Don't throw them away! The macarons will still work even if you have a little yolk in your whites. They will still turn out perfectly fine. I have tested it with a drop of yolk and they didn't affect my macarons at all. So, don't go upset when your yolk breaks while you are separating them. Just try your best to remove the broken yolk away from your whites :)
Do you need to age eggs?
It is a myth that eggs need to be aged. I have made macarons without aging eggs and they work perfectly. The only difference is that un-aged eggs have more moisture and hence during the macaronage part (dying of the macarons), you will have to take a slightly longer time.
What is important about eggs in macarons making is that it has to be at room temperature.
(Picture of macarons with eggs used straight from the fridge)
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