Egg Yolk Cookies | French "Hélénettes"

Egg Yolk Cookies | French "Hélénettes"

bakingwithnessa

We don't always know what to do with leftover egg yolk. So here is an authentic French recipe called "Hélénettes" where our grandmothers used these yolks to make soft buttery biscuits! They're guaranteed to leave everyone craving for more! Bon appétit!

Start Cooking Pin Recipe Print Recipe

Prep Time 10

Bake / Cook Time 8

Total Time 18

Course Cookies

Cuisine French

Servings 12

Equipment

Large Bonmat™

Baking Sheet (L)

Ingredients

▢ 2.85 oz (80 g) butter (Melted)
▢ 2 egg yolks (Large)
▢ 3.53 oz (100 g) granulated sugar
▢ 1 tsp (5 g) vanilla bean paste (My Personal Addition)
▢ 3.53 oz (100 g) all-purpose flour
▢ 3.53 oz (100 g) almond flour

Instructions

Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.
Preheat oven to 400F/200C.

HÉLÉNETTES PREPARATION

Place butter in a small sauce pan and heat on low until melted. Set aside to cool down.
2.85 oz butter
In a mixing Bowl, whisk the egg yolks together with the granulated sugar. Add the cooled melted butter and vanilla bean paste. Then fold the all-purpose and almond flour until just combined. IMPORTANT: Do not over mix.
2 egg yolks, 3.53 oz granulated sugar, 1 tsp vanilla bean paste, 3.53 oz all-purpose flour, 3.53 oz almond flour
Using a cookie scoop, scoop the cookie dough directly onto your prepared baking sheet at least 2 inches | 6 cm apart from each other.

BAKE!

Bake for 8 minutes at 400F/200C. (Every oven heats differently, monitor your cookies from 6 minutes). It is ready when they don't look quite done and lightly golden brown around the edge, the top staying soft.
Once your Egg Yolk Cookies | French "Hélénettes" are out of the oven, let them cool down completely on your baking sheet as they will be very soft out of the oven.
N.B. Storage is best when placed in a metal box.