Baking blog by Molly Yeh about food, adventures, and farm life. Most of my posts include recipes inspired by my jewish and asian roots and my new midwestern surroundings, bits about life around the farm, or tales from adventures near and far. My cookbook Mollyontherange just came out!
She’s here!! My new little yogurty child is officially out in the world and I can’t wait for you to meet her!! I’m so excited I could canon ball into a pool of yogurt. Well, maybe actually more like a hot tub of yogurt soup because it’s still a little cold outside.
And with this book you can make yogurt soup! And yogurt pita to dunk in it! And yogurt soda to wash it all down! Basically just a lot of yogurty things that *might* not employ the most obvious uses for yogurt because showcasing these uses was a huge priority in writing this book. I mean, you all know how to put yogurt in a smoothie or layer it in a parfait, but maybe you’ve never put it on a pizza or in a chipwich or used it in its powder form before, and I hope this book encourages you to do all of those! The name of the game here is trying new things while having fun (and maybe also regulating your digestive system in the process).
Because there are no photos in the book, Chantell and Brett, Lauren, and I shot a bunch of the dishes to share here, and I’ve also been sharing a lot on Instagram with #shortstackyogurt. The dishes above are (in order): olive oil grapefruit poppy seed loaves with yogurt glaze, homemade yogurt pretzels, yogurt ranch salad pizza, harissa braised chickpeas with grilled lemon and feta, scallion marinated labneh balls, wild rice chicken soup with yogurt and saffron, mujadara with spicy yogurty lava, whipped cheesecake chipwiches with cookie dough and sprinkles, soft yogurt cookies with raspberry glaze, a kale, za’atar, and white cheddar frittata, and yogurt egg creams. Below you'll see some ~lazy b mac and cheese~. Some of my other favorite recipes from the book that aren’t pictured are: blueberry labneh scones, challah french toast with pickled onions and sumac yogurt, labneh grilled cheese with tomato thyme jam, and pistachio rosewater cake with labneh frosting.
I am forever grateful to everyone at Short Stack Editions for allowing me to write about one of the best dang ingredients on the planet (buy all of their editions!), and also to all of you for letting me talk about yogurt until the cows come home. I cannot wait to hear what you guys think of these recipes. Tag your posts with #shortstackyogurt so that I can see them and also use the yogurt emoji liberally, please. 🥛🥛🥛🥛!!!
And! If you’re local, come celebrate this week at one of three launch events!! Thursday (3/15, 5-7pm) at Kittsona Lifestyle in Grand Forks and Saturday (3/17, 3-5pm) at Kittsona in Fargo will both be free, open to the public, and filled with yogurt cake. And on Saturday morning, Randi and I are hosting our Yoga + Yogurt event at her studio and I think it’s jussst about sold out but there might be one or two more spots left, so get to it.
To know Eggboy is to know that, when left to his own accord, lunchtime means dumping a can of beans into a bowl and topping it with raw walnuts and dinnertime means going across the street to eat Eggmom’s salmon and roasted vegetables. In the past year or so he’s started salting his beans so that’s a step up. I used to feel guilty when I’d go out of town without leaving a lasagna in the freezer but I’ve witnessed him do the beans for lunch thing enough times even when there is a perfectly good leftover soup in the fridge that I think he actually just… likes it? He’s the first person I’ve ever really gotten to know who basically just eats to survive and doesn’t seek out the best bakeries wherever he travels. And yeah, aside from the occasional egg and my annual birthday cake, he doesn’t really cook! At all. I’ve never had an issue with it because he is a great dishes doer and also I like cooking haha.
So imagine my surprise when he took up a tortilla making hobby! Last fall I returned home from a trip to find a baggie of really adorable amoeba shaped tortillas that were doughy and delicious. They were slightly thicker than the tortillas that we buy at the store and super dense. I thought it was a one off thing that he did while I was away but then there were multiple nights when I’d be standing at the stove stirring a pot of something and I’d turn around to find him kneading tortilla dough. It was so fun!!! I’d made Turkish Yufka before, which is super similar, and a few of our friends once had us over for tacos with homemade tortillas, but this was the first time we’d made tortillas at home and I can’t believe it took us this long. They are soo good. So for Chrismukkah I got him a few tortilla themed goodies like a server, a press, and a few taco holders to up our taco Tuesday game and we can never go back to store bought tortillas now.
