Meringue Sugar Calculator
French meringue sugar at twice whites with cups shown.
What it does
French meringue whips egg whites with twice their weight in sugar. Four large whites near 120 grams need 240 grams sugar for glossy peaks. Ratio keeps foams stable across batch sizes.
The tool above takes whites weight and returns sugar, total, and cups. The defaults 120 g match the worked example, so the page opens showing 240 g. Switch to imperial for ounces.
Sugar is whites times 2. Total adds back for three times whites. Cups divide metric sugar by 200 grams or imperial by 7 ounces. Here 240 grams is 1.2 cups.
Whip to stages: foamy, soft peaks, then firm glossy peaks with sugar added slowly. Clean grease free bowls and room temp whites whip fastest. Swiss and Italian styles heat sugar differently.
This page shows the formula, one full hand checked example at 120 g, a reference table, and practice checks that run through the tool in both unit systems.
How to use
- Pick Metric (g) or Imperial (oz).
- Weigh whites (30 g per large).
- Type whites weight.
- Read Sugar at twice whites.
- Read Total at three times whites.
- Add sugar slowly while whipping.
Formula
- whites
- Egg white weight.
- sugar
- Granulated sugar weight.
- cups
- 200 g or 7 oz per cup here.
French style here. Swiss heats to dissolve, Italian pours hot syrup for different ratios and safety.
Worked example
Example: 120 g whites
Four large whites near 120 grams. Find French sugar.
- Sugar: 120 x 2 = 240 g.
- Total: 120 + 240 = 360 g.
- Cups: 240 / 200 = 1.2 cups.
- Imperial mirror 4.2 oz gives 8.4 oz sugar.
- Method: whip foamy, rain sugar, to glossy peaks.
- Check: 240 is twice 120.
Reference table
| Whites | Sugar | Total |
|---|---|---|
| 60 g | 120 g | 180 g |
| 120 g | 240 g | 360 g |
| 4.2 oz | 8.4 oz | 12.6 oz |
Limits
- French 2x only. Swiss/Italian differ.
- Weight ratio here. Cup packs vary.
- No bake time-temp here.
- Grease or yolk breaks foams.
Common mistakes
- Using volume 1:1 instead of weight 1:2.
- Dumping sugar at once and deflating.
- Whipping cold or greasy bowls.
- Expecting Swiss safety from French method.
- Mixing ounces with grams in one ratio.
Try it yourself
Quick checks. Answers sit tucked under each question.
60 g whites?
Sugar 120 g, total 180 g, cups 0.6.
4.2 oz whites?
Sugar 8.4 oz, total 12.6 oz.
Questions
120 g whites sugar?
240 g.
Ratio?
1 part whites to 2 sugar by weight.
Cups?
Sugar over 200 g or 7 oz.
Swiss?
Heats whites and sugar together. Different method.
Peaks?
Glossy firm peaks hold shape.
Yolks?
Fat blocks foam. Separate cleanly.