What can you use as a substitute for egg whites when baking?

You've got a lot of options when it comes to replacing egg whites in baking! Here's a breakdown of the most common substitutes and when they're best suited:

For Structure and Rise:

* Aquafaba: The liquid from canned chickpeas is surprisingly effective at binding and whipping, just like egg whites. It's a great vegan option and works well in meringues, macarons, and cakes.

* Flaxseed Meal & Water: Mix 1 tablespoon flaxseed meal with 3 tablespoons water and let it sit for 5 minutes to create a thick gel that acts like egg whites. Great for muffins, pancakes, and cookies.

* Applesauce: Adds moisture and a hint of sweetness. Use 1/4 cup applesauce to replace 1 egg white in most recipes.

* Yogurt: Similar to applesauce, use 1/4 cup plain yogurt per egg white. Best for muffins and quick breads.

* Commercial Egg Replacer: Often made from potato starch or tapioca starch, these powders are designed to mimic the properties of eggs. Follow the instructions on the package.

For Binding and Moisture:

* Banana: Mash a ripe banana to replace one egg white. Good for quick breads and muffins.

* Ground Chia Seeds: Combine 1 tablespoon chia seeds with 3 tablespoons water and let sit for 5 minutes. This creates a thick gel that works well as a binder.

* Silken Tofu: Pureed silken tofu can provide moisture and binding in cakes, brownies, and cookies. Use 1/4 cup tofu per egg white.

Other Considerations:

* For Vegan Baking: Aquafaba, flaxseed meal, applesauce, and commercial egg replacers are all vegan.

* For Gluten-Free Baking: Make sure your chosen substitute doesn't contain gluten. Flaxseed meal and commercial egg replacers are typically gluten-free.

* For Allergies: Check the ingredients of your substitutes for any potential allergens.

Tips:

* Experiment: Different recipes may require different amounts of substitutes. Start with a smaller amount and adjust as needed.

* Adjust Liquid: If your substitute contains moisture, you may need to reduce the amount of liquid in your recipe.

* Consider Taste: Some substitutes, like applesauce or banana, will add flavor to your baked goods.

* Don't Overmix: Overmixing can lead to tough baked goods. Blend your substitutes thoroughly but don't overwork the batter.

Happy baking!