Street Stall · Sugared Egg Yolk Sweets
Yemas de Santa Teresa
Photo: Unknown / Wikimedia Commons · CC BY-SA 4.0
They're made almost entirely from egg yolks and sugar cooked into a thick paste, a recipe convent kitchens developed to use up yolks left over from other kitchen and cellar work.
Yemas are small, round sweets of egg yolk cooked slowly with sugar syrup until thick, then rolled into balls and dusted with sugar. Ávila's bakeries and market stalls sell them by the box, often stamped with a saint's image on the wrapper.
Why it's made this way: They're named for Ávila's patron saint, Santa Teresa, and are usually credited to confectioner Isabelo Sánchez, who began selling them at his Ávila shop La Flor de Castilla in the 1860s, drawing on the older convent tradition of yolk sweets.
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