Meringue Calculator
Meringue is a ratio, not a recipe. Tell it how many whites you have and what you're making, and get the sugar, stabiliser and method.
Ratios at a glance
| Type | Sugar per white | Ratio by weight | Texture |
|---|---|---|---|
| Soft pie topping | 25 g | ~0.8 : 1 | Soft, marshmallowy |
| Cookies / pavlova | 50 g | ~1.7 : 1 | Crisp, dry |
| Swiss | 50 g | ~1.7 : 1 | Dense, glossy, stable |
| Italian | 55 g | ~1.8 : 1 | Most stable, fully cooked |
One large egg white ≈ 30 g. Ratios are by weight against the whites.
FAQ
Do I need cream of tartar?
Not strictly, but it helps. About ⅛ tsp per white stabilises the foam and makes it far harder to over-whip. A few drops of lemon juice or vinegar does the same job.
Caster or granulated sugar?
Caster (superfine) dissolves faster and gives a smoother meringue. If you only have granulated, add it more slowly, or blitz it briefly in a food processor.
How do I know the sugar has dissolved?
Rub a little between your fingers — it should feel smooth, not gritty. Undissolved sugar is what makes meringues weep syrup beads while baking.