567 egg yolk recipes

Egg yolk shortbread bakes a richer-than-classic Scottish biscuit with butter, sugar, flour, and a single yolk for extra tenderness and golden color. Fork-marked, two-stage baked for delicate crisp edges.

Old-fashioned egg-yolk cookies with six rich yolks, lemon and vanilla extracts, rolled in sugar before baking. Tender shortbread-style cookies that use up leftover yolks from angel food cake.

Fortune cookies are a lot of fun to make . And homemade always tastes better than store bought! Try this recipe.

Chocolate velvet ice cream with cocoa powder, egg yolks, heavy cream, and shaved semi-sweet chocolate stirred in. Silky, dense, and intensely chocolate.

Ricotta pancakes made with whipped egg whites for an extra-light, souffle-like texture. A protein-rich breakfast served with fresh fruit and maple syrup, ready in 20 minutes.

Shortcut sugar cookies made with cookie mix, enriched with egg and vanilla for homemade flavor with half the work and mess.

If you need an appetizer recipe for your next kids’ party, try my recipe.

If you can't find key lime juice, use lime juice instead. The crust is buttery and flakey, the filling is creamy, lime-y and smooth, and the meringue topping is light and fluffy. Perfect balance of the flavor and the texture.

You can decorate this easy tart to look so elegant, your guests will be impressed.

Aunt Ann's classic homemade waffles use whipped egg whites for an extra-light, crispy result. A weekend breakfast favorite served with fresh berries and maple syrup.

Creme brulee, the classic French dessert: silky vanilla custard made from just cream, egg yolks, sugar, and vanilla, baked gently in a water bath and finished with a crackly torched sugar crust.

Rich and creamy custard style pastry cream perfect for eclairs or any other dessert use. Part of the sugar is carmalized and it infuses a rich caramel flavor throughout the cream.

A Halloween take on mashed potatoes that your kids will love. The potatoes are piped into ghost shapes and then baked until lightly browned in the oven. Use an oval gratin dish and it will turn into a boat of ghosts!

I love Creme Brulee but with the high fat have been working on a no-guilt low fat version of this French delight. It had to be creamy with the subtle flavors I remember from when I was in Cannes France. Last weekend my father came to visit and here it is, low-fat no guilt Creme Brulee using Canadian maple syrup and a Madagascar vanilla bean. Guaranteed to knock the socks of any guest and you can feel the guilty feeling they have once they taste it. Then they're so relived when you tell them the ingredients. Truly no guilt.

Russian tea cakes (Mexican wedding cookies) with butter, almonds, and vanilla, baked low and slow then packed in powdered sugar. Tender, crumbly, and snow-white.

Cantaloupe ice cream blends ripe puréed cantaloupe with egg yolks, sugar, milk, lemon juice, and whipped cream. Pale orange, floral, and frozen without an ice cream maker for a refreshing summer dessert.