wonderfully versatile. So, let’s gather our ingredients and embark on this delightful baking adventure together, shall we?

Why You'll Love This Recipe

Achieves that coveted crisp exterior and soft, slightly chewy interior, ensuring a delightful texture contrast.
Uses a classic, foolproof method that minimises the risk of collapse or stickiness.
Incredibly versatile, serving as a base for countless desserts or a delightful treat on its own.

Ingredients

4 large egg whites (at room temperature)
225g (8oz) caster sugar
1 teaspoon cornflour (cornstarch)
1 teaspoon white wine vinegar

Equipment Needed

Large mixing bowl (preferably glass or metal) • Electric stand mixer or hand-held electric whisk • Rubber spatula or large metal spoon • 2 large baking trays • Baking parchment paper • Piping bag with a star nozzle (optional, for decorative meringues)

Step-by-Step Instructions

Preheat your oven to a very low 110°C (90°C Fan/Gas Mark ¼). Line two large baking trays with baking parchment.
Ensure your mixing bowl and whisk attachments are scrupulously clean and completely grease-free. Separate your eggs carefully, making sure no yolk gets into the whites.
Whisk the egg whites in your clean bowl using an electric mixer on a medium-high speed until they form stiff peaks. They should be glossy and hold their shape when the whisk is lifted.
Now, and this is crucial for success, gradually add the caster sugar, one tablespoon at a time, continuing to whisk on high speed after each addition. Do not rush this step! The mixture should become very thick, glossy, and smooth. You should not feel any sugar granules when you rub a little between your fingers.
Gently fold in the cornflour and white wine vinegar using a large metal spoon. The cornflour helps to keep the meringues crisp, and the vinegar aids in their stability.
Spoon or pipe the meringue mixture onto the prepared baking trays. You can create individual nests, small drops, or larger discs, depending on your preference. Leave a little space between each meringue.
Place the trays into your preheated oven and bake for 1 hour 30 minutes. The meringues should be firm to the touch and sound hollow when tapped underneath.
Once baked, turn off the oven and leave the meringues inside with the door slightly ajar (you can prop it open with a wooden spoon) to cool completely. This slow cooling process is vital for preventing cracks and ensuring they dry out perfectly. This can take several hours, or even overnight.
Once completely cool and dry, carefully peel them off the parchment paper. They are now ready to be filled, decorated, or simply enjoyed as they are.

Perfect Substitutions

Caster Sugar: Granulated sugar can be used, but caster sugar dissolves more easily, leading to a smoother meringue. Do ensure it's completely dissolved.
White Wine Vinegar: Lemon juice can be used as an alternative acid, which helps to stabilise the egg whites.
Cornflour: While beneficial for crispness, it can be omitted if not available, though the texture might be slightly less crisp.

Serving Suggestions

These glorious meringues are simply divine with fresh berries and a generous dollop of softly whipped cream. A drizzle of fruit coulis, such as raspberry or passion fruit, adds a lovely tang. For a more indulgent treat, try them with chocolate sauce or a lemon curd. They also make a fantastic base for a traditional Eton Mess or a showstopping Pavlova. If you enjoyed this, you might also love our Classic Carrot Tray Bake and Classic Golden Cheese Straws.

How to Store \u0026 Reheat

Proper storage is key to keeping your meringues wonderfully crisp. Once completely cooled, store them in an airtight container at room temperature. They will keep beautifully for up to two weeks. Avoid refrigerating meringues, as the moisture can make them sticky and soft. They do not require reheating; they are best served at room temperature. If they do become a little soft due to humidity, you can briefly pop them back into a very low oven (around 100°C) for 15-20 minutes to crisp them up again, then cool completely.

Mary's Secrets to Success

The real secret to perfectly crisp meringues lies in a few key details. Firstly, ensure your bowl and whisk are impeccably clean and free of any grease – even a tiny speck can prevent the egg whites from whisking properly. Secondly, add the sugar very, very slowly, allowing each addition to dissolve before adding the next. This creates a stable, glossy mixture. And finally, patience, my dears! Don't rush the baking or the cooling process. A low oven and a long, slow cool-down are paramount for that wonderful, melt-in-the-mouth texture.

Frequently Asked Questions

Can I make meringues ahead of time?

Absolutely, and I highly recommend it! Meringues are perfect for making in advance. Once fully cooled and dried, store them in an airtight container at room temperature, and they'll stay beautifully crisp for up to two weeks. This makes entertaining so much easier, as you can prepare them well before your guests arrive.

My meringues are browning too much. What am I doing wrong?

Browning indicates that your oven temperature is a little too high. Meringues need a very low, slow bake to dry them out rather than cook them. Double-check your oven thermometer, and perhaps reduce the temperature by another 10-20 degrees if they're browning. They should remain a lovely creamy white or very pale ivory.

Can I freeze meringues?

While you *can* freeze baked meringues, I generally don't recommend it as they can absorb moisture and become soft and chewy upon thawing. They store so well at room temperature in an airtight container that freezing isn't usually necessary. If you must, ensure they are completely cool and dry, then store them in a freezer-safe airtight container, separating layers with parchment. Thaw at room temperature.

Do the egg whites really need to be at room temperature?

Yes, they truly do! Room temperature egg whites whisk up much more quickly and to a greater volume than cold ones. This means you'll achieve those wonderfully stiff, glossy peaks that are essential for light and stable meringues. So, remember to take your eggs out of the fridge a good hour or so before you plan to bake.