What Type of Sugar Should be Used in Meringue?

Why Sugar Matters in Meringue Recipes

Sugar plays a vital role in the success and deliciousness of meringue recipes. Not only does sugar add sweetness, it also stabilizes the egg whites, which supports the meringue structure and helps your meringue keep its fluffy shape.

• Adds Sweetness: C&H Baker’s Sugar™ adds a pure, clean sweetness to give meringues their classic flavor.
• Adds Stability: Sugar binds with water in the egg, which provides additional structure to the meringue, helping it maintain its shape and preventing it from weeping or collapsing. 
• Increases Viscosity: Adding sugar to meringue also increases its viscosity or thickness, preventing it from collapsing and resulting in a larger, airier meringue.

Making Meringue with C&H Baker’s Sugar™

For the most consistent and successful meringue, C&H Baker’s Sugar™ reigns supreme. This ultrafine pure cane sugar boasts several advantages to crafting the perfect meringue. Its ultrafine crystals dissolve rapidly, ensuring quick and efficient whipping. Made from pure cane sugar, it provides a clean, sweet flavor. The rapid dissolution of C&H Baker's Sugar guarantees a smooth, silky meringue with no gritty texture.

• Ultrafine Crystals: Its exceptionally small crystals dissolve rapidly, ensuring quick and efficient whipping.
• Pure Cane Sugar: Made from pure cane sugar, it provides the sweet, iconic flavor of C&H® Sugar.
• No Gritty Texture: The rapid dissolution of C&H Baker’s Sugar™ guarantees a smooth, silky meringue with no grainy texture.

Consistent Results: The smaller grain size allows it 

Expert Tips on How to Make Meringue

Weil suggests adding Ultrafine Baker’s Sugar™ when the egg whites reach the thick foam stage (just before they form soft peaks). As a rule of thumb, it’s better to add sugar earlier rather than later and to underwhip rather than overwhip your whites. Overwhipped meringues will be dry and gritty looking; using an Ultrafine Baker’s Sugar™ that blends quickly will keep you from overbeating.

Sweet Facts About Meringue

• The more sugar in a meringue, the drier and stiffer the meringue will be.
• No one knows for sure when or where meringue was invented. According to some accounts, an Italian baker named Gasparini from the Swiss town of Meiringen gets the credit; others say a Polish chef was responsible, and that “meringue” comes from the Polish word “marzynka.” The earliest documented recipe (1604) comes from England. On one point everyone agrees: that the French perfected the recipe during the reign of Marie Antoinette.
• Use ultrafine Baker’s Sugar for meringues and other baked goods – it dissolves faster than regular granulated sugar.
• Use ultrafine Baker’s Sugar to help prevent “weeping” or sogginess. Meringues will weep if there’s any undissolved sugar.
• Don’t put granulated sugar in a food processor to achieve a finer grain. Pulverized sugar created in a food processor or grinder results in chopped-up sugar crystals that will not perform well.