Cookies & Bars 2:1
Meringue Ratio Calculator
How much sugar for 4 egg whites? 198 to 264 g (about 1 to 1⅓ cups), 1.5 to 2 times the whites' weight.
Got leftover egg whites? Enter how many and pick French, Swiss or Italian meringue to get the sugar, the cream of tartar and the method, with the temperatures that matter.
How to use it
- Enter the egg whites by count or weight.
- Choose the method and how firm you want it.
- Follow the steps and temperatures shown.
How it works
BCcampus's pastry textbook gives 1.5 to 2 parts sugar per part egg white by weight; more sugar makes a firmer meringue.
A large egg white weighs 33 g (USDA FoodData Central).
Swiss meringue is heated to 160°F (71°C), USDA's safe minimum for egg dishes. Italian meringue uses syrup cooked to the soft to firm ball stage, a starting point.
Assumptions and limits
- Large eggs.
- A clean, grease-free bowl.
- Granulated or superfine sugar.
Sources reviewed October 23, 2026.
Tips
- Separate eggs cold, whip them at room temperature.
- Add sugar slowly, a spoonful at a time.
- Humid weather softens meringue; dry shells longer.
Recipes to try it with
Questions
How much sugar for 4 egg whites?
198 to 264 g (about 1 to 1⅓ cups), 1.5 to 2 times the whites' weight.
What temperature for Swiss meringue?
Heat the whites and sugar to 160°F (71°C).
Why won't my meringue whip?
Usually a trace of yolk or grease in the bowl. Start again with a clean bowl.