We always make a big batch to have some leftover, and when it’s lunchtime and we have leftover tortillas I usually make quesadillas. Quesadillas were the best already but when you throw in two thick doughy homemade tortillas, it is like, game over, it does not get much better. For the topping, I like to clean out the fridge of whatever vegetables we have on hand and pile them on top for a colorful fork and knife situation that is a total party. I usually start with a layer of something creamy, like yogurt or sour cream, and add some avocado, pickled onions, fresh herbs, chopped peppers, maybe some greens, a squeeze of lemon or lime, hot sauce, etc., etc., and when the tomatoes come back there will be those too. Inside the quesadilla, I have been using Cabot’s Farmhouse Cheddarwhich has a delicious sharpness that shines through brightly from under this bed of toppings. And it’s called Farmhouse! And Eggboy is a farmer! So it all checks out and I’m running with it!
Note: lard is traditionally used in tortillas but we don’t typically have that on hand so we usually use canola or olive oil. I kinda wanna try schmaltz in a tortilla though?? Don’t tell Macaroni.
Farmhouse Party Quesadillas
2 c (254g) all-purpose flour, plus more for dusting
1 tsp kosher salt
1 tsp sugar
3/4 c water
1/4 c flavorless oil or olive oil, plus more for cooking the quesadillas
To make the tortillas, combine the flour, salt, and sugar in a medium bowl. Mix in the water and oil and stir to form a dough. Turn it out onto a surface and knead for 5-7 minutes to form a smooth, slightly sticky dough, adding more flour if needed. Cover it with plastic wrap or a towel and let it rest for 30 minutes. (Full disclosure, when we’re hungry we skip this step. But letting the dough rest does make it easier to roll these out.) Heat a dry skillet over medium heat. Divide the dough into 8 equal parts and roll them out until they’re really thin, keeping the dough balls covered until you roll them out. I like a 1/16” or 1/8” thickness but wouldn’t turn down a 3/16” thick one. Cook them in the skillet on both sides until they’re just starting to show some brown spots. Keep in mind that they’ll cook more when you’re making your quesadillas so don’t be afraid to keep them on the undercooked side. Immediately transfer cooked tortillas to a large ziploc bag, stacking them up, and keeping the bag mostly closed while you finish cooking the rest. This will steam them and make them nice and soft.
To make the quesadillas, keep your skillet hot but add a thin layer of oil. Top 4 of the tortillas with the cheese, distributing it evenly, and top them with the remaining tortillas. Cook on both sides until they’re splotchy and golden and the cheese is melted. Top with a blob of yogurt or sour cream, any and all veggies and herbs as desired, a squeeze of lemon or lime, a few shakes of hot sauce, and a sprinkle of salt and pepper. Enjoy!
Any unused tortillas can be stored in a ziploc bag in the fridge!
It’s like the last day of camp, I can’t believe that the Olympics are over :( It’s so sad. I made a list of things to look forward to now so I wouldn’t be tempted to just be a sad couch blob who does nothing but eat dry granola and watch slow motion replays of Jocelyne Lamoureux’s game winning goal over and over while I get nostalgic and cry. (But seriously, if you have the NBC Sports app, go look up their epic slow motion videos, they’re so cool.) Ok, here’s my list of things to look forward to:
Mackenzie’s Baby Shower! Emily and I are throwing Mackenzie a brunchy baby shower next weekend and there’s gonna be so much cute shit like fruit skewers and tiny smoothies and Eggboy’s building a bagel wall for it. You know, like a donut wall, but it will hold bagels.
Eggboy’s Trombone Concert! He’s playing in the town trombone choir for the premiere of a piece by Eric Ewazen, who was both of our music theory teachers at one point. IDK if he’ll remember us but we definitely remember him and his Jell-O impressions. I wanted to make him a Jell-O salad but Eggboy said no because Eggboy is no fun.
~Whistler~ I’m busily getting all of my ducks in a row for my Passover cooking demos at Pesach on the Mountain, and also trying to put together some fun skiing lewks so that when I suck at skiing, I’ll at least look stylish.
World Ice Skating Championships! Haha! You didn’t think that ice skating was over for the season right???? I’m looking forward to a Nathan Chen short program repeat of his Skate America magic, and just being able to watch Papadakis and Cizeron again.
