On Mar 5, 12:24*am, Wayne Boatwright >
wrote:
> I have a chocolate angel food cake recipe that calls for ~16 egg whites (2
> cups). *When I've made it before I've frozen small portions of egg yolks that
> I've used in various ways.
>
> I'm curious, though, what a large quantity of egg yolks could be used in,
> particularly baked goods.
>
> Powdered egg whites (Just Whites or similar) does not work well in the angel
> food cake recipe, and doesn't give nearly as much rise as fresh, so that
> isn't an option.
>
> Ideas? * *

my favorite cookie. Fortunately you get about 15 cookies per yolk,
so they don't kill you too quickly<g>

Macaroons, Almond
Source: a holiday book for children
Yield: about 60

4 egg yolks
1 cup sugar (250ml)
2 cups ground almonds (500ml)

Preheat oven to 350°F (180°C).

Beat egg yolks well. Add sugar, and beat until mixture is lemon
colored. Add the ground almonds and mix thoroughly.

Chill for one hour in the refrigerator. Take small pieces of the
mixture and shape into small balls. (I used a melon baller, for a
5/8-3/4" diameter cookie).

Place the macaroons on a greased baking sheet, 1" apart. Bake for 8-10
minutes, until puffed and lightly brown.
Notes:
-These cookies spread.
-I have made up to a triple batch with good results.
-Use a hand grinder to powder the almonds.

maxine in ri