For some reason you have a lot of leftover egg yolks because you just made some pavlova, meringue or Angel Food cake, now you don’t want to make the usual creme brulee or creme caramel, what would you do? Well I have a solution for you and it’s in a cookie form called Egg Yolk Cookies. You might already have a tough time creating that Angel Food cake so the last thing you want to do is another complicated process, these cookies are perfect as it is quite simple to make, like any other cookie recipe out there it will be hard to F#$k! this up
Add the egg yolks then continue to mix until incorporated.
Add the remaining ingredient then continue to combine until it becomes a soft dough.
Pinch some of the dough and form into small balls 3-4 cm in diameter, lightly roll it in a plate with white sugar then place in a baking paper lined tray, do it with the remaining dough.
Bake in a 180C preheated oven for 10 minutes or until golden brown in colour. Remove from oven, let it cool then serve.
These look great! Loaded with flavor. And such a handy recipe to have, too — we do indeed sometimes have a lot of egg yolks leftover from making another dish, and it’s always good to have a new recipe to try with them. 🙂 Thanks!
These look great! Loaded with flavor. And such a handy recipe to have, too — we do indeed sometimes have a lot of egg yolks leftover from making another dish, and it’s always good to have a new recipe to try with them. 🙂 Thanks!
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What a fabulous use of egg yolks! I’ve never heard of egg yolk cookies. Bet that have a super rich flavor!
Bet they taste so good, egg yolk and butter. Wish we could make some gluten-free ones – they just don’t taste the same without wheat flour, not nice.
Hi! I made these last week and they were delicious. Can the dough can be frozen in balls, and then baked?
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I havent tried that yet, probably you can but it guess it wont have the same good result
Can you make the recipe without cream of tartar?
Yes you can, I just use it as a stabilizer so egg whites remain stiff.
Can I use more egg yolks in the recipe?
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I am afraid it will have a different consistency, if you really want to use more, I would suggest 1 extra max.