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Will using egg whites instead of whole eggs have an effect on the finish product when baking?

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Yes, it will have quite a difference. I once wrote an answer detailing what egg whites and egg yolks do in cake flour, read it: cooking.stackexchange.com/questions/14025/…. Note that changes which are bad for a cake is not necessarily bad for a bread or other baked goods. –  rumtscho Apr 21 '11 at 17:30

2 Answers 2

up vote 6 down vote accepted

It will definitely make a difference. Yolks contain various things like fats and emulsifiers that affect the flavor and texture of baked goods.

If you want more details, then tell us what you're baking.

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According to ChickenPing (http://www.chickenping.com), you can use 2 yolks and 1 tbsp water (for cookies) OR just 2 yolks (for custards).

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While this link may answer the question, it is better to include the essential parts of the answer here and provide the link for reference. Link-only answers can become invalid if the linked page changes. –  TFD Oct 1 '12 at 8:29
    
In addition to @TFD's comment...chickenping.com seems to just be a site for a recipe-organizing app. What part of that site would tell you how and why you could substitute whole eggs for egg whites? –  Laura Nov 2 '12 at 13:53

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