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?

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

On Mar 5, 2:24*pm, 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? * * * * * * * * *
>
> --
> Wayne Boatwright
>
> "One man's meat is another man's poison"
> * * * * * * *- Oswald Dykes, English writer, 1709.

Zabaglione?

http://www.taste.com.au/recipes/13742/zabaglione

Cheers

JB

Golden One > wrote in news:c223f9d5-a837-46a2-a2d7-
:


>
> Zabaglione?
>
> http://www.taste.com.au/recipes/13742/zabaglione
>



Egg pasta.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Mar 5, 2:24 pm, 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.

Babka.

On Mar 5, 2:24 pm, 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?
>
> --
> Wayne Boatwright
>
I have egg white omelets frequently. My cat loves the yolks - nice shiny
coat and happy cat. This situation obviously doesn't apply for everyone.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

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? � � � � � � � � �
>
> --
> Wayne Boatwright
>
> "One man's meat is another man's poison"
> � � � � � � �- Oswald Dykes, English writer, 1709.

Make two 2-layer yellow cakes or one 4-layer yellow cake.

http://www.recipezaar.com/Yummy-Yellow-Cake-296306

"Wayne Boatwright" > wrote in message
5.247...
>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.
>
>
Dunno about baked goods, but you could make a hell of a lot of hollandaise
sauce with all those yolks! Or mayonnaise.

Jill

On Thu 05 Mar 2009 02:29:37a, jmcquown told us...

> "Wayne Boatwright" > wrote in message
> 5.247...
>>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.
>>
>>
> Dunno about baked goods, but you could make a hell of a lot of hollandaise
> sauce with all those yolks! Or mayonnaise.
>
> Jill
>

Good uses, Jill, but I'd have enough of either for an army and, unfortunately
neither keep long enough for me to use that much. :-)

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

jmcquown writes:
>
> you could make a hell of a lot of hollandaise
> sauce with all those yolks! Or mayonnaise.
>
> Jill

A couple-three assorted quiche... they freeze well.

and/or

A big pot dago egg flower soup.

"Wayne Boatwright" ha scritto nel messaggio
>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.

Creme anglaise, panna cotta, custard, mayonnaise, ice cream....and in
Piemonte they make pasta with just the yolks to make it extra rich.

Giusi wrote:

> Creme anglaise, panna cotta, custard, mayonnaise, ice cream....and in
> Piemonte they make pasta with just the yolks to make it extra rich.

Piedmontese "tajarin" are to die for
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" ha scritto nel messaggio > Giusi wrote:
>
>> Creme anglaise, panna cotta, custard, mayonnaise, ice cream....and in>>
>> Piemonte they make pasta with just the yolks to make it extra rich.
>
> Piedmontese "tajarin" are to die for
> --
> Vilco

Sure, but to die for or to die from? LOL I make them for particular sauces
that are nice on fine threads, and they do photograph very well indeed.

Giusi wrote:

>> Piedmontese "tajarin" are to die for

> Sure, but to die for or to die from? LOL

Both!

> I make them for particular sauces that are nice on fine threads, and they
> do photograph very
> well indeed.

I love them how I ate them the first time: the sauce was a "vellutata di
castelmagno" (an aged, strong and complex tasting cheese) and on top of them
the waiter grated some white Alba truffle. Heaven!
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" ha scritto nel messaggio > Giusi wrote:
>
>>> Piedmontese "tajarin" are to die for
>> I make them for particular sauces that are nice on fine threads, and they
>> >> do photograph very
>> well indeed.
>
> I love them how I ate them the first time: the sauce was a "vellutata di >
> castelmagno" (an aged, strong and complex tasting cheese) and on top of
> them the waiter grated some white Alba truffle. Heaven!
> --
> Vilco

Even carta igienica might taste good with butter and truffles. No?

Wayne Boatwright wrote:

> I'm curious, though, what a large quantity of egg yolks could be used
> in, particularly baked goods.
> ...
> Ideas?

What about a baked-frittata? We call it "frittata al forno" ("oven
frittata").
Just whisk your egg yolks with the ingredients you like in a frittata, such
as minced onion, diced bacon or ham, herbs... Preheat the oven to 350°F,
bring an oiled pan to a hot temperature over the fire, pour the mix in the
pan and move it soon in the oven.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" > wrote in message
...
> Wayne Boatwright wrote:
>
>> I'm curious, though, what a large quantity of egg yolks could be used
>> in, particularly baked goods.
>> ...
>> Ideas?
>
> What about a baked-frittata? We call it "frittata al forno" ("oven
> frittata").
> Just whisk your egg yolks with the ingredients you like in a frittata,
> such as minced onion, diced bacon or ham, herbs... Preheat the oven to
> 350°F, bring an oiled pan to a hot temperature over the fire, pour the mix
> in the pan and move it soon in the oven.
> --
> Vilco
>
>

I like that suggestion! Would have to be a very large (or several small)
frittas, though Can you freeze frittatas? I can't think of any reason
why not but I haven't tried it.

