I have a question about the recipe "Chocolate-Dipped Seed Cookies" from Kendra Vaculin. Use 1 egg instead of 2 egg white
*For some reason I can't edit my original question, sorry for the incomplete question. The question is, instead of 2 egg whites, can I use 1 whole egg instead? Would that affect the texture? Some cookies need only egg white to make it crunchier, and some need more egg yolk to make it softer. How about this cookies. Thank you in advance!
i would advise sending an email to the recipe author. if you click on their name, you will go to their profile page and you can click on the envelope to email them.
Le Bec Fin: Thanks for the info! I clicked on the name, but I can't find the envelope button. Did I just miss it? Is it on the top of the page or something?
Susan W is a trusted source on General Cooking.
Llanelli, when you go to her profile, under her location and website address, you will see a horizontal list of icons. The little envelope is the first one.
Susan W: gotcha! My Ghostery and AdBlocker prevented me from seeing the email button. I will post the results (substitution or not) on the recipe after trying later on.
I wonder why my Kindle decided your name should be Llanelli instead of lleello. Lol
Please enter a valid email address.
Well played. You deserve a cookie.
Homemade crackers that are a snap to make (seriously, though)
Make Crackers, Feel Like a Wizard
DIY King Cake
Cookbook or Meal-Planning Manual? Both!
Build Better Oatmeal
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)