Perfect Meringue Ratio
2 : 1
Sugar : Egg Whites (by weight)
200g sugar + 100g egg whites
100g egg whites ≈ 3 large eggs
Three Types of Meringue
French Meringue
Method: Beat raw egg whites + sugar
- ✓ Easiest, lightest
- ✓ Best for: Pavlova, baked meringues
- ⚠ Must bake fully
- ⚠ Not stable for piping long
Ratio: 2:1 sugar to whites
Bake 200°F 1-2 hours
Swiss Meringue
Method: Heat whites + sugar, then beat
- ✓ Silky, stable
- ✓ Best for: Buttercream, pie topping
- ✓ Safe to eat (pasteurized)
- ⚠ Requires double boiler
Ratio: 2:1 sugar to whites
Heat to 160°F, then beat
Italian Meringue
Method: Pour hot sugar syrup into whites
- ✓ Most stable, glossy
- ✓ Best for: Macarons, frosting, mousse
- ✓ Safe to eat (cooked)
- ⚠ Requires candy thermometer
Ratio: 2:1 sugar to whites
Sugar syrup to 240°F (soft ball)
French Meringue Recipe (Easiest)
Ingredients
- Egg whites (room temp) 100g (3 large eggs)
- Granulated sugar 200g (1 cup)
- Cream of tartar ¼ tsp
- Vanilla extract ½ tsp
Instructions
- 1. Beat egg whites + cream of tartar to soft peaks.
- 2. Add sugar 1 tbsp at a time, beating 30 sec between.
- 3. Beat to stiff, glossy peaks (8-10 min total).
- 4. Test: peaks stand straight, bowl can invert.
- 5. Pipe or dollop onto parchment. Bake 200°F 90 min.
- 6. Turn off oven, leave inside 1 hour (crisp shell).
🥚 Egg White Tips
Room temp whites beat faster • No yolk at all (fat = failure) • Metal or glass bowl (plastic holds oil) • Humid days = sticky meringue
Meringue Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Won't form peaks | Fat contamination (yolk, oil) | Start over with clean bowl + fresh whites |
| Weeping (beads of liquid) | Undissolved sugar or humidity | Use superfine sugar, bake lower/longer |
| Deflates when baking | Underbeaten or oven too hot | Beat to very stiff peaks, lower temp to 200°F |
| Gritty texture | Sugar not dissolved | Add sugar slower, beat longer, use superfine |
| Sticky or chewy | Underbaked or humid weather | Bake until dry, store airtight immediately |