No you cannot! Egg whites will give you a better, light and sponge like texture. Using a whole egg will not give you the same result! So it's best to just whip your whites to stiff peaks and fold them into what ever your making for a better quality cake.
no not really they would turn into a kind of marshmellow.
Another response:
Yes, you can substitute two egg whites for each whole egg. The difference probably would not be noticeable unless the recipe calls for more than one or two eggs. By the way, Marshmallows are made with egg whites beaten very stiff, which you would not do with most cookie recipes.
You can use an egg white wash on baked cookies before putting on colored sugar. Keep in mind that this means there are raw eggs on your cookies.
Fortune cookies are primarily egg whites, sugar and flour with flavorings. A typical recipe is in the link below.
Multiply your amounts by 2.2. So three egg whites should be 6.6 egg whites. And sugar would be 1.1 cups.
Meringue is egg whites and sugar. There is no fat in it. In fact if you add any fat, it will make it very difficult if not impossible to get your egg whites to become stiff.
sugar
Meringue is baked sugar and egg whites. Sometimes Cream of Tartar or Cornstarch is added as a binding agent.
Raw egg whites contain very little sugar. There are 0.2 grams of sugar in one raw egg white, and only about 17 calories.
Marzipan.
Egg whites make it fluffy and soft.
Take egg whites and sugar about a 1/2 of sugar and then mix togther
sugar and egg whites are the common ones
You need to know how many cookies the original recipe makes.
Yes, sugar simply add egg whites. I guess that's just reality