I recently made macarons an am now left with a surplus of egg yolks. Any ideas on how long they keep and how to use them?

  • Posted by: lesleyk
  • December 28, 2011


bigpan December 28, 2011
Sabayon for all your friends.
matchaflan December 28, 2011
ice cream! if you don't have an ice cream machine the process can be quite involved but nonetheless fun! or creme brule.
Lambs' E. December 28, 2011
Custard, mayonaise, hollandaise, cake!
joeB410 December 28, 2011
Try making custard with them
boulangere December 28, 2011
Before you freeze them, be sure to whisk them together. Otherwise, the membrane turns sort of chunky in the freezing process. It's also a good idea to strain them once thawed, than go ahead with whatever you decide to make with them.
You can freeze them, but you will need to add a fresh egg yolk to them when you thaw in order to get the consistency to return to normal.
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