How many ounces are in 4 large egg whites?

Four large egg whites weigh approximately 4 to 4.25 ounces. This is a very common quantity for recipes like Angel Food Cake and Swiss Meringue Buttercream and is equivalent to about ½ cup of egg whites.

Why are my meringues grainy?

A grainy texture in meringue is caused by undissolved sugar. To prevent this, add the sugar to the whipping egg whites very slowly, one tablespoon at a time, to give it time to fully dissolve. Using superfine (caster) sugar also helps significantly.

Egg White Ounces to Cups Converter for Baking

Egg converter: Egg Whites (Ounces to Cups)

Input Value

Enter a positive number between 0.1 and 1000

Result

0.47cups

≈ 3.8 whites

Quick Reference

Original amount
2 oz
Converts to
0.23 cups
Equivalent to
≈ 2 whites
Original amount
4 oz
Converts to
0.47 cups
Equivalent to
≈ 4 whites
Original amount
6 oz
Converts to
0.70 cups
Equivalent to
≈ 6 whites
Original amount
8.6 oz
Converts to
1.00 cups
Equivalent to
≈ 8 whites

Baking Tips

Room temperature egg whites whip to greater volume
Add cream of tartar (1/8 tsp per white) for stability
Avoid any yolk contamination - fat prevents foaming
Fresh eggs separate more easily when cold

Nutrition Info (per large egg)

Calories:: 70
Protein:: 6g
Fat:: 5g
Cholesterol:: 185mg

Egg Substitutes (for 1 whole egg)

1/4 cup applesauce (in cakes)
1/4 cup mashed banana (adds flavor)
1 tbsp ground flax + 3 tbsp water (vegan)
1/4 cup silken tofu (neutral flavor)
3 tbsp aquafaba (chickpea liquid)

Note: Substitutes work differently in various recipes. Test before using in important bakes.

🎯 Pro tips that actually matter (not the usual fluff) ↓

Quick Answer: Egg White Ounces to Cups

Most common conversion:

4 oz = ½ cup (minus 1 Tbsp)

≈ 4 large egg whites | Perfect for Angel Food Cake

Key formula: 1 cup of egg whites = 8.6 ounces. Professional recipes use weight for precise protein-to-sugar ratios in meringues and foams. See full conversion table below ↓

Why Professional Recipes Demand Egg Whites by the Ounce

You've found a recipe for a perfect Angel Food Cake or a flawless Italian Meringue, and it calls for "4 ounces of egg whites." Why not just say "4 egg whites"? Because in the world of foams and meringues, precision is everything. The recipe's success depends on a perfect chemical ratio of protein (from the whites) to sugar, and the only way to control that is by weight.

This guide is designed for the home baker who wants professional results without a scale. We'll translate ounces to cups and tablespoons, but more importantly, we'll explain the science so you can master any meringue, every time.

The Science of a Perfect Foam: A Delicate Balance

An egg white is approximately 90% water and 10% protein. When you whip egg whites, you're forcing these proteins to unfold (denature) and trap air bubbles. Sugar then dissolves into the water and stabilizes this fragile protein network.

The Golden Ratio of Meringue:

The stability and texture of a meringue are determined by the weight ratio of sugar to egg whites.

French Meringue (Soft): Typically a 1:1 or 1.5:1 ratio (e.g., 4 oz of whites to 4-6 oz of sugar).
Swiss & Italian Meringue (Stable): Often closer to a 2:1 ratio (e.g., 4 oz of whites to 8 oz of sugar).

Using volume (cups) makes hitting these precise ratios nearly impossible.

The Definitive Egg White Conversion Chart: Ounces to Cups

Use this chart when a recipe specifies egg whites by weight in ounces, but you only have measuring cups. The key conversion: 1 cup of egg whites weighs approximately 8.6 ounces.

Egg white weight to volume conversion reference table showing ounces, cups, number of whites, and best uses
Weight (oz)	Volume (Cups)	Approx. # of Large Whites	Perfect For
2.15 oz	~ ¼ cup	~2	Small batch macarons
⭐ 4 oz	~ ½ cup minus 1 Tbsp	~4	Standard Angel Food Cake / Swiss Meringue Buttercream
6 oz	~ ¾ cup minus 1 Tbsp	~6	Large batch royal icing or pavlova
8.6 oz	1 cup	~8-9	Commercial liquid egg white equivalent

How Many Large Egg Whites Equal 4 Ounces?

Four ounces of egg whites equals approximately 4 large egg whites. Each large egg white weighs about 1 to 1.1 ounces (30-33 grams). This is the most commonly called-for amount in recipes for Angel Food Cake, Swiss Meringue Buttercream, and Italian Meringue.

Liquid Egg Whites: Carton vs Fresh Conversions

If using carton egg whites (like Egg Beaters or store-brand liquid whites), the conversion remains the same: 4 oz = ½ cup minus 1 Tbsp. However, note that some carton whites contain stabilizers that may affect whipping time and volume. For best results in meringues, use fresh egg whites when possible.

Related Egg Converters

→ Egg Whites: Cups to Grams Conversion For recipes using metric measurements
→ Egg Yolk Conversion Guide Perfect for custards and creams
→ Whole Egg Weight Conversions Complete egg measurement guide
→ Reverse Conversion: Cups to Ounces When your recipe lists cups first

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Common Baking Problems & Solutions

My meringue won't whip to stiff peaks.

Diagnosis:

This is almost always due to **fat contamination**. The proteins in the egg whites cannot form a stable network if even a microscopic trace of fat is present.

Solution:

Ensure your bowl and beaters are impeccably clean (wipe with vinegar to be sure). Most importantly, ensure no specks of yolk contaminated the whites during separation. If you've just made a rich custard, you'll have leftover whites perfect for this, but your separation must be flawless. Need ideas for those yolks? Check out our Guide to Custards & Creams.

My meringue is weeping clear syrup after baking.

Diagnosis:

This means the sugar was not fully dissolved in the egg white foam. The undissolved sugar attracts moisture from the air, causing it to liquefy and seep out.

Solution:

Use superfine (caster) sugar as it dissolves more easily. Add your sugar to the whites very slowly, one tablespoon at a time. After whipping, rub a small amount of the meringue between your fingertips; if it feels grainy, you need to whip it longer.

Frequently Asked Questions

Can I use pasteurized egg whites from a carton?

Yes, but with a major caveat. Carton egg whites are fantastic for safety and convenience, but some brands contain additives to improve stability that can slightly inhibit their ability to whip to maximum volume. They may take longer to whip and might not be as lofty as fresh whites.

What does 'room temperature' for egg whites really mean?

Room temperature egg whites are more fluid and less viscous, which allows them to whip up faster and achieve greater volume than cold egg whites. To quickly bring them to room temp, place your whole eggs in a bowl of warm (not hot) water for 5-10 minutes before separating.

Why do some recipes call for cream of tartar with egg whites?

Cream of tartar is an acid. Adding a small amount to your egg whites helps to stabilize the proteins, allowing them to whip up into a stronger, more stable foam that is less likely to collapse. It's a great insurance policy for perfect meringues.