We make a variety of recipes for different purposes by using only sugar and egg white. The differentiations are determined by;
1. The proportion between these two ingredients.
2. How much air we incorporate in to the mixture.
3. The method we use.

It is all about what we expect from the mix. Sometimes the strength is more important and other times the taste and texture is more important. Lets start from the lightest example…1(egg white) to half(sugar) whipped. This is a good way of using egg white as a carrier of air and add it in to mixtures to bake. Then the strongest example would be 1(royal icing to 6(sugar) with very little air and drying in room temp to a solid and rigid condition. Oven dried meringue would be 1(egg white) to 2(sugar) which is some where in the middle. It needs to bake to hold it’s shape, other wise it would collapse.

With this recipe, I would like to create a mixture which is 1(egg white) to 4(sugar) that doesn’t need to go in the oven and can dry in room temperature with a slight reduction in size. Also kids won’t have any problem to bite.


The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.

A 200 7 ounces Egg White Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).
B 400 14.1 ounces Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners. (Caster)
C 400 14.1 ounces Icing Sugar Mixture Icing sugar mixture, also known as confectioners' sugar or powdered sugar, is pulverised granulated sugar crushed together with a small amount (about three percent) of cornflour. This icing sugar is great to use when making icing for kids' birthday cakes or dusting sweet treats.

Recipe Calculator Tool

Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.

STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.

STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.

STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.

Custom Weight Per Unit (grams) Custom Number of Units


1 WHIP Whip A and B by adding sugar slowly. Meringue
2 FOLD Fold C in with a scraper. Light and creamy
3 PIPE Pipe on a plastic sheet or silicon paper. Small pieces (maximum of 5cm)
4 DRY Dry in room temperature. 24 to 48 hours.

Important Notes

COT (Cream of tartar) is optional. 1/8 teaspoon (0.5g) of cream of tartar per egg white when beating, keeps the mixture stable and adds volume. It also prevents sugar from crystalizing, so mix in a small amount to create a smooth icing.

Egg white powder can also be used. If so, then 20g of egg white powder and 180g water, instead of fresh egg white.


  1. Patricia DEMETTRE says:

    Super recette, j’apprends beaucoup grâce à vous
    Grand merci
    Et une très bonne année 2019???

  2. sherif says:

    hi chef
    please can you explain what is usage of Air-Dried Meringue , for example cake decorated or mix French pastry gateau
    or ?

  3. Hudaalsanan says:

    Thank you so much for sharing your art .

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