Meringue Sugar Ratio Calculator
Get the right sugar, cream of tartar and total weight for a meringue from your number of egg whites and the style you are making.
How it works
Sugar = egg whites × sugar per white (25 g soft / 50 g standard / 60 g stiff) · Cream of tartar ≈ ⅛ tsp per white
Meringue is built on a sugar-to-egg-white ratio: more sugar makes a denser, glossier, more stable foam. A light dessert topping uses about 25 g of sugar per white, a French meringue and most baked meringues around 50 g (a 2:1 sugar-to-white ratio by weight), and a stiff pavlova or Swiss meringue up to 60 g. A small pinch of cream of tartar — roughly an eighth of a teaspoon per white — stabilises the foam so it whips higher and holds.
Worked example
For a pavlova with 4 egg whites at 60 g sugar each: 4 × 60 = 240 g of sugar, with the whites weighing about 132 g, for 372 g of meringue total — plus about ½ teaspoon of cream of tartar.
Frequently asked questions
How much sugar per egg white?
About 25 g for a soft topping, 50 g for a standard French meringue, and up to 60 g for a stiff, crisp meringue like pavlova. More sugar means a denser, more stable, glossier foam.
What does cream of tartar do?
It is an acid that stabilises the egg-white foam, helping it whip to greater volume and resist collapsing or weeping. Use about ⅛ teaspoon per white; a little lemon juice or vinegar works similarly.
When should I add the sugar?
Start whipping the whites to soft peaks first, then add sugar gradually. Adding it too early slows the foam; adding it a spoonful at a time lets it dissolve for a smooth, stable meringue.
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This calculator is for educational purposes. Double-check important results before acting on them.