Friday, July 8, 2011
Sometimes I end up with too many yolks. It's not a common infliction, I know, but a serious one. It usually hits me after making meringue ... and my natural inclination is to pop the unused yolks into a jar to be stored on an obscure shelf in my fridge ... where I can forget about it for a month or so ...
Until my lovely golden yolks are revolting and I have to tip them out.
What a waste.
So, this time I made cookies out of my yolks.
What a genius.
Cookies that not only use up extra yolks, but taste like wholemeal fortune cookies (in a good way) and travel really well. Perfect for snacks on long flights. Or for pelting at screamers in the back seat of the car. Your call.