Jill

jmcquown wrote:

> I like that suggestion! Would have to be a very large (or several
> small) frittas, though Can you freeze frittatas? I can't think
> of any reason why not but I haven't tried it.

IMHO it should freeze well, there's not too much texture in a frittata.
And yes, it has to be of a certain size, usually 6 eggs or more.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

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?

Lemon curd

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?
>
> --
> Wayne Boatwright
>
> "One man's meat is another man's poison"
> - Oswald Dykes, English writer, 1709.

Creme brulee seems an obvious use, as does grape nut pudding though you
may not know what the later is as it's somewhat regional.

"Pete C." wrote:
>
> 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?
> >
> > --
> > Wayne Boatwright
> >
> > "One man's meat is another man's poison"
> > - Oswald Dykes, English writer, 1709.
>
> Creme brulee seems an obvious use, as does grape nut pudding though you
> may not know what the later is as it's somewhat regional.

FYI, there are plenty of recipes online if you do a search on "grape nut
pudding".

Pete C. wrote:
> "Pete C." wrote:
>> 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?
>>>
>>> --
>>> Wayne Boatwright
>>>
>>> "One man's meat is another man's poison"
>>> - Oswald Dykes, English writer, 1709.
>> Creme brulee seems an obvious use, as does grape nut pudding though you
>> may not know what the later is as it's somewhat regional.
>
> FYI, there are plenty of recipes online if you do a search on "grape nut
> pudding".


Just reminded me that there is a local ice cream place which makes
grapenut ice cream.

http://www.peacefulmeadowsicecream.com/62.html

Good stuff.

Tracy

Tracy wrote:
>
> Pete C. wrote:
> > "Pete C." wrote:
> >> 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?
> >>>
> >>> --
> >>> Wayne Boatwright
> >>>
> >>> "One man's meat is another man's poison"
> >>> - Oswald Dykes, English writer, 1709.
> >> Creme brulee seems an obvious use, as does grape nut pudding though you
> >> may not know what the later is as it's somewhat regional.
> >
> > FYI, there are plenty of recipes online if you do a search on "grape nut
> > pudding".
>
> Just reminded me that there is a local ice cream place which makes
> grapenut ice cream.
>
> http://www.peacefulmeadowsicecream.com/62.html
>
> Good stuff.
>
> Tracy

Yes, that is another good one. Used to get it from a good ice cream
place in CT. Pretty sure it's nowhere to be found here in Texas.

"Wayne Boatwright" > wrote in message
5.247...
>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?

Crème anglaise and crème brulee. Go on a dessert binge!

Felice

"Felice" > wrote in message
...
>
> "Wayne Boatwright" > wrote in message
> 5.247...
>>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?
>
> Crème anglaise and crème brulee. Go on a dessert binge!
>
> Felice
>

I may be mistaken but I think Wayne is diabetic.

Jill

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?


Sponge cake and lemon curd each use a lot of yolks. (Also use a few for
mayonnaise, fortifying scrambled eggs or omelets, give one to your cats,
etc.) HTH.

Bob

On Thu, 05 Mar 2009 05:24:23 GMT, 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?

a **** of a lot of mayonnaise.

your pal,
blake

"blake murphy" > wrote in message
...
> On Thu, 05 Mar 2009 05:24:23 GMT, 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?
>
> a **** of a lot of mayonnaise.
>
>
Offering Duh'Weenie your ****in' skinny ass, eh mick?

On Thu, 05 Mar 2009 16:14:07 GMT, brooklyn1 wrote:

> "blake murphy" > wrote in message
> ...
>> On Thu, 05 Mar 2009 05:24:23 GMT, 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?
>>
>> a **** of a lot of mayonnaise.
>>
>>
> Offering Duh'Weenie your ****in' skinny ass, eh mick?

nope. butt****ing is your obsession, not mine. good luck with that.

blake

In article 7>,
Wayne Boatwright > wrote:

> I'm curious, though, what a large quantity of egg yolks could be used in,
> particularly baked goods.

> Ideas?


Google for recipes for "gold cake".
This one uses 8 yolks:
http://www.foodnetwork.com/recipes/a...cipe/index.htm
l
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."

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? * * * * * * * * *
>
> --
> Wayne Boatwright
>
> "One man's meat is another man's poison"
> * * * * * * *- Oswald Dykes, English writer, 1709.

Creme brulee or brioche.

