Best 2 Mini Meringues Mary Berry Recipes
Indulge your sweet tooth with these delightful mini meringues, brought to you by the renowned chef Mary Berry. These bite-sized treats are crafted with a few simple ingredients, resulting in a crispy exterior and a soft, pillowy center that will melt in your mouth. Perfect for any occasion, from afternoon tea to festive gatherings, these mini meringues are sure to impress your friends and family.
In this collection, you'll find three variations of Mary Berry's classic mini meringue recipe:
1. **Classic Mini Meringues:** Experience the timeless elegance of these traditional meringues, made with egg whites, sugar, and a touch of vanilla extract. Their delicate sweetness and airy texture make them irresistible.
2. **Chocolate Mini Meringues:** For a rich and indulgent twist, these chocolate mini meringues incorporate cocoa powder into the meringue mixture. The result is a delightful combination of crispy meringue and浓郁 chocolate flavor.
3. **Raspberry Mini Meringues:** Add a pop of color and fruity zest to your meringues with this raspberry variation. Fresh raspberries are folded into the meringue batter, creating a vibrant and flavorful treat that will delight your taste buds.
Whether you prefer the classic simplicity of plain mini meringues or the indulgent flavors of chocolate and raspberry, these recipes offer something for every palate. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure with Mary Berry's mini meringue recipes.
MINI MERINGUES
These crunchy dainties are great with coffee or with cream for dessert. And they're low fat! Substitute 2 teaspoons instant coffee granules or 1 1/2 tablespoons cocoa for the vanilla if you like. Coffee kisses are great sandwiched together with melted white or dark chocolate. Spooned vanilla ones are good with cream and chocolate ones are good as finger biscuits with coffee.
Provided by K.SUTTON
Categories Desserts Cookies Meringue Cookies
Time 1h
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- In large bowl, beat egg whites until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla. Pipe or spoon small portions onto baking tray and bake 35 minutes, or until dry but not brown. Turn off oven and leave meringues to cool inside.
Nutrition Facts : Calories 36 calories, Carbohydrate 8.4 g, Protein 0.6 g, Sodium 9.4 mg, Sugar 8.4 g
SUMMER BERRY MERINGUES
Gordon Ramsay gives us a masterclass in meringues - the perfect prepare-ahead pudding
Provided by Gordon Ramsay
Categories Afternoon tea, Buffet, Dessert, Treat
Time 2h40m
Number Of Ingredients 11
Steps:
- Heat oven to 110C/fan 90C/gas ¼. Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy.
- Place a square of baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.
- Whisk the crème fraîche until stiff, then fold in the yogurt. Set 2 strawberries and 9 raspberries aside and roughly chop the rest. Tip the chopped berries, mint and ginger into a bowl. Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée. Gently fold the berries into the yogurt mix, adding icing sugar to taste.
- To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case. Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig. Dust with a little icing sugar just before serving. ( Meringues keep in an airtight container for 2 days.)
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
Tips:
- Use a piping bag fitted with a star tip to create the meringue kisses. This will help you achieve a uniform shape and size.
- Bake the meringues at a low temperature (100°C or 212°F) for a long time (1-2 hours) to prevent them from browning.
- Make sure the meringues are completely cool before storing them in an airtight container. This will help them stay crispy.
- You can flavor the meringues with a variety of extracts, such as vanilla, almond, or peppermint.
- You can also add food coloring to the meringues to create different colors.
- Meringues can be used to make a variety of desserts, such as Eton mess, meringue pie, and pavlova.
- Make sure your egg whites are at room temperature before you start making the meringue. This will help them whip up more easily.
- Whip the egg whites slowly at first, then gradually increase the speed as they start to thicken.
- Continue whipping until the egg whites are stiff and glossy. The peaks should hold their shape when you lift the beaters out of the bowl.
- Add the sugar gradually, one tablespoon at a time. This will help prevent the meringue from becoming grainy.
- Bake the meringues in a preheated oven. This will help them rise evenly.
Conclusion:
Mini meringues are a delicious and versatile treat that can be enjoyed on their own or used to make a variety of desserts. They are easy to make and can be customized to your liking. With a little practice, you can create perfect mini meringues every time. So next time you are looking for a sweet treat, give these mini meringues a try!
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