The weight of 1 egg white is about 48-50 grams. We've had varied success using liquid, storebought egg whites for meringues. It depends on a number of factors like the brand, age of the egg whites, the temperature, and how many whites you're whipping. We've had the best results using some real egg whites alongside liquid egg whites, and we always recommend adding a touch of acid (like cream of tartar) to help give the meringue structure. If you're feeling hopeful, give it a try. We'll keep our fingers crossed for you! Kye@KAF

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