Still-Frozen Desserts

The combination of sugar and egg whites will result in a meringue, in which the typical ratio of sugar to egg whites is 2:1. Keep this in mind for these recipes, since the recipe will simply ask for a certain amount of prepared meringue based on this ratio. For example, if it asks for 1 kg / 2 lb 3.27 oz of Italian meringue, it will mean that it was made with 666.66 g / 1 lb 7.52 oz sugar and 333.34 g / 11.76 oz whites.