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

For crisp meringue shells and pavlova the usual ratio is 2:1 sugar to egg white by weight. A UK large egg white weighs about 40g (British Egg Information Service), so at 2:1 that is roughly 80g sugar per white — the high-sugar end that gives a crisp, stable, long-keeping meringue. The ratio is style-dependent rather than universal: Delia uses about 50g sugar per white (≈1.25:1) for a softer, chewier result, and soft pie-topping or Italian meringue on lemon meringue pie is often closer to 1:1. Use the Sugar Ratio field in Advanced Options to dial it to your recipe.

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.

Meringue Calculator — Free Online Tool

How We Calculate This

This calculator defaults to a 2:1 sugar-to-egg-white ratio by weight, the crisp-shell and pavlova standard. A UK large egg white weighs about 40g (British Egg Information Service), so at 2:1 each white needs roughly 80g of sugar. Enter the number of egg whites and select your meringue type. For a softer, less sweet meringue, lower the Sugar Ratio in Advanced Options towards 1.25 (≈50g per white, Delia-style).

For French meringue, optional cornflour and white wine vinegar are calculated for pavlova — at the canonical Nigella/RecipeTin amounts of about 0.5 tsp cornflour and 0.3 tsp vinegar per white (so 4 whites give roughly 2 tsp cornflour and 1.25 tsp vinegar). Swiss and Italian meringue are stabilised by heat instead. The total sugar weight is set by the ratio you choose — the difference between the methods 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.