Leftover egg yolks
I have several egg yolks leftover from making meringue. I generally try to use them the same day but I haven't had a chance. Any ideas on how best to store them & how long they will keep?
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I have several egg yolks leftover from making meringue. I generally try to use them the same day but I haven't had a chance. Any ideas on how best to store them & how long they will keep?
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Marzipan macaroons
300 g. marzipan
3 egg yolks
150 g. sugar (I use somewhat less)
grated rind of an organic lemon
½ t. cinnamon
a pinch of cardamom
a pinch of allspice
small, round Oblaten (these are similar to communion wafers and come in graduated sizes. I like the smaller ones better because then you can sample different kinds of cookies!! If you can’t find Oblaten, line the cookie sheet with parchment paper.
candied cherries or other candied fruit for garnishing
Mix together the marzipan, egg yolk, sugar, lemon peel and spices. Put the dough in a bag with a star-tip and squeeze onto the Oblaten. (I usually use a spoon and settle for a less-fancy form). Garnish each cookie with a halved candy cherry. Set the cookies on a cookie sheet and bake in a preheated oven for 15 minutes at 350 degrees.