When it comes to baking, there are usually 2 teams: teamp “egg yolks” and team “egg whites” (me). I am currently all about macaroons, which means that I always end up with a few lonely and sad egg yolks dying in the bottom of my fridge. But with this recipe, there will be no more reason to waste it:
The helenettes are tiny, easy to bake and delicious little cookies, that are usually flavored with vanilla extract. I decided to add some Lemon Meyer instead (which seems to be my favorite citrus fruit, look at this, and that)
It’s the perfect cookies to bake with the kids or the hubby who’s not that good in baking.
For 15 helenettes
• 2 egg yolks • 1/2 cup sugar • 1/2 cup melter butter, cooled down • 3/4 cup flour• 3/4 cup g almond flour • a few drops of lemon Meyer juice • lemon Meyer zest •
- Preheat the oven to 390°F
- Sift the flours.
- In the Kitchenaid bowl, or in any bowl, cream the egg yolks with the sugar (using the whip tool of the Kitchenaid or a hand mixer)*
- Add the melter butter and the lemon Meyer juice while whipping.
- Add the flours and the zest.
- Shape little flatten balls, place on baking sheet and bake for 10 to 12 minutes.
- Take it out of the oven and grate some more zest on the warm cookies.
- *You can also make this without Kitchenaid nor hand mixer, just using the strenght of your body and a whip. Just make sure the flours are perfectly stifted!
What’s your to-go recipe to get rid of egg yolks?