Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Castanhas de ovos belong to the family of moulded egg-yolk sweets common in convent confectionery.
They are small, intense and elegant served with coffee.
Ingredients
- 12 egg yolks
- 250 g of sugar
- 100 ml of water
- 80 g ground almonds (optional)
- Sugar for coating
- Optional cinnamon
Method
- Make a syrup with sugar and water.
- Add the sieved yolks and stir over low heat.
- Add the almonds if you want a firmer texture.
- Cook until the mixture pulls away from the pan.
- Cool and shape into small chestnuts.
- Roll in sugar and finish with a light dusting of cinnamon.
Tips from Empório Portugal
- The mixture should be firm enough to mould.
- Sieved yolks avoid a strong cooked-egg taste.
- Small portions balance the sweetness.
Possible substitutions in Brazil
- The almonds can be omitted for a smoother version.
- Fine caster sugar gives a delicate finish.
Pairing
Unsweetened coffee or herbal tea. No mandatory alcoholic beverage.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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