I do think there is something heavenly about meringues, and these ones came out particularly well, they just melted in the mouth like little sugary clouds filled with cream.
I’ve been using the same simple recipe for meringues for many years, it comes from Mary Berry’s ‘Fast Cakes’ book first published in 1981 to accompany her appearances on Thames Television’s After Noon Plus programme. I never saw the programme but Mary was featured in many magazines at the time. This is the book I turn to for good basic recipes for scones, traybakes, sponges, and biscuits.
Heavenly Meringues
Heavenly Meringues
Light clouds of heavenly meringue sandwiched together with thick whipped cream.
Print Pin RatePrep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 12
Calories: 164kcal
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: 164kcal | Carbohydrates: 19g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 26mg | Potassium: 35mg | Sugar: 18g | Vitamin A: 7.4% | Vitamin C: 0.2% | Calcium: 1.6%
Here are some other recipes using meringue that you might like:
Peach and Bramble Meringue Slice
Sensational Strawberry Pavlova
What do you like to make using meringue?
Hi Janice!
These are so pretty and look so yummy! A very nice Christmas addition!
100% agree that meringues have a heavenly taste too. They are very light and sugary….and very pretty for Christmas!
I love Mary Berry's meringue recipe and like you have an old book of hers I use for many of my basic baking techniques. Perfect meringues!
ooh these look lovely! I never used to like meringues but now they are growing on me 🙂
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!
I LOVE meringues and especially when filled with cream! Those look as light as feathers and quite delicious!
Karen
Nom! Nom! Those look wonderful Janice. Beautifully made! May I ask, do they have a bit of chew in the middle?
What size of eggs to use-large??
Medium sized eggs, I get my eggs from a local farm, so they are not graded, but I would choose medium sized ones.
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.
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.