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.

    Exemple Résolu

    4 egg whites for a standard French meringue.

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