Sundry a dessert recipe — angel food cake, meringues, marshmallows, vlova, and macarons, to big name a few — requires a surplus of egg whites. So what to do with all those gorgeously yellowish leftover yolks? First, if you’re not using them right away, hand on the yolks to an airtight container and refrigerate. Stored this way, yolks stow away fresh for up to five days. Then, take a crack (ha!) at one of these luxuriant, egg-yolk-heavy recipes:
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