Yogurt Book Launch! In the last week we’ve gone from planning one local event to three! Two of them are in Fargo, one is yoga related (because who else occasionally calls yoga “yogurt?”) and all three are going to be so much fun. Keep an eye out on my events page for details.
Purim!!! I love a good Purim celebration and also I love Hamantaschen because they are like dumpling cookies and just so darn pretty. And I love seeing all of your sprinkletaschen this year!!! Keep the pics coming, please.
This year I have gone savory!!! And combined my Hamantaschen with a Knish to make a Knishentaschen. I mainly just wanted an excuse to make knishes because it’s been too long since I strolled the Upper West Side eating a Zabar’s sweet potato knish and I couldn’t stop looking at these Zak the Baker beauties on Instagram. And with both a knish and a hamantasch being filled baked goodies, the combination of the two was inevitable, right??
In my knish dough research, I came across a super easy dough in The Gefilte Manifesto, originally from Mrs. Stahl’s knishery in Brooklyn. Flour, oil, salt, water, essentially the same as the simple and satisfying Amy Thielen-inspired cracker crust pizza dough that we make all the time for Friday pizza. So guess what I did? I doubled the dough, made knishes for lunch and pizza for dinner. 2 in 1 dough, what more could you ask for?
The filling here is salt and vinegar potatoes for an acidic twist on your basic potato knish. Love an acidic twist. If salt and vinegar is not your flavor, first of all, gtfo, but also know that you can forego the vinegar here and still get a mighty tasty mashed potato knish. A heavy pile of parmesan rounds all of this out, but you can definitely switch up the cheese or omit it for a dairy-free option. If you omit, sprinkle some flaky salt or other herbs and seasonings (everything bagel seasoning???) on the outside to give it an extra somethin. The bottom line is, these aren’t rocket science and you can play with these fillings as you see fit, you can even add spinach. In the end you will have a hearty, carby handful of delight with soft potato innards and a chewy satisfying crust.
1 3/4 c (224g) all-purpose flour, plus more for dusting
2 tsp sugar
1 tsp kosher salt
1/4 c (50g) vegetable oil
1/2 c (118g) water
for the filling:
1 1/2 lb (680g) russet potatoes, diced (3/4”)
1 c + 2 tb distilled white vinegar
2 tb (28g) butter or olive oil or vegetable oil
1 large yellow onion, thinly sliced
1 large egg, lightly beaten
4 oz (113g) shredded parmesan
Fresh chopped chives, for topping
Ketchup, optional, for serving
Preheat the oven to 400º. Line two baking sheets with parchment and set them aside.
To make the dough, combine the flour, sugar, and salt in a large bowl. Add the oil and water and stir to combine. Turn onto a work surface and knead for 5-7 minutes, dusting with flour as needed, until smooth and slightly sticky. Cover with plastic wrap or a kitchen towel and let rest at room temp while you prepare the filling.
To make the filling, place the potatoes in a large pot with 1 cup of the vinegar and 1 tablespoon salt. Add enough water to cover the potatoes by an inch. Bring to a boil and cook for 30-40 minutes, or until very soft. Drain and pat dry. Meanwhile heat the butter or oil in a skillet over medium heat, add onion and a good pinch of salt, and cook, stirring, until softened and browned. In a large bowl, combine the potatoes, onions, additional salt to taste, a bunch of black pepper, and remaining 2 tablespoons vinegar in a bowl and mash coarsely.
On a work surface, divide the dough into 12 balls. Roll them out into 4" circles and brush them with a thin layer of egg. Top with a pile of cheese (leaving some to go on top of the knishes) and a big scoop of potato filling. Fold the edges up and over the filling to form a triangle shape, overlapping the corners and pinching them to seal. Transfer to the baking sheets an inch or so apart, brush the outsides with egg wash, sprinkle with remaining cheese, more black pepper, and a few chives, and bake until lightly golden; begin checking for doneness at 20 minutes.
Let cool slightly and enjoy with ketchup, if desired. Leftovers can be kept in the fridge for a few days and then reheated in the microwave or oven.
Have you pre-ordered Short Stack Yogurt yet?? Get to it!
