Preparation

• Place the egg yolks alone in a bowl and whisk them lightly with a whisk until they are well mixed and slightly frothy.
• Prepare a thread-stage syrup over medium heat using the sugar, water, and lemon peel (ensuring not to include the white inner part). You should reach 105ºC, and when the syrup starts to thicken slightly, remove it from the heat.
• It's important to add the lemon peel or a few drops of lemon juice to the syrup to prevent the sugar from caramelizing and to maintain its proper texture.
• Once removed from the heat, extract the lemon peel and cinnamon stick from the syrup to avoid them infusing an excessive flavor.
• Add the syrup to the bowl with the yolks in a very thin and continuous stream while constantly stirring with the manual whisk to prevent the yolks from coagulating.
• If we pour the hot syrup over the cold egg yolks and stir continuously, we will prevent the yolks from coagulating due to the temperature.
• Transfer the mixture to the saucepan where you prepared the initial syrup, and cook it over low heat. Stir vigorously with the whisk until the mixture thickens and easily detaches from the sides of the saucepan.
• Transfer the resulting cream to a clean bowl and let it cool completely in the refrigerator for about 3 hours.
• Sprinkle powdered sugar over the marble surface and pour the dough on it. Next, roll the dough until it forms a homogeneous cylindrical log.
• Cut the log into slices and form balls of similar size, although slightly irregular, according to preference.
• Fill small molds with the balls and sprinkle icing sugar on top. If you do not have molds, place the balls on a tray lined with parchment paper to prevent them from sticking during baking.