Meringue Calculator
Find the sugar needed for meringue.
~50 g per white
Results update as you type.
How it works
Meringue depends on the right ratio of sugar to egg whites, and this calculator finds the sugar you need. You enter the number of egg whites and the sugar per white, and it returns the total sugar in grams and cups. A common ratio is about 50 grams of sugar per egg white, roughly double the weight of one white, which produces a stable, glossy meringue. You can adjust this: more sugar (up to about 60 grams per white) makes a stiffer, shinier, more stable meringue that holds its shape well and is good for hard meringues and pavlovas, while less sugar makes a softer, lighter meringue suited to pie toppings. The type of meringue also matters — French meringue whips raw whites with sugar, Swiss meringue heats them over a bain-marie for more stability, and Italian meringue uses hot sugar syrup for the most stable result. For best volume, whip whites that are free of any yolk or grease, add the sugar gradually once soft peaks form, and beat to stiff, glossy peaks. A pinch of cream of tartar or an acid helps stabilize. This calculator scales the sugar to any number of whites so your meringue comes out right. Enter the egg whites and sugar per white to find the sugar needed.
Sugar = egg whites × sugar per white
Meringue is made in a set ratio of sugar to egg white. Multiplying the number of egg whites by the sugar per white — commonly about 50 grams — gives the total sugar needed. More sugar makes a stiffer, glossier, more stable meringue; less makes a softer one.
Source:Pastry ratios
We review all our tools from time to time to ensure accuracy.
Worked example
How to use this calculator
- 1
Enter your values
Enter number of egg whites.
- 2
Adjust the options
Adjust sugar per egg white if they apply — sensible defaults are already set.
- 3
Read your result
Sugar needed updates instantly as you type — no button to press.
Frequently asked questions
How much sugar do I need for meringue?
A common ratio is about 50 grams of sugar per egg white, so four whites need roughly 200 grams (about 1 cup). This produces a stable, glossy meringue. You can use up to about 60 grams per white for a stiffer, shinier result, or a bit less for a softer meringue, depending on your use.
What is the ratio of sugar to egg whites?
For a stable meringue, sugar is typically about twice the weight of the egg whites, or roughly 50 grams per white. More sugar makes a firmer, glossier, more stable meringue ideal for pavlova and hard meringues, while less sugar yields a softer, lighter meringue better suited to pie toppings and folding into batters.
What are the types of meringue?
French meringue whips raw egg whites with sugar and is the simplest but least stable. Swiss meringue gently heats the whites and sugar over simmering water before whipping, giving more stability and a silky texture. Italian meringue streams in hot sugar syrup while whipping, producing the most stable and glossy meringue, often used for buttercream and toppings.
Why won't my meringue whip up?
The most common cause is fat or yolk contaminating the whites, which prevents them from foaming. Use a clean, grease-free bowl and beaters, and separate eggs carefully so no yolk gets in. Room-temperature whites whip to more volume, and adding sugar too early or too fast can also hinder whipping, so add it gradually after soft peaks form.
Should I add cream of tartar?
Cream of tartar, an acid, helps stabilize whipped egg whites so the meringue holds its structure and is less likely to collapse or weep. A small pinch per white is typical. Lemon juice or vinegar can serve the same role. It is not strictly required, especially for Swiss and Italian meringues, but it makes French meringue more forgiving.