Whenever I make an aioli/mayo using raw egg, I generally try to use it up by the next day if there is any left. On rare occasion, I have let it go 2 days but that's the very outside limit I'd allow for a cracked raw egg product to be used even if it gets cooked. However, several notable cookbook authors, Julia Child among them, have indicated it is okay to keep egg whites for a week or so under refrigeration. The incredible edible egg people say 4 days. Don't know if the sugar will make a difference or not.