Farmersgirl Kitchen

Heavenly Meringues

It's easy to make heavenly meringues with this recipe by Mary Berry

Dessert | 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.

A simple recipe for delicious cream filled meringues

Heavenly Meringues

Heavenly Meringues
Light clouds of heavenly meringue sandwiched together with thick whipped cream.
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Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Ingredients
  1. 4 egg whites
  2. 225 g caster sugar
  3. 300 ml whipping cream
Instructions
  1. Heat the oven to 200F, 100C, gas 1/4 and line two baking sheets with silicone paper.
  2. 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.
  3. Using two dessertspoons, spoon the meringue out onto the baking sheets, putting 12 meringues on each tray.
  4. 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.
  5. Whisk the cream until it is thick and use it to sandwich the meringues together.
Adapted from Fast Cakes
Adapted from Fast Cakes
Farmersgirl Kitchen https://farmersgirlkitchen.co.uk/
Meringues are a great favourite with my mother and also my daughter-in-law, so I often make them when the family gets together, particularly at Christmas or New Year.  You can make the meringue shells in advance and once cooled, keep them in an airtight tin for several weeks, then fill them with whipped cream on the day you need them.  Meringues are also an ideal way of using up egg whites when you have been making a recipe that uses more yolks than whites. 

How to make Heavenly Meringues, the lightest crisp meringue filled with whipped cream

Here are some other recipes using meringue that you might like:

A beautiful seasonal bake - Peach and Bramble Meringue Slice

Peach and Bramble Meringue Slice 

Everyone's favourite Lemon Meringue Pie

Lemon Meringue Pie 

Sensational Strawberry Pavlova

Sensational Strawberry Pavlova

 

What do you like to make using meringue? 

 

 

Comments

  1. Leave a Reply

    LDH
    December 15, 2011

    Hi Janice!

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

  2. Leave a Reply

    Zoe
    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!
    Karen

  7. Leave a Reply

    Jacqueline
    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

    Jan
    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

    June
    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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