Egg Whites
4
Sugar
1.2 cups
Yield
4.0 cups
Simplest; sugar whipped into raw whites
| Type | Difficulty | Stability | Sugar Ratio |
|---|---|---|---|
| French | Easy | Low | 2:1 |
| Swiss | Medium | Medium | 1.75:1 |
| Italian | Hard | High | 2:1 |
Inputs
Result
Four egg whites (120g) with a 2:1 sugar ratio need 240g (1.2 cups) of granulated sugar. This yields about 4 cups of meringue, enough for 24 small cookies baked at 225°F for 60–90 minutes.
Inputs
Result
Five whites (150g) at the Swiss 1.75:1 ratio need 262g (1.3 cups) of sugar. Heat the mixture over a double boiler to 160°F, then whip to stiff peaks. This base becomes silky Swiss meringue buttercream after beating in butter.
Inputs
Result
Six egg whites (180g) with Italian meringue at 2:1 need 360g of sugar dissolved in 7.2 tbsp of water, heated to 240°F soft-ball stage. Pour hot syrup into whipping whites for the most stable, glossy pavlova shell.
The standard ratio is 2 parts sugar to 1 part egg white by weight for French and Italian meringue, and 1.75:1 for Swiss meringue. One large egg white weighs about 30g (1 oz), so you need 60g (about 1/4 cup) of sugar per white for French meringue. Swiss meringue uses slightly less sugar at 52.5g per white because the heating process creates more stability without needing as much sugar.
| Type | Sugar Ratio | Sugar per White | Best For |
|---|---|---|---|
| French | 2:1 | 60g (¼ cup) | Cookies, simple toppings |
| Swiss | 1.75:1 | 52.5g | Buttercream, stable toppings |
| Italian | 2:1 | 60g (¼ cup) | Decorating, buttercream base |
A standard pavlova for 8 servings needs 6 large egg whites (180g), 1.5 cups of sugar (300g for French-style), and 3/4 teaspoon of cream of tartar. This yields about 6 cups of meringue, enough for a 9–10 inch pavlova shell. For a smaller pavlova (6 servings), use 4 whites. The key is baking at 250°F for 60–75 minutes, then letting it cool inside the oven.
| Pavlova Size | Egg Whites | Sugar | Serves |
|---|---|---|---|
| Mini (3") | 2 | 120g (½ cup) | 4 |
| Small (7") | 4 | 200g (1 cup) | 6 |
| Standard (9") | 6 | 300g (1.5 cups) | 8 |
| Large (12") | 8 | 400g (2 cups) | 10–12 |
French meringue is the simplest: sugar is gradually whipped into raw egg whites. Swiss meringue is heated over a water bath to 160°F before whipping, making it denser and more stable. Italian meringue is the most complex: a 240°F sugar syrup is poured into whipping whites, producing the most stable and silkiest meringue. Italian is the safest since the hot syrup pasteurizes the whites.
| Property | French | Swiss | Italian |
|---|---|---|---|
| Difficulty | Easy | Medium | Hard |
| Stability | Low | Medium | High |
| Texture | Light, airy | Dense, smooth | Silky, glossy |
| Best Use | Cookies | Buttercream | Decorating |
Meringue weeps (beads of liquid on the surface) from undissolved sugar or humid conditions. It collapses from overbeating, underbaking, or adding sugar too fast. Fix weeping by using superfine sugar and adding it gradually (1 tablespoon at a time). Fix collapsing by whipping to stiff peaks (not beyond) and baking long enough for the center to set.
| Problem | Cause | Fix | Prevention |
|---|---|---|---|
| Weeping | Undissolved sugar | Use superfine sugar | Add sugar 1 tbsp at a time |
| Collapsing | Overbeaten | Stop at stiff peaks | Test: tip bowl upside down |
| No volume | Fat contamination | Clean bowl with vinegar | Separate eggs carefully |
| Sticky surface | Humidity > 60% | Bake on dry day | Store airtight immediately |
One large egg white (30g) produces about 1 cup of whipped meringue. Four egg whites yield approximately 4 cups, enough for 24 small meringue cookies or a pie topping. The volume increase depends on how long you whip: soft peaks give slightly less volume, while stiff peaks maximize volume. Italian meringue produces about 10–15% less volume than French due to the heavier sugar syrup.
| Egg Whites | Meringue Yield | Makes | Piping Bags |
|---|---|---|---|
| 1 | ~1 cup | 6 small cookies | < 1 |
| 4 | ~4 cups | 24 cookies or 1 pie | 2 |
| 6 | ~6 cups | 1 pavlova shell | 2–3 |
| 8 | ~8 cups | 48 cookies or 1 large pavlova | 3–4 |
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Last Updated: Mar 16, 2026
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