Few Spanish sweets are as closely tied to a city as Yemas de Santa Teresa are to Ávila.
These small, soft egg-yolk sweets have delighted generations of visitors and remain one of Spain’s best-known traditional pastries. For many travellers, taking home a box of yemas is almost as essential as seeing Ávila’s famous medieval walls.
A simple recipe with centuries of history
Made using little more than egg yolks, sugar and water, the sweets are named after Saint Teresa of Jesus, the city’s most famous historical figure.
Their origins trace back to Spain’s convent baking traditions. At the time, egg whites were commonly used for wine clarification, leaving large quantities of spare yolks behind. Religious communities then transformed those leftovers into rich desserts, creating many of Spain’s classic pastries.
Although similar sweets existed earlier, the modern version of Yemas de Santa Teresa dates to 1860. That was when confectioner Isabelo Sánchez developed the recipe at the pastry shop La Dulce Avilesa.
Later, the business became known as La Flor de Castilla, a name still strongly associated with the sweet today.
A symbol of Ávila across Spain
Over the decades, the sweets became one of the strongest gastronomic symbols of Ávila and the wider Castilla y León region.
Eventually, their popularity spread across Spain and beyond. By the late 1990s, Yemas de Santa Teresa had even entered international gourmet markets.
Today, some modern versions include chocolate coatings or almonds. Even so, most purists still prefer the classic recipe with its silky texture and intense egg flavour.
Yemas recipe
Despite their elegant appearance, these famous sweets are surprisingly simple to prepare.
Ingredients
Makes around 12 yemas
- 60 ml water
- 120 g white sugar
- 8 medium egg yolks
- 30 g icing sugar
Method
First, prepare the syrup by heating the water and sugar gently in a saucepan over medium heat.
Cook until the syrup reaches around 105°C. If you do not have a thermometer, stop once the syrup thickens slightly without colouring.
Meanwhile, whisk the egg yolks lightly in a bowl until they become pale and slightly foamy.
Next, slowly pour the hot syrup into the yolks while whisking continuously. This prevents the eggs from scrambling.
Once combined, return the mixture to a clean saucepan.
Then cook over a very low heat, stirring constantly for 30 to 45 minutes. Patience matters here. The mixture should slowly thicken and begin pulling away from the sides of the pan.
Transfer the mixture to a bowl and cover with cling film touching the surface to stop a skin forming.
Allow it to cool completely before chilling in the fridge for at least four hours.
Afterwards, divide the mixture into portions of roughly 20 g and roll into small balls. If the mixture sticks, lightly grease your hands with sunflower oil.
Finally, coat each yema in sifted icing sugar and place into paper sweet cases. Keep refrigerated until serving.
Bridging the Gaps top tips
- Use high-quality eggs because the flavour depends almost entirely on the richness of the yolks.
- Stir constantly during cooking to keep the texture soft and creamy rather than dry or rubbery.
- Some home bakers add a little lemon zest for a subtle citrus touch, although traditional recipes usually avoid flavourings.
