If you're a baker, then oftentimes you'll be left with an extra egg yolk or two, or if a recipe needs just the yolks, you'll have a shellful of whites on your hands. Don't waste those eggy parts, here's 5 ways to use them up.
Use the egg whites for:
- Meringues
- Macarons (David Lebovitz)
- Tuiles
- Marshmallows - I'm working on a vegetarian version, shall report back!
- Royal icing
And the yolks?
- Custard
- Icecream
- Mayonaise
- Hollandaise sauce (Felicity Cloake)
- Sablés (Dorie Greenspan)
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