I'll be making a souffle and a pavlova tomorrow night, and plan to begin experimenting with macarons in the near future. Needless to say, I'm anticipating a lot of extra egg yolks. So I'm turning to you all for some suggestions on what to do! The only recipe that comes to mind that uses more egg yolks than whites is my trusty galette crust recipe - but there's only so much of that I can make. Any other suggestions please? Both savory and dessert are welcome.