After last year's Valentine's cake disaster, there were some things at stake: my pride, my confidence in my ability to carry on my family's decades old tradition, my craving for this almond cake which had only grown stronger after having to practically miss out on it last year. Sure, it wasn’t the worst Valentine’s day situation there ever was (that’s what boys are for! hahaha, jkjk Eggboy), and sure I’d recovered from effed up Valentine’s cakes in the past, but gosh geez I just really wanted to make a fun pretty cake and once again justify my annual Valentine’s day candy aisle raid.
My friend Randi asked me how I get through the winters up here. Usually when someone asks me that my knee jerk reaction is similar to how some people go gaga over the ~summer~ and that whole summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language Henry James mushy shit. My version of that is WINTER EVENING! WINTER EVENING! GOIN TO BED @ 8, F YEAH! But *I* will even admit that this winter has been particularly nutso bonkers extreme stir crazy-ish and there were some mornings when I woke up with a hint of that dragging feeling that I’d wake up with in Januaries during college when I’d have to put on clothes and go to orchestra rehearsal and sit through three hours of Alfred Schnittke.
So I threw even more weight behind Valentine’s Day. And decided that’s just what I’m going to do from now on anytime I have a winter blue and don’t have the option of weekending in Hawaii. I put out all of our red mugs, our heart shaped cocotte, the red tea pot, etc., and day dreamed endlessly about my cake.
I knew I wanted to use this opportunity to get a cake ring and acetate and make a milk bar-inspired cake. But past that I was stumped. Should it have a border? Should there be lovey dovey animals on it? Should I add a couple of roses? I spent weeks looking for inspiration and nothing felt right.
Kelsy, the designer, is a friend of a friend and she makes the coolest clothes, some are made out of reclaimed quilts, and they are all so lovable and unique. Valentine-y red has never been my color but I am so into the idea of a navy blue valentine sitch with just some red and purple. Navy is my color this year.
Anyway, so I drew from the pattern of the colors on this dress and used it as the inspiration for the sprinkle design on this cake. I used every sprinkle in my valentine’s day sprinkle collection and my 90s sand art training, and it was the most fun ever. The abundance of sprinkles added nice crunch.
I was satisfied. I was also satisfied by the texture of the almond sponge cake. The more I think about it the more I think I over-beat last year’s yolks, not just the egg whites, which is why it was dry. One key is to not beat the yolks and the almond paste into such oblivion that the almond paste chunks disappear. You want some chunks because they’re good! They prevent the cake from being a sad dry one-dimensional thing.
1/2 c (64g) all-purpose flour 1 tsp baking powder 8 oz almond paste 6 large eggs, separated 1/2 tsp kosher salt 1/2 c (100g) sugar 1 tsp vanilla extract 1/2 tsp almond extract
5 oz semisweet or dark chocolate chips
1/4 c (60g) heavy whipping cream
1 1/2 c (360g) heavy whipping cream 1/2 c (60g) powdered sugar 1 tsp almond extract
pink food coloring, optional
assembly: sprinkles of all sorts
Preheat the oven to 350ºF. Grease and line the bottom of a 9” springform pan and set aside.
In a small bowl, whisk together the flour and baking powder.
In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and salt to soft peaks and then gradually beat in the sugar, about 1 tablespoon at a time. Continue beating to stiff peaks and then set aside.
In the bowl of a stand mixer fitted with a paddle attachment (I usually just scoop the whites out of the bowl and transfer them to a separate bowl and then reuse my stand mixer bowl without having to wash it for this step), combine the almond paste and egg yolks and beat on high for 2 minutes until pale and fluffy (but allow some almond paste chunks to remain in tact), scraping down the sides of the bowl as needed. Mix in the vanilla and almond extract. Gently fold the whites into the yolk mixture and then fold in the flour mixture. Pour the batter into the pan and then bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 30 minutes.
Cool in the pan on a rack for 10 minutes and then remove to the rack to cool fully.
To make the ganache, combine the chocolate chips and heavy cream in a saucepan and heat over medium low, stirring continuously until melted.
At this point you can refer to the photos above and use a cake ring and acetate to help decorate your cake, or you can just pour the ganache right over the cake. Let it cool in the fridge or freezer until it's no longer hot (it doesn't need to be totally firm) and then you can go onto the whipped cream step.
To make the whipped cream, in the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream, powdered sugar, and almond extract to stiff peaks. Add a few drops of pink food coloring if desired.
