[source]
For last weeks food fair I made about 100 macarons which meant I had A LOT of egg yolks left over. In Mondays calm after the storm I put on my thinking cap to figure out what to do with the 14 leftover egg yolks in my fridge! The first decision was to make carbonara for dinner - 3 down. The next obvious choice was ice cream, people always associate egg yolks with custard, and real home made ice cream. This was an excellent idea, but I already had a jar of custard left over which I hadn’t needed as a macaron filling. No matter, it meant I could make ice cream that much quicker - as you saw yesterday!
One of my favourite toast toppings is lemon curd. The macarons on sale at my stall were filled with home made lemon curd which I hadn’t really been able to enjoy because it was all needed! Problem solved, find a recipe that uses only yolks and use them to make more curd. To mix things up a little I used limes for lime curd and used this recipe (obviously subbing limes for the lemons). The resulting curd is rich, creamy and tart. Perfect on a croissant!
Something else I love but have never made from scratch is mayonnaise. Just like the advert says, it really does make a sandwich, so I gave my arm a serious workout and made a jar from scratch using this recipe. My only tweak was to add some grain mustard at the end because I love it. Next time I make this I am definitely using a food processor though!
Great tips! On the odd occasion I do get either whites or yolks as leftovers, meringue is always a good way to use up whites and curd is definitely my go to for leftover yolks, which actually goes incredibly well on top of a meringue!
Thank you! Sounds like you’ve got it all worked out, meringue with curd…and some whipped cream too