How often do you end up with leftover egg yolks when cooking and baking? Unfortunately, too often. And then you stand there, have a lot of yolks leftover, and wonder: "What to do with leftover egg yolk?"
It would be a shame to have to throw them away! That's why I want to give you a great idea of what to do with leftover egg yolk and how to bake delicious Christmas cookies from egg yolks!
Since I've used up 6 egg whites for the grannies coconut kisses cookies, I have 6 egg yolks leftover. Now I thought I'd write a little post about some fabulous walnut cookies that will use up those 6 extra yolks!
- 6 Egg yolks
- 4.23 oz (120 g) Powdered sugar
- 1.5 Packs Vanilla sugar
- 1.5 tablespoon Rum
- 1.5 Pinches of salt
- 10.58 oz (300 g) Grounded walnuts (replaceable with grounded almonds or hazelnuts)
- OPTIONAL: baking wafers (Just like with the grannies coconut kisses cookies, I left out the baking wafers. Simply a matter of taste.) 🙂
The nice thing about these cookies is that they don't require cream, butter, wheat, or milk as an ingredient, which is excellent for many people who have food allergies!
Before you start the preparation, preheat the oven to 302 °F / 150 °C (top/bottom heat). Combine the leftover egg yolks with powdered sugar, salt, and vanilla sugar and beat them using a hand mixer until foamy.
In the next step, fold in the rum and the grated walnuts (almonds or hazelnuts) with a wooden spoon into the foamy mixture.
Now fill the mixture into a pastry (piping) bag and create tiny mounds onto the baking tray lined with baking paper.
If you have opted for the variant with baking wafers, pipe the mass directly onto the wafers. Fancy decorating your cookies? Add a walnut (almond or hazelnut) on top as a decoration. Once a baking sheet is full, bake the cookies on the second rack from the bottom for about 20 minutes. In total, you get about 40 delicious walnut cookies out of the mass.
Let the cookies 🍪 rest and cool after baking. After that, you can store them in an airtight container in a cool and dry place. Serve these delicious gluten-free egg yolk cookies together with the previously prepared coconut kisses cookies with coffee or tea. Enjoy them with good music and pleasant company!
How long can you keep leftover yolks? / How to store leftover egg yolks?
Until you're ready to use your extra egg yolks, you need to properly store them first. The easiest way is to store them in airtight containers in the refrigerator. I personally like to use small glass jars because plastic can retain odors if used previously to store other foods. Unlike egg whites, you can store multiple yolks in 1 container. However, if any of the yolks break then you can't separate them individually. That's why I like to store 1 yolk per container. You can store leftover egg yolks in the refrigerator for 2-3 days (although I personally have gone up to a week).
Can you freeze egg yolks?
Credit: TARIK KIZILKAYA / Getty Images You can freeze egg yolks in ice cube trays. But first, you'll want to mix about ⅓ tsp. of salt or sugar into each yolk. This keeps the yolks from gelling in the freezer. Once the yolks have frozen, you can transfer them to a freezer-safe container. Just thaw them the night before you plan to cook them. (allrecipes.com)
What other recipes are there for extra egg yolk?
What to do with extra egg whites?
If you have six egg whites leftover, have a look at my coconut kisses cookie recipe!
🪄 To the conclusion
I have to say, this is one of my favorite egg yolk cookie recipe for zero waste baking. I hate tossing food away, and so I'll always look for options to create something delicious out of leftover ingredients. If you're looking for a recipe that repurposes six egg whites, head over to the coconut kisses cookies recipe!
- 6 Egg yolks
- 150 g Powdered sugar
- 1.5 Packs Vanilla sugar
- 1.5 Pinches Salt
- 300 g Grounded walnuts Replaceable with grounded almonds or hazelnuts
- Preheat the oven to 302 °F / 150 °C (top/bottom heat).
- Beat the leftover egg yolks with the powdered sugar, salt, and vanilla sugar using a hand mixer until foamy.
- Fold in the rum and the grated walnuts (almonds or hazelnuts) into the foamy mixture.
- Fill the mixture into a pastry (piping) bag and create tiny mounds onto the baking tray lined with baking paper.
- Once a baking sheet is full, bake the cookies on the second rack from the bottom for about 20 minutes.
- If you have opted for the variant with baking wafers, pipe the mass directly onto the wafers.
- Add a walnut (almond or hazelnut) on top before baking.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove