The perfect recipe to use up leftover egg yolks
Egg yolk recipes are thin on the ground, unless you’re keen to make a homemade custard. And let’s face it, who wants the bother of making a custard (or one step further, an ice cream recipe) when you’ve just whipped up a pavlova (likely the reason you have leftover egg yolks in the first place)?
This egg yolk cookies recipe is the answer. It’s a basic method I’ve used for many years, and it’s a great way of using up leftover egg yolks when you’ve made a meringue. Really simple, very quick, and you can jazz it up with pretty much anything.
This recipe makes the kind of cookies that bend rather than snap, the kind that are chewy in the middle, the kind I love the most!
Can you freeze egg yolks?
First let’s clear up some eggy facts. Do NOT attempt to freeze egg yolks. I tried once, and the freezer did a weird thing to them. When they defrosted, they’d hardened, almost as if they’d been fried before freezing. Definitely not useable.
Egg whites can be frozen, coming out of the freezer just as perfectly as they went in. In fact, it’s probably worth making these egg yolk cookies precisely so you’ll have an excuse to freeze the egg whites. And make pavlova for Wednesday dinner, just because…
Lemon and White Chocolate Egg Yolk Cookies
Chewy Lemon and White Chocolate Cookies
- 225 g butter softened
- 400 g granulated sugar
- 3 egg yolks any size is fine
- tsp vanilla essence
- zest of 1 lemon
- 150 g white chocolate chopped into rough chunks
- 320 g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp cream of tartar
- ½ tsp salt
- Cream the butter and sugar together until pale
- Add the egg yolks and beat into the mix one at a time
- Mix in the vanilla, lemon zest and chocolate chunks
- In a separate bowl mix together the dry ingredients, then combine with the butter mix until you have a nice soft dough.
- Take about a dessert spoonful of the dough and roll in your hands to form a ball.
- Flatten slightly, then place on a baking sheet lined with baking parchment
- Repeat with the rest of the dough, leaving about 3cm between each cookie.
- Bake in a preheated oven at 180deg C (160 for fan ovens) for around 12 minutes, or until the edges have just begun to crisp, but not brown across the cookies.
- Remove from the oven and leave to cool.
What else can you add to a cookie recipe?
These chewy cookies are pretty forgiving. Not only are they easy to make, they will accommodate any kind of alteration in flavours, so go crazy with your favourites:
- Try adding juicy raisins instead of the chocolate
- Chopped hazelnuts with milk chocolate chips are a classic cookie combination
- Chopped dates and some toasted walnuts for something a bit more grown-up
- Cranberries and white chocolate (this was a reader suggestion – let me know if you’ve tried anything that worked well)
Leave out the lemon in the last 3 suggestions, or substitute with orange zest.