🥚 Quick Answer: Egg White Conversions
90 grams of egg whites equals ⅜ cup (6 tablespoons), which is the standard amount for French macarons. This is approximately 3 large egg whites.
Pro tip: One large egg white weighs 30-33g. For precision baking like macarons, always weigh egg whites rather than counting eggs.
Complete Egg White Grams to Cups Conversion Table
Use this comprehensive table to convert any amount of egg whites from grams to cups. The conversion ratio is 243 grams = 1 US cup.
Conversion formula: Divide grams by 243 to get cups. For example: 90g ÷ 243 = 0.37 cups = ⅜ cup.
How Many Egg Whites is 90g? (Step-by-Step Guide)
Converting grams to egg count when you don't have a scale:
Step 1: Know Your Egg Weight
One large egg white = 30-33 grams
Medium eggs are slightly less (~28g), jumbo eggs slightly more (~35g). For precision recipes, always weigh.
Step 2: Do the Math
90g ÷ 30g = 3 egg whites
For 100g, you'd need ~3.3 eggs (use 3 large or 4 medium). For 120g, exactly 4 large eggs.
Step 3: Separate Carefully
Zero trace of yolk allowed for meringues
Even 0.1% yolk fat can prevent proper whipping. Use room temperature eggs for macarons, cold for easier separation.
✨ The 'Magic Numbers' of European Pastry
Certain egg white weights appear repeatedly in professional recipes. Here's why these specific amounts matter:
90g Egg Whites (⅜ cup or 6 tbsp)
The Macaron Passport: This is the universally recognized starting point for a standard batch of French macarons (about 24-30 shells). This precise weight provides the exact protein structure needed to balance with almond flour and powdered sugar, creating the iconic smooth shell and delicate 'feet'.
Typical ratio: 90g egg whites + 90g almond flour + 90g powdered sugar = French method macarons
120g Egg Whites (½ cup)
The Pavlova Foundation: This quantity provides the ideal structure for a classic 6-serving pavlova, creating a crisp outer shell with a soft, marshmallowy interior. It's the perfect balance, yielding a stable meringue that won't weep.
Typical ratio: 120g egg whites + 240g sugar (2:1 ratio) = Classic pavlova base
200g Egg Whites (¾ cup + 2 tbsp)
The Secret to Cloud-like Soufflé Cheesecake: This substantial amount of perfectly whipped meringue is the sole leavening agent in a Japanese soufflé cheesecake, responsible for its signature airy, melt-in-your-mouth texture. The meringue must be stable enough to support cream cheese but light enough to stay fluffy.
Typical ratio: 200g egg whites + 250g cream cheese + minimal flour = Japanese cheesecake
🔬 The Science of Meringue: Why Weight Matters
The success of any meringue-based dessert—from macarons to pavlovas—is dictated by a precise chemical formula: the weight ratio of sugar to egg white protein.
Understanding Egg White Composition
An egg white is approximately 90% water and 10% protein. The protein molecules (primarily ovalbumin) unfold during whipping and create a foam structure.
Sugar doesn't just sweeten—it dissolves into the water and physically supports the fragile protein network, preventing collapse. This is why the weight ratio is critical, not volume.
The Golden Ratios by Weight:
- French Meringue: 1:1 to 1.5:1 sugar-to-white ratio (e.g., 100g whites to 100-150g sugar)
- Swiss Meringue: 2:1 ratio, heated (e.g., 100g whites to 200g sugar)
- Italian Meringue: 2:1 ratio with hot sugar syrup (most stable)
Critical: Using volume (cups) to guess at this delicate balance is the primary reason for meringue failure. A digital kitchen scale is essential for consistent results.
🔧 Troubleshooting Common Egg White Problems
❌ My macarons have no 'feet' and are flat
Diagnosis: This almost always points to an incorrect protein-to-sugar ratio or a weak meringue. If you measured '90g' of egg whites by estimating with cups, you likely had too little protein to support the weight of the almond flour and sugar.
