Red Seal Baker Practice Exam

What is the basic ratio for creating meringue?

1. 2 parts egg whites to 1 part sugar

2. 1 part egg whites to 1 part sugar

3. 1 part egg whites to 2 parts sugar by weight

4. 2 parts sugar to 1 part egg whites

The correct answer is: 1 part egg whites to 2 parts sugar by weight

The fundamental ratio for creating meringue is based on weight, and the correct answer reflects that with a ratio of one part egg whites to two parts sugar. This means that for the desired stability, texture, and sweetness of meringue, it's essential to use twice the amount of sugar compared to the weight of egg whites. The sugar not only adds sweetness but also helps to stabilize the egg whites, allowing them to hold their volume and structure when whipped. Using this ratio ensures that the meringue will whip up properly, achieving the desired glossy finish and stiff peaks. The sugar gradually dissolves as it's incorporated, providing a smooth texture instead of a grainy one. Moreover, this ratio contributes to the overall success of the meringue's baking process, as it balances the moisture content and promotes the right conditions for foaming and setting as it bakes or dries. In contrast, the other options provided either suggest incorrect proportions or fail to capture the necessary relationship between the egg whites and sugar for optimal results in meringue preparation.