Egg Candy or Yemas

I know what you’re thinking and normally, I would be the first person to agree with you, as I don’t like eggy-tasting things. But the next time you have several egg yolks left over from meringues or something else, do give these egg candies a go. You may even soon find yourself having to make meringues to get rid of the extra whites. Sweets like this one were – and still are – made by nuns in Spain and Portugal and their former colonies. The tradition supposedly stems from the time when the nuns in the Iberian Peninsula used to be given the vast surpluses of egg yolks, after the whites had been used to clarify wines.

Note that you will need a sugar (candy) thermometer for the best result.

Makes 12.

Put the egg yolks in the medium-sized saucepan and stir in the lemon zest. Put the caster sugar and water in the small saucepan and stir over low heat until the sugar dissolves. Clamp on the sugar thermometer and allow to boil without stirring to 110°C/230°F (thread stage). Remove the thermometer and pour the syrup over the egg yolks, stirring constantly. Place the mixture over low heat and cook for a further 3 to 5 minutes until well thickened. Stir in the almonds and remove from the heat. Scrape the mixture out onto one of the plates and spread it out a little to cool. Scatter the granulated sugar on the second plate. Take large teaspoonfuls of the mixture and roll into balls between your palms. Roll around in the sugar to coat and place them in sweet cases. Keep refrigerated and serve chilled or at room temperature. They are even better next day and will keep for a few days. Taken from Sugar & Spice (Pavilion 2012; Interlink 2012; W&V Press 2012. Translated into Dutch as Zoete Lekkernijen, Kosmos Uitgevers 2013. Photography Yuki Sugiura.)

Ingredients