Now that I have mastered the art of making macarons I am addicted to making them. I already tested a batch of salted caramel ones and they came out pretty good. With all the recipe testing I am doing, I am left with a lot of egg yolks. Macarons only call for the white of the egg. If I have to separate eggs I generally have no problems using up egg whites. I throw them in extra scrambled eggs, make meringue, or use it in a breading process. Leftover yolks present with a problem.
Sure I can throw them out. Eggs aren’t that expensive so it wouldn’t be such a big deal. Then I thought back to an amazing dessert I had a few weeks ago at an Italian restaurant. Zabaglione. Zabaglione is an egg yolk based dessert that when heated with sugar and some type of flavored liquid (usually sweet wine of some sort) turns into an amazing custard that goes well with berries. The one we shared at the restaurant was thicker, so I imagine that cream was also incorporated into the custard so that is what I set out to do.
From the 2 batches of macarons I made, I had 6 egg yolks. I beat them in a glass bowl. I added the sugar and some marsala wine. If you don’t have marsala wine (which is the classic liquid to put in the zabaglione you can get creative..try grand marnier, coffee, chambord, another type of sweet wine. Just keep the measurements the same.
Put the bowl over a pan of simmering water. You don’t want the water to be boiling so that it is hitting the bottom of the bowl. You want a gentle simmer. With a whisk, constantly beat the egg mixture. It will start of frothy and you will think to yourself that nothing is going to happen, but then within 5-8 minutes the egg mixture will get thick and pale and look like soft whipped cream and when you move the whisk around the mixture, it will fall into soft ribbons.
Remove the bowl and set in in a bigger bowl filled with ice to cool everything down. Once cool, fold in the cup of heavy cream that was whipped into soft peaks.
Put it all in the fridge for a couple hours to get cold (or you can eat it right away) and when you are ready to serve it up, it looks so pretty in a wine glass layered with fresh berries.
I’m totally filing this away in my arsenal of Passover recipes, since it totally works and doesn’t break the rules. And the macarons don’t either for that matter!
- 6 egg yolks
- 1/2 cup marsala wine (or coffee, sweet wine, liquor)
- 1/3 cup of granulated sugar
- 1 cup heavy whipping cream
- Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream.
- Scrape the zabaglione into a clean mixing bowl and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.
- Eat it straight away or chill for a few hours, divide among wine glasses and layer with berries.