Meringue Calculator

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.

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.

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.

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.

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.

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.