What to do with that desperate pool of egg yolks left over from making the Coconut Macaroons?
Nigella's Coconut Macaroons (from HOW TO BE A DOMESTIC GODDESS) are different to the French multicoloured macarons. They are instead large, slightly chewy coconut cookies. The base of the macaroons is two lightly whisked egg whites. We would suggest that ideally you could use some left over egg whites. Egg whites freeze well, so if you have some left over, freeze them in a clean container or in a well-sealed freezer bag, with a note of the number of whites. Thaw the whites overnight in the fridge.
However, if you have leftover egg yolks, there are a few things you can do with them. Yolks don't freeze particularly well but if you whisk each yolk with a tablespoon of cold water then you can freeze them individually and then defrost to use as part of the liquid to bind shortcrust pastry when you make it, or as an egg wash for pastry before it goes in the oven. Egg yolks will keep in the fridge for up to 3 days, so you can always add the yolks to whole eggs if making an omelette, such as the Masala Omelette, a frittata-style dish, such as the Spanish Omelette, or scrambled eggs, such as Mexican Scambled Eggs. Or use two yolks instead of one whole egg in the Parmesan French Toast.