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TOOL №12
Meringue Math
French. Italian. Swiss. Same whites, different paths to glory.
A
Number of egg whites
−
4
+
B
Meringue style
French
2:1 sugar
Raw whites + sugar. Light, crisp, classic.
Use for:
Pavlova, dacquoise, simple meringue cookies.
Italian
2:1 sugar
Hot sugar syrup poured into whites. Glossy, stable.
Use for:
Buttercream, lemon meringue pie, baked Alaska.
Swiss
2:1 sugar
Whites + sugar warmed over double boiler before whipping.
Use for:
Buttercream, marshmallow, decorative piping.
Sugar to add
240
grams
In cups
~1.20
Egg whites
120g
Style
French
Tips that matter
→ No yolk in whites. Even a speck ruins the foam.
→ Clean, dry, grease-free bowl.
→ Add sugar gradually after soft peaks form.
→ Aged whites (3-5 days in fridge) whip taller.