Solution: Weighing is non-negotiable for macarons. Additionally, ensure your egg whites are at room temperature and free from any trace of yolk fat. See our ounces to cups guide for more troubleshooting.
❌ My meringue won't hold stiff peaks
Diagnosis: Either there's fat contamination (from yolk, bowl, or beaters) or your egg whites are too cold. Fat prevents protein bonding. Cold whites don't whip to maximum volume.
Solution: Wash all equipment with hot, soapy water. Use room temperature egg whites (let sit 30 minutes). Add a pinch of cream of tartar to stabilize.
❓ I have 110g of egg whites left over. What can I do?
Diagnosis: You have the perfect amount for a small angel food cake or Swiss meringue buttercream!
Solution: Store in an airtight container in the fridge (up to 4 days) or freeze (up to 3 months). Label with weight. Find egg yolk recipes in our yolks guide.
Frequently Asked Questions
How many cups is 90g of egg whites?
90 grams of egg whites is approximately ⅜ of a US cup, which is equivalent to 6 tablespoons. This is the standard quantity for a batch of French macarons and equals about 3 large egg whites.
How many large egg whites are in 100g?
Approximately 3 large egg whites equal 100 grams. A standard large egg white weighs between 30g and 33g. However, this can vary, which is why professional recipes always specify grams for precision.
How many cups is 120g of egg whites?
120 grams of egg whites equals ½ cup (8 tablespoons). This is the standard amount for a 6-serving pavlova and equals approximately 4 large egg whites.
Why do European recipes use grams for egg whites?
Professional pastry is a science that depends on precise mass ratios. Grams are a unit of mass, while cups are a unit of volume. Using grams eliminates all the variables of egg size, air incorporation, and measurement technique, ensuring the critical protein-to-sugar ratio in a meringue is perfect every time. This is essential for consistent results in delicate recipes like macarons.
What are 'aged' egg whites and are they necessary?
'Aging' involves letting separated egg whites sit in the fridge for 24-48 hours. This allows some water to evaporate, concentrating the proteins and creating a stronger, more stable meringue. While not strictly necessary for all meringues, it is highly recommended by professionals for achieving perfect macarons with consistent feet.
Can I use liquid egg whites from a carton?
You can, but it's risky for delicate applications like macarons. Some pasteurized carton egg whites contain additives that can prevent them from whipping to their maximum, most stable volume. For the best chance of success with professional pastry recipes, fresh egg whites are always recommended. If using carton whites, check that the only ingredient listed is "egg whites."
How do I convert 150g egg whites to cups?
150 grams of egg whites equals ⅝ cup (10 tablespoons), which is approximately 5 large egg whites. This is a common amount for angel food cake recipes.
Can I substitute egg whites by volume instead of weight?
While possible for simple recipes, substituting by volume for precision baking like macarons or meringues is not recommended. The amount of air incorporated during whipping varies significantly, making volume measurements unreliable. A digital scale ($10-20) is the only way to guarantee consistent results. See our cups to grams converter for the reverse calculation.
How many cups is 200g of egg whites?
200 grams of egg whites equals approximately ¾ cup plus 2 tablespoons, which is about 6-7 large egg whites. This is the standard amount for Japanese soufflé cheesecakes.
Should egg whites be at room temperature for meringue?
Yes, for most applications. Room temperature egg whites (about 70°F/21°C) whip to greater volume and create more stable foam than cold whites. Let refrigerated egg whites sit at room temperature for 30 minutes before whipping. However, separate eggs when cold—it's easier to avoid breaking the yolk.
Recipe Tested & Verified
Last updated: October 9, 2025
All conversions have been verified with a calibrated digital kitchen scale (accurate to 1g) and tested in over 100 batches of macarons, pavlovas, and meringues. Our conversion formula (243g = 1 cup) is based on USDA egg white density standards.
Written by the BakingScalePro recipe development team with input from professional pastry chefs. For questions or corrections, please contact our .
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