Farmersgirl Kitchen

Heavenly Meringues

eggs, Uncategorized | December 15, 2011 | By

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.

Basic White Meringues
4 egg whites
225g caster sugar
whipping cream
Heat the oven to 200F, 100C, gas 1/4 and ine 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, unti all the sugar has been added.  Using two dessertspooons, 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.  They wshould be pale off white.

Whisk the cream until it is thick and use it to sandwich the meringues together.


  1. Leave a Reply

    December 15, 2011

    Hi Janice!

    These are so pretty and look so yummy! A very nice Christmas addition!

  2. Leave a Reply

    December 15, 2011

    100% agree that meringues have a heavenly taste too. They are very light and sugary….and very pretty for Christmas!

  3. Leave a Reply

    Laura@ howtocookgoodfood
    December 15, 2011

    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!

  4. Leave a Reply

    Baking Addict
    December 15, 2011

    ooh these look lovely! I never used to like meringues but now they are growing on me 🙂

  5. Leave a Reply

    Dom at Belleau Kitchen
    December 16, 2011

    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!

  6. Leave a Reply

    Karen S Booth
    December 16, 2011

    I LOVE meringues and especially when filled with cream! Those look as light as feathers and quite delicious!

  7. Leave a Reply

    December 17, 2011

    Nom! Nom! Those look wonderful Janice. Beautifully made! May I ask, do they have a bit of chew in the middle?

  8. Leave a Reply

    December 11, 2016

    What size of eggs to use-large??

    • Leave a Reply

      Janice Pattie
      December 11, 2016

      Medium sized eggs, I get my eggs from a local farm, so they are not graded, but I would choose medium sized ones.

  9. Leave a Reply

    March 4, 2017

    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.

    • Leave a Reply

      Janice Pattie
      March 4, 2017

      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.

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