Yemas de Santa Teresa

Yemasabulenses

Yemas de Santa Teresa are a traditional Spanish confectionery originating from the city of Ávila, in the region of Castile and León. These sweet treats are named after Saint Teresa of Ávila, a prominent Spanish mystic and Carmelite nun.

History

The exact origins of Yemas de Santa Teresa are somewhat unclear, but they are believed to have been created by the nuns of the Convent of Saint Teresa in Ávila. The recipe has been passed down through generations and remains a cherished part of the region's culinary heritage.

Ingredients

Yemas de Santa Teresa are made primarily from egg yolks, sugar, and lemon zest. The simplicity of the ingredients belies the rich, creamy texture and delicate flavor of the final product.

Preparation

The preparation of Yemas de Santa Teresa involves carefully separating the egg yolks from the whites and then cooking the yolks with sugar over low heat. The mixture is stirred continuously until it thickens into a smooth, glossy paste. Lemon zest is added to enhance the flavor. Once the mixture has cooled, it is shaped into small, round balls and often rolled in sugar to create a delicate, sweet coating.

Cultural Significance

Yemas de Santa Teresa are not only a popular treat in Ávila but also throughout Spain. They are often enjoyed during religious festivals and celebrations, particularly those associated with Saint Teresa of Ávila. The sweets are also a popular souvenir for visitors to Ávila, symbolizing the city's rich religious and culinary traditions.

See Also

• Spanish cuisine
• Confectionery
• Saint Teresa of Ávila
• Ávila
• Castile and León