Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes
3 ounces water
Lemon peel, from 1/2 lemon, optional
1/2 cup of granulated sugar
1 cup of confectioners sugar
6 large egg yolks
Collect the things you need.
Make the syrup first. In a medium saucepan, measure out the water and sugar. Stir the water and sugar together as it boils to dissolve the sugar. If you want to, add the lemon peel. Stir the mixture often as it simmers until it becomes a thick syrup. Take it off the heat and peel it.
With a whisk, beat the egg yolks lightly in a bowl.
Pour the egg yolks that have been mixed into the syrup. Set the heat to its lowest level and stir the mixture slowly and steadily with a whisk for 3 to 4 minutes or until the yolks solidify. As the mixture cooks, it will start pulling away from the pan’s bottom and sides.
Take it off the heat and put it on a plate to cool.
Sieve the powdered sugar onto a countertop or stone when the mixture has cooled. Put the egg yolk mixture on top, then roll it in sugar to cover it.
Put a small amount of the yolk mixture in a bowl. Roll it into a ball with your hands and coat it with confectioners’ sugar at the same time. Keep going until all of it is rolled into balls. If you need to, add more confectioners’ sugar.
Put the yemas on a plate and put it in the refrigerator to cool down. As the balls cool, the powdered sugar on the outside will harden into a thin crust.
Put it on a platter or in paper candy cups of to serve. Enjoy.