Palmero bienmesabe

Sweet made with almond, sugar, egg yolk and aromas of cinnamon and lemon, originating in La Palma and traditionally served with ice cream or custard.

Palmero bienmesabe
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History and origin

Bienmesabe is a sweet of Palmero origin deeply rooted in the Canary Islands. Tradition links it to confectioners from La Palma who popularised this almond paste, which later spread to other islands.

Cultural context

It is prepared with peeled and ground almonds, sugar, yolks, water, cinnamon and lemon. Its thick texture makes it ideal for accompanying vanilla ice cream or custard-based desserts.

Documented ingredients

  • 250 g peeled and ground almonds
  • 375 g sugar
  • 3 egg yolks
  • 250 ml water
  • Ground cinnamon
  • Lemon zest

Documented preparation

  1. Prepare a syrup with the water and sugar; add the ground almonds, cinnamon and lemon zest.
  2. Cook over a low heat, stirring constantly, until the mixture is very thick; remove from the heat and leave to cool.
  3. Add the beaten yolks without stopping stirring and heat again until it boils gently.
  4. Serve cold, with ice cream, custard or another dessert of choice.

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