Yes, you can use egg whites instead of whole eggs in baking. But it’s not a perfect 1:1 trade. You’re swapping fat for protein. You’re trading tenderness for structure.
If you go this route, always add a little extra fat (oil, yogurt, or mashed banana). Also, expect a paler, drier, and cakier result. That can be lovely for some things, tragic for others.
Remember: baking is not prison. You can break the rules. But know that breaking them means your cake might yell at you. Or it might thank you.
Next time you’re out of yolks, shrug and say, “I’m making a cloud today.” Then whip those whites into submission. It’s just eggs. Have fun.