Spread the whipped cream on top of the cake. To do some sprinkle-y sand art, freeze the cake for about 20-30 minutes, or until the whipped cream is mostly firm (it doesn't need to be totally hard--rather, it shouldn't be so that the sprinkles stick, but if you do freeze it solid then let it soften just slightly before moving on) and then stick some parchment shapes or stripes on it, cover it with sprinkles, brush off any stray sprinkles that are lingering on the parchment, and then carefully lift the parchment off. Voila!
Store leftovers in the fridge for up to a few days.
i really need to quickly tell you about these valentine's day cookies though because they are our new favorite cookies hands down. they are so freaking soft and thick and almondy, and i realize that i should just admit that this is an almond flavored blog already (yes, the annual almond cake is coming soon!!) but i know as soon as i do that i'm going to start hating almond. (haha, never!) but if you do hate almond, rest assured, this is actually about to become an ice skating blog this week.
i like these cookies because you can cut out thick shapes with them and you don't have to worry about refrigerating the dough (you can if you want) so these come together extremely quickly. the trick to getting the best texture is to take them out of the oven when they are just starting to think about turning brown but haven't yet. or maybe they have around the bottom edges but that's it. they will be too soft to handle immediately out of the oven but as they cool they'll firm up just slightly and achieve that perfect softness that's lofthouse-esque but way denser.
the thing i'm still working on is the decorating part. when i pipe freehand glaze lines i feel really clumsy! and i'm trying to figure out how to get the outlines of the glaze to zhoosh into the rest of the glaze better. michelle says to use a toothpick to help blend it. i tried it for two cookies and then got impatient! oh well, the good thing is that clumsy lines and poorly zhooshed glaze still taste really good but if you have ideas for how to make the outlines blend in better, please @ me.
soft almond sugar cookie cutouts
makes about 22 large (3" ish) cookies or 30 smaller (2" ish) ones
For the cookies:
3 1/2 c (448g) all-purpose flour, plus more for dusting
To make the cookies, in a medium bowl, combine the flour, almond flour, baking powder, and salt and set aside. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and the sugars until pale and fluffy, about 3-4 minutes. Add in the lemon zest if using and mix to combine. Add the eggs, one at a time, beating after each, and then add the extracts.
Add the flour mixture to the butter mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour, or up to two days, or you can get going on rolling out your dough and cutting out your cookies immediately.
When ready to bake, preheat the oven to 350ºf. Line two baking sheets with parchment or a silicone mat and set aside. Working with half of the dough at a time, roll it out on a lightly floured surface to 1/2” thick. Cut out your shapes and then transfer to a baking sheet, 1" apart. Re-roll scraps and cut out more shapes. Bake until they’re just thinking about starting to turn brown, begin checking larger cookies for doneness at 12 minutes, and smaller cookies at 10 minutes. Let cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, corn syrup, 2 tablespoons milk, vanilla, almond extract, salt, and a few drops of food coloring until smooth. It should be very thick but just thin enough that when you lift up your spoon it falls off in smooth ribbons. If it’s too thick, add a couple more drops of milk, and if it’s too thin, add a few more spoonfuls of powdered sugar. Spoon a couple of spoonfuls into a piping bag and snip off 1/4" tip. Pipe around the borders of your cookies to make an outline. Thin the remaining glaze out with another teaspoon or so of milk, until it's easily spreadable. Fill in the outlines with the thinner glaze and top with sprinkles immediately before the glaze dries.
Let dry and enjoy!!
These will keep at room temperature for a good few days, but you can also freeze them once the glaze is dry and they'll stay fresher longer!
two. days. until. the. olympics!!!!!!!!!!! have you been following all of the ig stories of all of the skaters flying to korea and going through team processing and getting all of their fancy team outfits and rings and stuff?? it is so fun, i love looking behind the scenes.
but starting thursday, everybody please keep your voices down, i have to focus on every single figure skating event and also hockey and some speed skating and chloe kim and her great hair. it's going to be great. it's all in my ical.
please enjoy this cake that is my ode to team usa!! it's basically a big soft loaf of an italian almond cookie that's been shaped into an american flag and and topped with a marzipan olympic-y logo. it's sooo rich and almondy and requires so much butter (!!!!!). you're going to think that your stand mixer is gonna overflow, but don't worry, it won't (it shouldn't if you have at least a 5 qt), and this recipe makes two cakes so you can enjoy one during the opening ceremony and one during the closing ceremony. or share one with a friend who is equally excited about team usa figure skating. (are you that friend?? can you also be my friend? i think my friends are sick of me talking their ears off about axels.)
