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how do i keep egg yolks from turning my shortbread cake a different color? can i use just whites?
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yvette
January 3, 2016
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2 Comments
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2 Comments
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
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.
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