Sugar to Egg White Ratio for Meringue Calculator

Meringue is a kind of sweet from France. In its base it is made up of beaten egg white with sugar A bit of bitter element, for example lemon juice, vinegar or cream of tartar, sometimes enters. Stable elements like salt, flour or gelatin can enter the mix.

That is one of the most fine, but also basic, pleasures to prepare, requiring only some common elements.

How to Make Meringue

Three common kinds of meringue exist: French, Italian and Swiss. One also calls French meringue commonly raw or simple. It is prepared from egg white beaten together with sugar until high peaks.

This helps as the simplest version, that one uses to cover cakes, bake meringue cookies or create pavlovas. After preparation it always cooks somehow. For Italian meringue one does warm sugar syrup, that slightly warms the meringue during the beating.

Swiss meringue diffres, because one heats egg white with sugar above a steam bath until melting of sugar, before beating.

To reach right amounts is genuinely serious. During soft meringues, good amount of sugar against egg white according too weight is one against one. For hard meringues it reaches two against one.

More sugar gives meringues crispness. In chemistry sugar is needed to keep the foam flat, so replacing by means of another sweetener does not work.

Cleaning matters a lot. Bowl and beaters must be entirely without fat, oil or skin traces. One should escape plastic bowls.

Even a little amount of yolk can create troubles, because fat stops egg white from rising well. Egg white in room temperature works best. Fresh eggs help more, when firmness one values more than size.

While beating, egg white first reaches soft peaks. Later one enters sugar for them to set. Beating lasts at high speed until hard, bright peaks.

That shows, that when beaters raise upward, peaks stay without leaning. When meringue feels grainy between fingers, sugar did not dissolve entirely, so it requires more beating.

Weeping is a common trouble. Adding cream of tartar helps to keep meringue stable and escape it. Making meringue in a dry, low-humid day also is useful.

Between stuffing and meringue on cakes can form syrup, that spills after cutting or slicing of the cake. Spread the meringue on warm stuffing and press it tightlyuntil edges help against that.

Meringue does not like to rise in a boiler. The best way to keep home meringues is in a sealed tin at room temperature. Baking time depends on size (little meringues need around two hours), while big ones reach up to three hours.

Meringue sets while it cools.