Kris

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?
>


LEMON CURD!!! (Or orange or grapefruit curd!)

gloria p

On Mar 4, 11:24*pm, 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? * * * * * * * * *
>
> --
> Wayne Boatwright
>
> "One man's meat is another man's poison"
> * * * * * * *- Oswald Dykes, English writer, 1709.

Yellow cake
Any and all types of custards, usually
Fillings for eclairs, etc.
Curds - like lemon curd

N.

In article 7>,
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?

Those would last me 4 meals, but I'd enjoy them raw with a bit of salt.
;-d

Seriously tho', just freeze them and/or consider custard?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Wayne Boatwright" > wrote in message
5.247...
>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?
>
> --
> Wayne Boatwright
>
> "One man's meat is another man's poison"
> - Oswald Dykes, English writer, 1709.

Zabaglione

Zabaglione Recipe

Ingredients
6 egg yolks
1/3 cup sugar
3/4 cup Marsala wine
1 teaspoon grated lemon peel
Ground cinnamon
Vanilla extract
1 1/2 cups heavy cream, whipped
Strawberries, raspberries, or biscotti
Method

1 Place egg yolks, and sugar in a large, round-bottomed stainless steel
bowl. Add grated lemon peel and a pinch of cinnamon and a drop of vanilla
extract to the yolk mixture. Pour in the Marsala wine. You can use sweet
Vermouth as a substitute for the Marsala.

2 Half-fill a pot with water, bring the water to a simmer and reduce the
heat to low. Set the pan or bowl containing the custard mixture over the
water; the bottom of the bowl should not touch the water. Whisk the custard
mixture, making sure that the water does not boil. This ensures that a
gentle, even heat thickens the mixture without curdling it. Whisking traps
air in the yolks for a light, fluffy mixture.

3 Continue whisking for about 10 minutes, until the mixture triples in
volume, froths up and becomes pale. When it reaches the desired consistency,
take the container of custard out of the pot. Slightly thickened, the
custard can be used as a sauce. Longer cooking will thicken the custard
further, giving it the texture of mousse. Continue whisking for a minute or
two to prevent the custard from sticking to its container.

4 Serve the custard while still warm, or, if you want to serve it cool, set
it aside for about 15 minutes. Whisk heavy cream until it forms soft peaks;
add the whipped cream to the cooled custard and use a whisk to gently fold
them together. Reserve some of the whipped cream to serve on top.
Ladle the zabaglione into individual dishes. Serve with whipped cream,
berries, and/or cookies such as biscotti.
Serves 6.

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

On Thu, 5 Mar 2009 11:21:46 -0800 (PST), maxine >
wrote:

>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


Ah, and so close to the holidays...

What is the consistency of the ground almonds? I have some almond meal
and was wondering if that'd do, or if it would be too fine. I have no
hand grinder and would have to rely upon a food processor or blender
otherwise, and both are easy to misjudge all the way to almond butter.

Are these peeled/blanched almonds?

Boron

"Wayne Boatwright" > wrote in message
5.247...
>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?


Zabaglione sauce. Perfect with the cake.

Paul

On Thu, 05 Mar 2009 05:24:23 GMT, 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?

You could make a fantastic custard, or a ton of pasta... but boy
that's a lot of egg yolks!

In article 7>,
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.

There were lots of good suggestions given in this thread, if they fit
into your diet.

But I guess it's time for my annual rfc egg yolk lectu

There are three parts to a fresh egg:

1. shell
2. white
3. yolk

There are all sorts of uses for the shell, and it's high in calcium. I
don't remember any of them, though. 99.999% of them go straight into
the trash, and nobody gives it a second thought.

The whites have the protein. They have many uses in cooking.

The yolk is high in fat, especially saturated fat. They also have the
cholesterol. This makes them high in calories. Frankly, most people
are often better off reducing their consumption of egg yolks, even
though they taste wonderful. Unlike shells, though, people won't let go
of them. If you have a use for them, fine, otherwise, if you need egg
whites, the yolk should go right in the trash with the shells.

If you buy a steak with a bone, and the butcher doesn't do a good job of
trimming the fat, do you feel obligated to eat all the fat, and save the
bone for stock, because you paid US$10.00 a pound for them? Probably
not.

--
Dan Abel
Petaluma, California USA

"Dan Abel" < ha scritto nel messaggio
> The yolk is high in fat, especially saturated fat. They also have the
> cholesterol. This makes them high in calories. Frankly, most people >
> are often better off reducing their consumption of egg yolks, even >
> though they taste wonderful.
> Dan Abel

Your information is dated. The recommendation not to eat eggs was because
of an error is transcribing results. Medical and nutrition science now says
eggs are good for you including the yolk where all the vitamins and minerals
are. You don't need to restrict them, just don't fry them all.
The whole egg only has 80 calories, so just how much of anything could it
have had?