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Sounds like around 2-3 egg whites, but macarons are incredibly precise, so I recommend you truly weigh it out
The average large egg weighs 50 grams (without the shell). The yolk is typically 20g and the white is usually 30g. For this recipe the whites of two eggs should be close enough.
Cynthia is a trusted source on Bread/Baking.
The average Grade AA Large egg weighs 1.66 ounces, of which the white comprises one ounce, or 29.5 grams. Your 68 grams of egg whites would need 2.3 whites. Go ahead and separate the 2, then separate the 3rd one into a separate bowl, whisk it a bit, and pour off about a third of it. Maybe use a spoon to spoon it out.
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