What is the ratio of sugar to egg whites for meringue?

The standard ratio is 2:1 sugar to egg white by weight. Since one large egg white weighs approximately 33g, you need about 66g of sugar per egg white. This ratio applies to all three types of meringue (French, Swiss, and Italian). Some bakers use a slightly lower ratio of 50g sugar per white for a less sweet result, but 2:1 gives the most stable meringue.

What is the difference between French, Swiss, and Italian meringue?

French meringue is the simplest — sugar is gradually beaten into raw egg whites. It is the least stable but easiest to make, used for pavlova and baked meringues. Swiss meringue involves heating the whites and sugar together over a bain-marie before whipping, producing a denser, more stable meringue for buttercream. Italian meringue uses a hot sugar syrup (118 degrees C) poured into whipping whites, giving the most stable result for topping pies and making mousses.

Why do my meringues weep or crack?

Weeping (beads of liquid on the surface) is usually caused by undissolved sugar or cooking too fast. Use caster sugar and whip until completely dissolved — rub a bit between your fingers; it should feel smooth, not gritty. Cracking is caused by too high an oven temperature or cooling too quickly. Bake low (100-120 degrees C) and let them cool gradually in the turned-off oven with the door ajar.

Can I use icing sugar instead of caster sugar?

Icing sugar dissolves more easily and can produce a smoother meringue, but it often contains cornflour which affects the texture. For French meringue, some recipes use half caster and half icing sugar for the best of both worlds. For Swiss and Italian meringue, always use caster sugar as the heating process dissolves it completely.

How do I use leftover egg yolks?

Egg yolks are valuable in baking. Use them for creme patissiere, custard, creme brulee, lemon curd, ice cream bases, enriched bread doughs (brioche, challah), pasta dough, or mayonnaise. Store yolks in the fridge for up to 2 days covered with a thin layer of water to prevent a skin, or freeze them with a pinch of salt or sugar for up to 3 months.

Do I need cream of tartar for meringue?

Cream of tartar (or a few drops of lemon juice/vinegar) is an acid stabiliser that helps the egg whites hold their structure. It is most useful for French meringue, where the whites are not cooked. Use about 1/4 teaspoon per 2 egg whites. Swiss and Italian meringues are already stabilised by heat, so acid is optional.

BakeCalcs

Meringue Calculator

Calculate egg white and sugar quantities for French, Swiss, or Italian meringue.

Number of Egg Whites

Meringue Type

How We Calculate This

This calculator uses the standard 2:1 sugar-to-egg-white ratio by weight. One large egg white weighs approximately 33g, so each egg white needs about 66g of sugar. Enter the number of egg whites and select your meringue type.

For French meringue, optional cornflour (as a stabiliser for pavlova) and vinegar are calculated. Swiss and Italian meringue are stabilised by heat instead. The total sugar weight is the same for all three methods — the difference is in how the sugar is incorporated into the whites.

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.