Heavenly Meringues

Heavenly Meringues are like sweet little clouds filled with lightly whipped cream.  As you bite into the meringue the crisp shell gives way to the billowy soft cream and just melts in your mouth.

Plate of Heavenly Meringues

I’ve been using the same simple recipe for meringues for many years. I first found the recipe in Mary Berry’s ‘Fast Cakes’ book published in 1981.

However, I have since found that the recipe for meringues is pretty much the same everywhere.  This is because there are only two ingredients, egg white, and sugar and the proportion of egg white to sugar is the same because that is crucial to a successful meringue.

Eggs and whisk

What kind of eggs should I use for meringues?

Use eggs that are 3-4 days old to get maximum volume.  If you have your own hens or buy from a farm, make sure you keep the eggs for a couple of days before making the meringues.

Supermarket eggs are about 3-4 days old so good to use straight away. Eggs that are older may have whites that are too runny to make good meringues.

Carefully separate the whites from the yolks, even a speck of egg yolk will stop your meringues from beating to glossing peaks.

Pinch of sugar

What kind of sugar should I use for meringues?

Use caster or superfine sugar to make the Heavenly Meringues.  The sugar should be dry and at room temperature, if there are any lumps, then use a sieve and sift the sugar into a bowl before adding to the beaten egg white.

Whisk covered in meringue

Why do the bowl and the whisk need to be very clean?

The bowl and the whisk should be scrupulously clean.  Any trace of fat or egg yolk, perhaps from previous baking, will stop the egg white from reaching its full volume.

I use an electric hand mixer to make meringues, you can also use a stand mixer.  If you are super strong,  you can beat the egg whites with a whisk, but it will take longer.

Plate of Heavenly Meringues

Can I make the meringues in advance?

You can make the meringue shells in advance. Once they are cooled store them in an airtight tin for several weeks.

Whisk with cream

What do I fill the meringues with?

Fill the meringue shells with whipped cream. Pipe or spoon the cream onto one of he meringue shells then sandwich with another meringue.

How soon can I fill the meringues with cream?

Fill the the meringues with whipped cream an hour or two before you serve them. If you fill them too soon the meringues will be soft and not crisp.

champagine bottle and glasses

Heavenly Meringues are perfect for parties

My mother and my daughter-in-law both love meringues. So I often make them when the family gets together, particularly at Christmas or New Year.

What can I do with the leftover egg yolks?

Meringues are also an ideal way to use leftover egg whites. But if you are making them first then you will have leftover egg yolks.

Try these delicous recipes to use excess egg yolks:

  1. Seville Orange Curd
  2. Easy Vanilla Custard Sauce
  3. Creamy Butterscotch Pudding

More Meringue recipes from Farmersgirl Kitchen

Peach & Blackberry meringue slice

Peach and Blackberry Meringue Slice is a soft sponge cake filled with sweet peaches and rich blackberries. The cake is topped with a layer of meringue which bakes to a crisp. This gives a lovely crunchy texture to this seasonal bake.

Strawberry Pavlova

You are going to absolutely love this Sensational Strawberry Pavlova! A thick disc of meringue that is crisp on the outside and pillowy marshamllow soft inside. Top it with whipped cream and strawberries for the mot delicious dessert.

More Meringue Recipes

Meringues piled on a plate
A simple recipe for delicious cream filled meringues

Heavenly Meringues

Mary Berry
Light clouds of heavenly meringue sandwiched together with thick whipped cream.
3.84 from 18 votes
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Baking, Dessert
Cuisine British
Servings 12
Calories 164 kcal

Ingredients

  • 4 (4) egg whites
  • 225 grams (1 cups) caster sugar
  • 300 millilitres ( cup) whipping cream

Instructions
 

  • Heat the oven to 200F, 100C, gas 1/4 and line two baking sheets with silicone paper.
  • Put the egg whites in a large bowl and whisk until they form soft peaks. Add the sugar, a teaspoonful at a time, whisking well after each addition, until all the sugar has been added.
  • Using two dessertspoons, spoon the meringue out onto the baking sheets, putting 12 meringues on each tray.
  • Bake in the oven for 3-4 hours until the meringues are firm and dry and will lift easily from the paper. The meringues should be pale off white.
  • Whisk the cream until it is thick and use it to sandwich the meringues together.

Notes

Adapted from Fast Cakes

Nutrition

Calories: 164kcalCarbohydrates: 19gProtein: 1gFat: 9gSaturated Fat: 5gCholesterol: 34mgSodium: 26mgPotassium: 35mgSugar: 18gVitamin A: 370IUVitamin C: 0.2mgCalcium: 16mg
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20 Comments

  1. they do look so pretty… I adore a light fluffy meringue… that Mary Berry is so great isn't she? I love your new christmassy header too!

  2. I like your nice simple recipe. No cream of tartar or vinegar. Are they completely crispy in the middle? I have been trying to make crispy meringues for ages- don’t like it when they go chewy.

    1. They can be slightly chewy, June. If you want them to dry out completely, I would suggest you cook them on the low heat for longer and leave to cool in the oven until completely cold. If you make them slightly smaller they will also dry out more evenly.

  3. Can I use regular granulated sugar instead of super fine/caster sugar? Been having issues finding caster sugar and I am now low on the caster sugar I do have!

    1. Hi Carol, you can use granulated sugar although you may have to beat more and the meringues will have a grainier texture. If you have a blender or food processor you can whizz your sugar to get it nearer to caster sugar. Just not too much or it will powder. Good luck!

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Recipe Rating




3.84 from 18 votes (16 ratings without comment)