Red Seal Baker Practice Exam 2026 - Free Baker Certification Practice Questions and Study Guide

The basic ratio for creating meringue is typically understood to be 1 part egg whites to 2 parts sugar by weight. This ratio provides a balance that allows for a stable meringue that can hold its shape when whipped. The sugar not only sweetens the meringue but also helps stabilize the foam by providing structure.

When sugar is gradually added to egg whites while whipping, it dissolves and forms a syrup that coats the proteins in the egg whites. This interaction helps strengthen the air pockets created during whipping, resulting in a shiny, stable meringue. If the sugar is not added in the proper ratio, the meringue may not achieve the desired stability and texture, potentially leading to a foamy mixture that collapses.

In contrast, a higher ratio of sugar can lead to a very sweet meringue that may not whip properly, while having too little sugar can result in insufficient stabilization. Thus, the 1:2 ratio of egg whites to sugar is crucial for producing a high-quality meringue.