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Using yolks only in baking recipes?

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Has anyone tried making cookies, or the like, with just an equal amount of yolk, rather than yolk and white? I'm thinking of doing this for sake of richness, plus, then I get to experiment with macarons with the whites.

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  1. If your recipe calls for more than about two eggs you could be seriously short on water as egg white is about 90% water: http://en.wikipedia.org/wiki/Egg_white
    The calorie count of yolks is about 4x that of whites too: http://en.wikipedia.org/wiki/Egg_yolk

    1 Reply
    1. re: renov8r

      luckily, we have water on tap, in case i need to add a little bit. calories shmalories... Actually, I don't often make things this rich, but I'm trying out various "experiments" to see how they affect various baked goods. I'm working with snickerdoodles right now and I'm trying to find a way to make them more than just cinamonny sugar cookies. They seem like the kind of cookie that can handle an intense richness, hence my interest. Of course, for all the reasons listed below, it could bomb. I'm also thinking of incorporating some goat butter along with cultured butter (but they're so expensive).

    2. It may sound like a good idea to increase the products richness, but the albumins of the egg whites are also required in baking. http://en.wikipedia.org/wiki/Egg_white

      I suggest that you read books by Shirley Corriher, or Harold McGee. Please don't be intimidated of baking, but there is some knowledge needed. Baking is much more scientific that cooking and this knowledge is required before you can make successful substitutions.

      1 Reply
      1. re: Kelli2006

        have read both back and forth. Both yolks and whites contain protein, so there would be something to "set" the cookies. Yolks actually have more protein, by weight. I thought that getting rid of (or at least some of) the albumin could be a positive change because whites tend to dessicate products. Also, I guess it should be noted that the product in question is a cookie, and not a bread, where the strength of albumin to maintain a structure is less important.

      2. In addition to the above, you'd be adding more fat which would make the cookies spread more, unless you adjusted the flour, too. There are many recipes that call only for egg yolks. My favorite is for jam thumbprints:

        2/3 c sugar
        2 sticks butter
        2 egg yolks
        2 tsp vanilla
        2 c. sifted flour

        Combine butter and sugar. Add yolks and vanilla. Slowly add flour. Make walnut size balls, indent w/ thumb and add jam. Bake in 325 preheated oven for 8-12 minutes.

        2 Replies
        1. re: chowser

          2nd all of the above.

          Another recipe that just uses yolks is Canneles - you can use a muffin or popover tin if you don't want to get special molds.

          1. re: chowser

            but... I wouldn't really be adding fat as much as I was replacing water with fat, and certainly the water was doing more to cause spreading than the fat would.

          2. Here is a recipe fro a yolk only pound cake. It's adapted from my mom's 40s-era Betty Crocker. It's called Loaf O'Gold--and it is very gold in appearance. It's a good use of extra yolks or a good way to get some extra whites :)

            1/2 cup butter
            1 c. sugar
            5 egg yolks
            1 tsp. vanilla
            1 and 3/4 cups flour
            2 tsp baking powder
            1 tsp salt
            3/4 c. milk

            Cream the butter and sugar until fluffy. add yolks one at a time, then vanilla, beat until very light and mousse-like in texture.

            Wisk together dry ingredients. Add to batter, alternating with milk.

            Pour into a greased and floured loaf pan. Bake at 350 degrees for 60-70 minutes.

            1 Reply
            1. re: dct

              what is the texture like compared to regular pound cakes, and how well does it last?