Separate but equal: A tale of one egg
If I’m going to make meringues, I need to have a plan for the yolks. I can’t bear to toss them. Conversely, I’d also feel bad tossing the whites.
I was making meringues for Maureen’s birthday and decided to use the yolks to make a vanilla bean custard.
First, the meringues. I found this recipe from a Polish blog and clicked for the English version. Super easy. The only tweak I made was adding Meyer lemon zest in addition to juice.
Once your egg whites look like fluff, you’re ready to rock and roll. I really do need a proper pastry bag, it’s true. Suffice it to say, my meringues weren’t as fancy looking as the original.
Pipe onto parchment paper and bake for 75 minutes at 220*F.
Ready to go into the oven:
While those were baking, I used my time to make the Vanilla Bean Custard. I found this recipe from Bite My Thumb. I had 6 yolks (seeing as I’d used 6 eggs whites), so I doubled the recipe. Here’s what I did:
- 6 yolks
- 2 cups whole milk
- seeds of one vanilla bean, scraped
- 6 tbsp sugar
Using a double boiler, combine yolks and milk. Bring water to a boil and then reduce to a simmer as you cook. You don’t want to scramble the eggs. Add sugar and vanilla bean and continue to cook until thickens, whisking often. This took about 30 minutes for me. It would take less time if the recipe were halved and/or using cream instead of milk. Was still very rich tasting.