Help - quick pavlova & egg question

[Millie1]

I usually use large eggs x 4 for my pavlova however, only have small eggs laid by our own hens, around 50g each. Should I still use the whites of 4 or should I use 5 or even 6 whites to the same quantity of sugar.

Anyone around for a quick answer please?

Thanks!

I'd use 5

Thanks Squonk ... am just about to crack my 6th in having done a quick mental calc that 4x70/80g eggs versus 4x50g eggs means proportionately at least 6. Oh heck, this is a recipe for disaster but I'm coming down with eggs and need to get rid of as many as possible!