I am making Ina Garten's pavlova on Monday for Mothers' Day. It was a HUGE hit last year, so I am going to make 2 this time.
1) Can I double the recipe, or would I be better off making 2 separate batches? I don't bake very much, and I am deciding whether the ease of mixing it once outweighs my fear of not dividing the mix correctly onto the pans.
2) What do I do with 8 extra large egg yolks? Can I store them easily for something? I've always just thrown them away, but that was for smaller batches of meringues. 8 is a lot to waste.