Final answer:
The sugar to egg white ratio for High Sugar Meringue is 2:1. This ratio ensures a suitable texture and stability in the finished product, similar to how defined ratios in recipes like pound cake guarantee consistent results.
Step-by-step explanation:
The correct sugar to egg white ratio for High Sugar Meringue is 2:1. This means for every part of egg whites, you use two parts of sugar. So, if you are following a recipe that requires 100 grams of egg whites, you would need 200 grams of sugar.
For example, let's compare this to a classic pound cake recipe, where the ratio of sugar to eggs is 1:1 - 1 pound of sugar to 1 pound of eggs. Therefore, if you have 4 pounds of butter, as per the recipe's equal parts requirement, you also need 4 pounds each of sugar, flour, and eggs to maintain the correct proportions.
Understanding ratios is essential in cooking and baking, as they ensure the right balance of ingredients for the desired outcome. In the case of meringue, the high sugar ratio helps create a firm and glossy texture when it's baked.