Meringue Ratio Calculator

Calculate the sugar and egg white quantities for French, Swiss, or Italian meringue based on the number of egg whites.

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grams

Sugar Needed

264 g

Total Egg White Weight132 g
Sugar (cups)1.32 cups
Cream of Tartar2.0 g (about 1/8 tsp per white)
View formula & how it works →

How to Calculate Meringue Ratios

Formula

Sugar = Egg White Weight x Ratio

Meringue Types

  • Soft meringue (1.5:1): For topping pies. Soft, marshmallow-like texture.
  • French meringue (2:1): Standard ratio for cookies and pavlova. Sugar is beaten into raw whites.
  • Swiss/Italian (2.5:1): Sugar syrup or double-boiler method. More stable, glossier, and safer because the whites are heated.

    • Add a pinch of cream of tartar (about 1/8 tsp per white) to stabilize the foam. Ensure bowls and beaters are grease-free.

    Example Calculation

    4 egg whites for a standard French meringue.

    1. 01Total egg white = 4 x 33 = 132 g
    2. 02Sugar = 132 x 2 = 264 g (about 1.3 cups)
    3. 03Cream of tartar = 4 x 0.5 = 2 g (about 1/2 tsp)

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