I can't believe it has come to this, but seriously - how much chocolate mousse, crème brûlée and pots de crème can one eat? At one stage, I found egg whites to be the nuisance and eventually began making Pavlova to even out my yolk to albumen ratio. Now, with macarons on my mind, I'm always on the hunt for recipes that use egg yolks (and don't include the three, rich French desserts I mentioned). I could just throw the yolks away but that makes me feel wasteful.
Anyway, I tried out the All-in-One Cookie Dough recipe by Martha Stewart. Here's what you can do with some of those egg yolks you have after making macarons and Pavlova: