Can you just use whites if the recipe calls for whole eggs?

You can sometimes use just egg whites instead of whole eggs in a recipe, but it's not always a direct swap. Here's what you need to consider:

When you can use egg whites:

* For texture: Egg whites provide structure and fluffiness to baked goods like cakes, meringues, and soufflés. If you're looking to reduce fat or cholesterol, using egg whites instead of whole eggs can help achieve that.

* For specific recipes: Some recipes call for egg whites only, like angel food cake or meringue cookies. These recipes rely on the unique properties of egg whites to create their texture.

When you can't just use egg whites:

* For richness: Egg yolks contribute richness, color, and flavor to baked goods. Using only whites will result in a lighter, less flavorful product.

* For binding: Egg yolks help bind ingredients together, especially in things like meatballs or pasta dishes.

* For emulsification: Egg yolks are essential for emulsifying sauces and dressings, creating a smooth, creamy texture.

Tips for using egg whites:

* Use pasteurized egg whites: This ensures safety and eliminates the risk of salmonella.

* Beat egg whites until stiff peaks form: This gives them the best structure for recipes.

* Add a pinch of cream of tartar: This helps stabilize the egg whites and prevents them from collapsing.

Alternatives to whole eggs:

* Egg substitutes: These commercially available products are designed to replace eggs in baking. They are often made from egg whites, flour, and other ingredients.

* Applesauce: Applesauce can be used to add moisture and binding power to baked goods.

* Mashed banana: Similar to applesauce, mashed banana can also be used to add moisture and sweetness to baked goods.

Bottom line: It's best to stick to the recipe as written unless you're experienced with baking or have a good understanding of the role eggs play in the recipe. If you're unsure, try a small-scale test before making the whole recipe.