Mary Berry Meringue Cake Recipe

This crisp, marshmallowy Mary Berry Meringue Cake is made with egg whites, caster sugar, and double cream, ready in 1 hour and 35 minutes. The sudden crackle of the outer shell gives way to a soft, chewy centre for an irresistible contrast. I enjoy baking this impressive dessert for Sunday family gatherings.

Why This Classic Works

I used to struggle with meringues cracking too much or weeping sugar syrup in the oven. Following this specific method of adding vinegar and cornflour stabilises the egg whites beautifully.

The slow baking time dries out the exterior while preserving that signature soft chew inside. It is a brilliant technique that makes layering the baked discs much easier.

Mary Berry Meringue Cake Ingredients

• 6 large egg whites
• 350g caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornflour
• 600ml double cream
• 400g mixed fresh berries (strawberries, raspberries)

How To Make Mary Berry Meringue Cake

1. Whip the whites: Preheat the oven to 140°C (120°C fan). Whisk the egg whites in a clean bowl until stiff peaks form.
2. Add the sugar: Gradually whisk in the caster sugar a spoonful at a time until the mixture is thick and glossy.
3. Fold in stabilisers: Gently fold in the white wine vinegar and cornflour using a metal spoon.
4. Bake the meringues: Divide the mixture evenly between three lined baking trays. Bake for 1 hour and 15 minutes, then turn the oven off and let them cool inside.
5. Assemble the cake: Whip the double cream to soft peaks. Layer the cooled meringue discs with the whipped cream and fresh berries.

Recipe Tips

• Use a glass or metal bowl: Plastic bowls retain grease, which prevents egg whites from whipping properly.
• Cool in the oven: Leaving the meringues in the turned-off oven prevents sudden temperature changes that cause severe cracking.
• Whip sugar slowly: Rushing the sugar addition can cause the meringue to weep sticky syrup during baking.

What To Serve With Meringue Cake

Serve this sweet dessert with a sharp fruit coulis or passion fruit pulp to balance the rich cream. A hot pot of black tea or a strong espresso also cuts through the sweetness nicely.

How To Store

Store the un-assembled baked meringue layers in an airtight container at room temperature for up to one week. Once assembled with cream, keep the cake in the fridge and consume it within 24 hours.

FAQs

Why is my meringue chewy instead of crisp?

Chewy meringues usually mean they were underbaked or exposed to high humidity. Leave them in the oven longer at a very low temperature.

Can I freeze the meringue layers?

Yes, you can freeze un-assembled baked meringues in an airtight container for up to a month. Thaw at room temperature before using.

Why did my meringue collapse?

Collapsed meringues often result from whipping the eggs too quickly or taking them out of the oven too soon. Ensure you cool them gradually.

Nutrition

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 65mg
• Sodium: 45mg
• Total Carbohydrate: 42g
• Protein: 4g

Try More Recipes:

• Mary Berry Marzipan Cake Recipe
• Mary Berry Mars Bar Cake Recipe
• Mary Berry Marmalade Cake Recipe