Yemas de Santa Teresa
These traditional Spanish confections are delicate, small sweets made primarily from egg yolks and sugar. They have a rich, melt-in-your-mouth texture and a bright, citrusy flavor. Perfect for a sweet treat or after-dinner dessert.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 373 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 10 pcsegg yolk
- 200 ggranulated sugar
- 100 mlwater
- 0.5 tsplemon zest
- 0.25 tspcinnamon, ground(optional)
coating
- 50 gpowdered sugar
Equipment
plate · saucepan · plastic wrap · bowl · wooden spoon · whisk · candy thermometer
The method
Step by step
- 1
Separate the egg yolks from the whites and place the yolks in a bowl, discarding the whites or reserving for another use. Lightly beat the egg yolks.
About 2 min
Cook’s note: Ensure no white is mixed with the yolks for the best texture.
- 2
In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.
About 5 min
- 3
Bring the sugar syrup to a boil, then reduce the heat to low and simmer for about 5-7 minutes until it reaches a thick, syrupy consistency. It should reach about 105°C (220°F) on a candy thermometer.
About 7 min
Cook’s note: Do not stir the syrup once it starts boiling to prevent crystallization.
- 4
Remove the syrup from the heat and let it cool slightly for a few minutes.
About 2 min
- 5
Slowly pour the slightly cooled syrup in a thin stream into the beaten egg yolks, whisking constantly to prevent the eggs from scrambling. Continue whisking until the mixture is well combined and slightly thickened.
About 3 min
Cook’s note: Pouring too fast or using hot syrup will cook the eggs.
- 6
Stir in the lemon zest and optional cinnamon.
- 7
Transfer the mixture to a clean, dry saucepan and cook over very low heat, stirring constantly with a wooden spoon, until the mixture thickens significantly and pulls away from the sides of the pan. This usually takes 5-8 minutes.
About 8 min
Cook’s note: Be patient and keep the heat very low to avoid burning the mixture.
- 8
Remove from heat and spread the mixture onto a plate or shallow dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour, or until firm enough to handle.
Cook’s note: Chilling is crucial for shaping.
- 9
Once chilled, use a small spoon or your hands to roll small portions of the mixture into marble-sized balls.
About 10 min
Cook’s note: Lightly dust your hands with powdered sugar if the mixture is too sticky.
- 10
Roll each ball in the powdered sugar until fully coated.
About 5 min
Cook’s note: Ensure an even coating for a classic look and texture.
- 11
Arrange the finished yemas in paper candy cups, if desired, and serve.
Per serving
Nutrition
- Calories
- 373.4kcal
- Protein
- 6.6g
- Carbs
- 63.2g
- Fat
- 11.4g
- Fibre
- 0.2g
- Sugar
- 62.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store yemas in an airtight container at room temperature.
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