Mary Berry Meringue Nests Recipe

Mary Berry Meringue Nests are light, crisp clouds of sweetened egg whites that serve as a versatile base for classic British summer desserts. Ideally the egg whites should be whisked until they form stiff, dry peaks before any caster sugar is added to ensure the structure is strong enough to hold its shape during the slow drying process.

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Mary Berry Meringue Nests Recipe Ingredients

• 4 large egg whites (at room temperature)
• 225 g (8 oz) caster sugar
• 1 tsp cornflour (optional, for a slightly softer center)
• 1/2 tsp white wine vinegar (optional, for stability)

How To Make Mary Berry Meringue Nests Recipe

1. Preheat and Prep: Preheat your oven to 110°C (100°C fan/Gas 1/4). Line two large baking sheets with non-stick baking parchment.
2. Prepare the Bowl: Ensure your mixing bowl and whisk are completely grease-free by wiping them with a little lemon juice. Even a tiny trace of fat will prevent the egg whites from reaching full volume.
3. Whisk to Stiff Peaks: Place the four egg whites into the bowl and whisk on medium speed until they form stiff peaks. When you lift the whisk, the peaks should stand straight up without drooping.
4. Add the Sugar: Increase the whisk speed to high. Add the caster sugar one tablespoon at a time, whisking thoroughly after each addition. The mixture should become thick, glossy, and hold its shape perfectly. If using, fold in the cornflour and vinegar at the very end.
5. Shape the Nests: You can either pipe the mixture using a large star nozzle or use two large spoons. If spooning, place eight equal mounds onto the parchment. Use the back of a spoon to create a hollow “nest” in the center of each mound.
6. Bake and Dry: Bake in the center of the oven for sixty to seventy-five minutes. The meringues are ready when they are firm to the touch and peel easily away from the parchment.
7. The Cool Down: Turn off the oven and leave the meringues inside with the door slightly ajar for at least two hours (or overnight). This gradual cooling prevents the shells from cracking and ensures they are perfectly dry.

Recipe Tips

• Sugar Ratio: Mary Berry’s golden rule for meringues is to use double the weight of sugar to egg whites. For four large egg whites, two hundred and twenty-five grams of sugar is the perfect balance.
• Avoid Humid Days: Meringues are essentially sponges for moisture. Ideally you should avoid making them on very rainy or humid days, as the sugar will absorb water from the air and become sticky.
• Clean Equipment: If there is any yellow yolk at all in your whites, the meringue will not stiffen. Use the “three-bowl method” when cracking eggs to ensure each white is pure before adding it to the main mix.
• No Peeking: Do not open the oven door during the first hour of baking. A sudden drop in temperature can cause the meringues to collapse or weep.

What To Serve With Mary Berry Meringue Nests

Meringue nest accompaniments are sweet, fruity additions frequently served to balance the sugary crunch of the baked meringue. Ideally the fresh fruit should be tossed in a little lemon juice to provide a sharp contrast that cuts through the intense sweetness of the sugar.

• Freshly whipped double cream or Chantilly cream
• Sliced strawberries, raspberries, or passion fruit
• Mary Berry Raspberry Coulis
• A sprinkle of toasted flaked almonds

How To Store Mary Berry Meringue Nests

• Room Temperature: Store the completely dry meringues in an airtight container for up to two weeks. Do not store them in the refrigerator, as the moisture will make them chewy and soft.
• Separation: Use layers of parchment paper between the nests to prevent them from sticking together or chipping.
• Freeze: You can freeze baked meringue nests for up to three months. Place them in a sturdy container so they don’t get crushed and thaw them at room temperature for one hour before serving.

Mary Berry Meringue Nests Nutrition Facts

• Calories: 120 kcal (per nest)
• Carbohydrates: 28g
• Protein: 2g
• Fat: 0g
• Fiber: 0g
• Sugar: 28g

Nutrition information is estimated per nest based on a yield of eight servings.

FAQs

Try More Recipes:

• Mary Berry Lemon Meringue Pie​ Recipe
• Mary Berry Strawberry Ice Cream Recipe
• Mary Berry Joconde Sponge Recipe