i thought it'd be easiest to show you how to build this cake rather than try to write down every direction, so my friend paul and i made the above video that will walk you through the steps! and the music is by my super cool bro-in-law, john cwiok! everybody check out his tunes. thanks, paul and john!!! also big thanks to eggboy who did his best to be the rafael arutyunyan of this scenario.
team usa cake
makes 2 loaf cakes
6 large eggs, separated (see note)
1/4 c (50g) plus 1 1/4 c (250g) sugar
2 c (450g) unsalted butter, at room temperature
16 oz (450g) almond paste, chopped or torn into pieces
1 tsp kosher salt
1 tb lemon juice
1 tsp almond extract
3 c (384g) all-purpose flour
1 c (240g) whole milk
1 tsp blue liquid food coloring or a few drops of gel
1 tsp red liquid food coloring or a few drops of gel
1/2 c (150g) apricot or raspberry jam
10 oz semisweet or dark chocolate chips
1 c (240g) heavy whipping cream
Marzipan kneaded with food coloring
preheat the oven to 350ºf. grease two 8” by 12” quarter sheet pans and one 8” by 4” loaf pan and line them with parchment paper that comes at least 2 inches up two of the sides of the pan.
in a large bowl or in a stand mixer fitted with a whisk attachment, beat the egg whites to soft peaks. with the mixer running on medium, gradually add the 1/4 cup of sugar. increase the speed to medium-high and beat to stiff peaks. set them aside (see note). in a large bowl or in a stand mixer fitted with a paddle attachment, beat together the butter, almond paste, salt, and remaining 1 1/4 cup sugar on medium-high speed until light and fluffy, 2 to 3 minutes. reduce the speed to medium and add the yolks, one at a time, beating well after each. beat in the lemon juice and almond extract, then reduce the speed to medium-low and gradually add the flour and milk in 2 or 3 alternating additions. mix to combine. use a rubber spatula to fold in the whites.
transfer 780g of the mixture to one of the quarter sheet pans and use a small offset spatula to spread it out evenly. transfer 525g of the mixture to a separate bowl and fold in the blue food coloring and spread evenly it in the loaf pan. fold the red food coloring into the remaining third and transfer it to the other quarter sheet pan, spreading it out evenly.
bake until the tops are just set and no longer shiny. begin checking for doneness at 15 minutes. the blue layer will need at least 5 more minutes than the other layers since it's quite a bit thicker. let cool in the pans.
refer to the above video on how to assemble, spreading the jam between each of the layers. wrap the loaf firmly in plastic wrap, weigh them down with a big cookbook, and refrigerate for 2 hours or overnight. tip: placing the loaf cakes on rectangles of cardboard will make transferring them easier!
trim the edges of the cakes and place them on a wire rack that's been place on top of a sheet pan. make the ganache: place the chocolate chips in a large heat safe bowl or measuring cup. bring the heavy cream to a boil in a medium saucepan (keep a close eye on it and remove it from heat as soon as it starts to boil otherwise it will boil over), pour the hot cream over the chocolate and let it sit for about 30 seconds. then stir it up until you have a smooth ganache. Pour it over the cake, allowing any excess ganache to drip down onto the sheet pan (you can reuse the ganache, reheating it if it firms up), and using an offset spatula to smooth it all over.
Top it with marzipan olympic rings and sprinkles. Enjoy immediately or stick it in the fridge for a few minutes for the ganache to firm up.
Leftovers will keep at room temp for a few days or in the refrigerator for a little longer.
Note: with any recipe that calls for beating something else in the same mixer, I do a few steps to cut down on dishes and ensure that my egg whites don't have any bit of yolk in them, which will cause them not to beat to stiff peaks. I first separate an egg into 2 medium bowls. I then pour the white into my mixer bowl. then I repeat for each egg, adding the whites one by one so that if one gets contaminated, they're not all ruined. and then i beat the whites to stiff peaks first, scoop them out of the mixer bowl, and then use the mixer bowl for the next step. if you use a rubber spatula to get 95 percent of the whites out, there's really no need to rinse the mixer bowl for the yolk step.