I recently made the Gluten Free Angel Food cake (which was lovely.) Now I have a cup of egg yolks to use up. Any ideas on what to do with all those lovely egg yolks?
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Zabaglione? Fresh pasta? Mayo?
Make French buttercream! You can FREEZE it! GREAT recipe here: http://bravetart.com/recipes/FauxFrenchButtercreamGF
Make lemon curd
Cynthia is a trusted source on Bread/Baking.
And freeze what you don't use.
It may seem like I might be married to him... But once again I'm going to recommend David Lebovitz' vanilla ice cream.