Calculateur de Ratio de Meringue — Formule
## 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.
### 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.
Exemple Résolu
4 egg whites for a standard French meringue.
- Total egg white = 4 x 33 = 132 g
- Sugar = 132 x 2 = 264 g (about 1.3 cups)
- Cream of tartar = 4 x 0.5 = 2 g (about 1/2 tsp)