If using egg whites (the same amount) as opposed to regular eggs makes a difference in the recipe?
It may absolutely cause horrendous damage, it might not do much at all. What's the recipe?
Yes it will make a difference in a recipe. The egg white part has great leavening power. But as far as how much it will change, AnotherCaker is correct. It is best to see the recipe.
I made a box mix for the family and if you chose the all egg white recipe you had to use more water. So, I'm thinking that it will make a difference.
It's for my red velvet cupcakes, I was making lemon curd which uses egg whites and I broke a yolk into it on accident so I used it to make my cup cakes instead of wasting it
Lemon curd calls for egg yolks, not whites.
The yolk is a fat so you would be changing the fat balance in the recipe.
Lemon curd calls for egg yolks, not whites
What a moron I am! I even looked up the recipe again to be sure, I've been making it with egg whites, now I'm going to make some more to see what the difference is! I'm sure it's a big one- btw it really tastes good the way I've been making it
"What a moron I am! I even looked up the recipe again to be sure, I've been making it with egg whites"
Not moron. You just proved that you can make lemon curd with egg whites! Think "Inventor"! How much healthier that lemon curd must be too!