It's becoming increasingly common for people to look for other ways to use all that protein powder they have stockpiled.
Just tossing into a shaker cup with some water isn't enough anymore. We see now tons of recipes for using whey and other protein powders in baking and other unexpected places.
This would be logical since... well, it's made of just powdered egg whites.
Making The Switch
The first thing you need to consider is whether or not the recipe calls for “eggs” or “egg whites.” Remember, the protein powder you're working with is made specifically from the egg whites so you'll have to compensate.
If the recipe is asking for egg whites, you can substitute the powder on a 1:1 ratio. So, if you need 1 cup of egg whites, simply add 1/2 cup of your egg white protein powder and ½ cup of warm water.
Things get a little more complicated if the recipe demands whole eggs, though. You have a few options in this case. First, you can simply add ¼ cup for each egg that the recipes calls for. But, egg whites are almost entirely protein.
Whole eggs are not. The yolk is full of fat. Taking it out of the equation changes things. Of course, you could simply ignore this. Just know that if you leave out that source of fat, your end product is going to be drier and denser.
What if you don't mind the fat and really want that texture? Combine 3 tablespoons of egg white protein powder with 1 tablespoon of vegetable oil for each egg.
What if you're looking to use your egg white protein powder instead of flour and aren't really that concerned with eggs? That can work, too. Sort of.
Since egg white protein powder does not contain gluten, your baked goods will be much denser and chewy. To get around this, consider mixing egg white protein powder with other alternative flours.
If you don't mind some white flour, you could replace ¼ of the required flour content with egg white protein powder. This would lower the flour content, up the protein concentration and still give you the texture that you're looking for from the recipe.