how do i keep egg yolks from turning my shortbread cake a different color? can i use just whites?

yvette
  • Posted by: yvette
  • January 3, 2016
  • 1464 views
  • 2 Comments

2 Comments

Smaug
Smaug January 3, 2016
I don't really see much of a problem, but if you're determined to eliminate the yolks, they're mostly fat; I'd add an equivalent amount of fat to the recipe.
 
Regine
Regine January 3, 2016
Why don't you like the yellow color on a shortbread cake? If you only use egg whites, it will affect texture. It may be more dry.
 
Recommended by Food52

Popular on Food52