Hi Dvorah, while we haven't tried this in the test kitchen for ourselves, it should work. You can use this ratio to replace the egg whites: 1 Tablespoon Meringue Powder + 5 teaspoons water = 1 egg white (It is worth mentioning that the cake calls for 4 egg yolks, so it typically makes sense to then use the whites in the meringue. However, you're welcome to use meringue powder if that makes most sense for your needs.) Happy baking! Kye@KAF

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