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The Function of Egg Whites in Baking

Appears in
Baker Bettie's Better Baking Book
Baker Bettie's Better Baking Book

By Kristin Hoffman

Published 2022

  • About
The egg white is about two-thirds of the total volume of the egg and is made up of mostly water and some protein. The egg white does not contain any fat, so it performs a very different role than the egg yolk.
  • Lighten and Leaven: Egg whites can be whipped to create an egg white foam, which helps to lighten and leaven baked goods. Egg white foam is often folded into cake batters to create an incredibly light texture. Egg whites are also often whipped into a foam with the addition of sugar for meringue, which is its own pastry component.
  • Create Crispness: Because of the water present in egg whites and the absence of fat, they can tend to have a drying effect on baked goods and can help to create a crispy texture.

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